My husband is a big burrito fan. Personally, I am more of an enchilada person. I like the tortillas filled with meat only, smothered in sauce and cheese. Plus, I tend to prefer corn tortillas over flour tortillas. My husband loves burritos with everything in it: rice, beans, meat, cheese. I saw this recipe for bean burritos from Bobby on Blog Chef. I figured I ought to give it a try, plus it would make my husband happy.
There is no meat in these burritos. They get a filling made of refried beans, rice, salsa, and cheese. It all gets wrapped in a tortilla. Then they get a sprinkling of cheese on the outside. Now, it’s time to go into the oven. Once you cook them, you can top them with some lettuce tomatoes, and sour cream.
The entire family loved them. These bean burritos are simple and basic, yet so tasty. This enchilada lover even enjoyed them. My husband did think that if a mixed in some of my Cafe Rio Sweet Pork in them next time that would make them even better.Print
- 1 (16oz) can refried beans
- 1 cup rice (cooked)
- 1 cup salsa
- 2 cups shredded cheddar cheese (divided)
- 12 (6 inch) flour tortillas (I used 6 12 inch shells)
- shredded lettuce
- tomatoes (diced, to serve)
- sour cream (to serve)
- In a large bowl combine refried beans, salsa, rice and 1 cup of cheddar cheese. Mix well. Spoon about 1/3 of a cup of the mixture into the center of a tortilla. Fold up both of the sides and grab the bottom end and roll up. Repeat until are burritos have been wrapped.
- Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese(I probably used more than the remaining 1 cup, I just put enough to cover the burritos). Cover and place into the oven. Bake at 375 degrees for 25 minutes.
- To serve, top with shredded tomatoes, sour cream and lettuce if desired. SEves 6.
This is the original photo from this post when it was first posted in November 2008.