Cheesy Refried Bean Burritos
These Cheesy Refried Bean Burritos are a hit with kids and adults alike! And bonus, they come together fast and are freezer-friendly.
Servings: 10 small burritos, about 5 servings
2 tablespoons olive oil
1 medium-large red bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
¾ teaspoon chili powder
¾ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
10 (8-inch) soft whole wheat tortillas
1 (16 oz/454 g) can vegetarian refried beans
1 (7 oz/198 g) pack GO Veggie! Lactose Free Cheddar Shreds
- Heat the oil in a medium-large skillet over medium-high heat. Once hot, add the bell pepper and onion, and cook until the vegetables are softened and starting to brown in places, about 7 minutes, stirring occasionally. Stir in the garlic, chili powder, cumin, salt, and black pepper, and cook 30 seconds more, stirring constantly.
- Place about 2 tablespoons each of the bell pepper/onion mixture, refried beans, and cheddar shreds in the center of a tortilla. Fold over both sides of the tortilla, then fold up the bottom flap, rolling it up tightly. Continue until all the fillings are gone (you should get about 10 burritos).
- Preheat a large nonstick skillet over medium-low heat (do not add any oil). Place half of the burritos in the warm skillet and cook until browned on both sides, about 1 to 2 minutes per side. Repeat with the remaining burritos.
- Serve warm.
Freezer-Friendly: Follow the recipe through Step 2, and then individually wrap each burrito in parchment paper; freeze them in a plastic zip-top bag. When you want to eat them, thaw the burritos at room temperature for 2 hours, and then warm them in a dry skillet.
Recipe by An Edible Mosaic