Lean, Mean, Bean Burritos

Got a hungry gang? Serve these Mexican-style burritos filled with cheese and beans and served with thick salsa topping. MORE+ LESS-

By Betty Crocker Kitchens

August 30, 2010

sprigs cilantro, if you like

can (8 ounces) refried beans

flour tortillas (6 to 8 inches across)

3/4

cup shredded Monterey Jack cheese

Taco sauce or salsa, if you like

Hide Images

1

If you use the cilantro, rinse it in cool water. Pat dry with the paper towels. Cut cilantro into tiny pieces, using the scissors. Save for later (you will need this in step 4).
2

Open the can of refried beans with the can opener. Put the beans in the saucepan. Cook over medium heat for about 5 minutes, stirring a few times with the wooden spoon, until beans are warm.
3

Spread about 3 tablespoons of the beans over each tortilla, using the table knife, until beans are almost to the edges of the tortillas.
4

Sprinkle the cheese evenly over each tortilla. Sprinkle chopped cilantro over cheese.
5

Fold 1 end of each tortilla up about 1 inch over filling. Fold the right and left sides over the folded end so the sides overlap. Fold the remaining end over.
6

Cut each burrito in half, using the sharp knife. Serve with the taco sauce or salsa, if you like.

Paper towels Kitchen scissors Can opener Small saucepan Wooden spoon Measuring spoons Table knife Measuring cups Sharp knife
Cilantro looks very much like parsley and is often called Mexican or Chinese parsley. It has a cool, slightly sweet flavor that really tastes great with Mexican foods. You can use both the stems and leaves.