1 (14 ounce) cans
( I use fat free)
1 teaspoon chili powder or 1 teaspoon
ground dried chile
3 -5 dashes
hot cooked rice
( I usually omit)
8 ounces cheddar cheese or 8 ounces
monterey jack pepper cheese, shredded or thinly sliced
( I use low fat)
your favorite salsa
( 10-in. The recipe usually uses 5 tortillas the way I make it)
Any or all of the following to taste
sliced black olives
- Place beans in microwave safe dish.
- Stir in next 5 ingredients.
- Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
- Alternatively, heat over low heat on stovetop until warmed through.
- If mixture becomes too thick, add water.
- Mix in rice, if using.
- Meanwhile, heat the tortillas.
- Use the method you like best.
- I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
- Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
- You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
- I like to skip this step.
- That's it!
- These refrigerate well for a few days.
- I can't speak for the freezer.
- I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
- Since I usually reheat one or two at a time, I add sour cream after reheating.
- No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.