6 (9-inch) flour tortillas
1/2 cup chopped onion
2 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and minced
1/2 teaspoon minced garlic
3 cups canned refried beans
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups (6 ounces) shredded Monterrey Jack Cheese, divided
1/4 cup chopped green onions
1/4 cup commercial mild greed taco sauce
3 cups finely shredded lettuce
1/2 cup peeled, chopped avocado
1/2 cup seeded, chopped tomato
1 tablespoon chopped fresh cilantro
1/2 cup sour cream
Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250° for 10 minutes.
Saute 1/2 cup onion in hot olive oil in a large skillet over medium heat 5 minutes or until tender. Add jalapeno and garlic; saute 1 minute. Add refried beans, salt, and pepper, and cook 4 minutes or until thoroughly heated, stirring frequently.
Spoon about 1/2 cup bean mixture down one side of each tortilla. Top evenly with 1 cup cheese, green onions, and taco sauce. Roll up tortillas; arrange seam side down in a lightly greased 13- x 9- x 2- inch baking dish.
Cover and bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup cheese, bake, uncovered 5 minutes or until cheese melts.
Place 1/2 cup lettuce and 1 burrito on each plate. Top burritos evenly with avocado, tomato, cilantro, and sour cream.
Yield: 6 burritos