Ingredients Jump to Instructions ↓

  1. 1 (14 ounce) can vegetarian baked beans , in tomato sauce

  2. 1/2 tablespoon chili powder

  3. 1/2 teaspoon oregano

  4. 1/2 teaspoon cumin

  5. 64 inches flour tortillas

  6. 1/2 cup part-skim mozzarella cheese , shredded (approx amount)

  7. 1/2 cup low-fat cheddar cheese , shredded (approx amount)

  8. 1/2 cup salsa (approx amount)

  9. 1/2 cup pepper , chopped

  10. 1/4 cup nonfat sour cream

Instructions Jump to Ingredients ↑

  1. In a food processor, process beans and seasonings until smooth.

  2. Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.

  3. On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.

  4. Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).

  5. Place burritos in a nonstick frying pan or electric frying pan over medium heat.

  6. Flip burritos often until golden brown.

  7. OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.

  8. To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.


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