Refried Bean Burritos
Ingredients
- Filling ⓘ
- 1 (14 ounce) can refried beans (I use fat free) ⓘ
- 1 teaspoon chili powder or 1 teaspoon ground dried chile ⓘ
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano ⓘ
- 3 -5 dashes garlic powder ⓘ
- hot sauce ⓘ
- 1 cup hot cooked rice (I usually omit) (optional) ⓘ
- 8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat) ⓘ
- your favorite salsa
- 1 package flour tortilla (10-in. The recipe usually uses 5 tortillas the way I make it) ⓘ
- Toppings ⓘ
- Any or all of the following to taste ⓘ
- chopped tomato ⓘ
- shredded lettuce ⓘ
- sliced black olives ⓘ
- sliced scallion ⓘ
- sliced jalapeno
- sour cream ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
886
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).