Quick and easy spicy bean burritos that the whole family will enjoy! Tex-Mex is a highly spiced and vibrant style of cooking that developed as an evolution of Northern Mexican cuisine. These burritos are fairly spicy with 1/2 tbsp chili powder and medium salsa. Feel free to increase the chili powder if using a milder salsa. I also use whole-wheat tortillas for extra fibre. These freeze well.
- 1 (14 ounce) can vegetarian baked beans, in tomato sauce
- 1⁄2 tablespoon chili powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 64 inches flour tortillas
- 1⁄2 cup part-skim mozzarella cheese, shredded (approx amount)
- 1⁄2 cup low-fat cheddar cheese, shredded (approx amount)
- 1⁄2 cup salsa (approx amount)
- 1⁄2 cup pepper, chopped (optional)
- 1⁄4 cup nonfat sour cream (optional)
- In a food processor, process beans and seasonings until smooth.
- Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
- On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
- Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
- Place burritos in a nonstick frying pan or electric frying pan over medium heat.
- Flip burritos often until golden brown.
- OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
- To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.