Cheesy Refried Bean Burritos

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

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information

Ingredients

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

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. Serve warm.

Notes

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