Bean & Cheese Burritos W/ Tex-Mex Chili Sauce

"I'm addicted to Tex Mex, and it's slowly but surely clogging my arteries. I'm told these are called "wet burritos," although I have yet to find a Tex Mex restaurant that calls them that. Anyhow, here's my lower in fat version of a dish I simply can't live without. You can use pre-prepared beans and rice or give it your own flair by making them from scratch. Add or omit ingredients as you like to create your own perfect burrito!"
 
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photo by JelsMom photo by JelsMom
photo by JelsMom
Ready In:
40mins
Ingredients:
18
Yields:
2 burritos
Serves:
2-4
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ingredients

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directions

  • Preheat oven to 350F.
  • Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
  • Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
  • Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
  • To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
  • Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
  • Pour sauce over burritos and top with 1/4 c cheese.
  • Bake 25-30 minutes.
  • Remove from oven and pile on the desired toppings.
  • Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
  • And don't forget the forks!

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