Cheesy Refried Bean Burritos


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

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