Refried Bean Burritos
These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.
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INGREDIENTS
NutritionFilling
- 1(14 ounce) can refried beans (I use fat free)
- 1
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon dried oregano
- 3 -5dashes garlic powder
- hot sauce
- 1
- 8ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat)
- your favorite salsa
- 1
Toppings
Any or all of the following to taste
- shredded lettuce
- sliced black olives
- sliced scallion
- sliced jalapeno
- guacamole
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DIRECTIONS
- 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.
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