Bean burritos are simple and easy. They contain no meat which makes them a great and healthy vegetarian alternative to traditional meat burritos.
You can pick the re-fried bean up in just about any supermarket. At times, you may have to get a fairly large can, but they freeze nicely. I just divide them up in a zip lock back a put them in the freezer. The amount of chili powder you put in is optional. We find, however, that a tsp is about perfect. We use the pickled jalapeno peppers. You, on the other hand, can used sliced up fresh peppers. We use a 9 inch tortilla wrapper you can buy in any grocery store. If you’re really adventurous, you can make them from scratch. In terms of the cheese, sharp cheddar is the best; although you can use the cheese of your choice.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 1/2 cups of refried beans
- iceberg lettuce
- sour cream
- flour tortillas
- 1 tsp chili powder
- jalapeno peppers
- grated cheddar cheese
- Servings: 2
- Time: 30 minutes
- Level: Easy
- Cuisine: American, Mexican
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place the refried beans into a saucepan. Add in the chili powder, heat, and stir until the beans are hot. Set them aside.
- Preheat a separate pan over medium heat. Place in the tortilla wrapper and heat it for about a minute on each side. Remove it from the pan and set it aside on a plate.
- Spread the beans onto the center of the tortilla, so they come about an inch and a half from the edge. Add on the the lettuce, tomatoes, onions, jalapeno peppers, sour cream, and cheese.
- Fold one edge of the burrito over the ingredients, tuck it under, and pull it back towards you so it becomes fairly tight. Roll the burrito into a log shape until it comes about 3/4’s of an inch from the end. Spread some sour cream on the end to seal it. Finish rolling it.
- Place it on a plate, cut it in half, and serve.