How to Make Bean Burritos

For a fun twist on an old favorite, try these bean burritos spiced with fried refried beans, sauteed peppers and onions, and homemade salsa. It’s simple but full of a complex combo of flavors.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 tomatoes, diced
• 1 tbsp. minced cilantro
• 1 6-oz can medium black olives, sliced
• 3 tbsp. canola or extra virgin olive oil
• 3 cloves minced garlic
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• ½ to 1 medium onion
• One 8-oz package mushrooms
• ¼ to ½ tsp. cayenne pepper
• 1 to 2 tsp. salt
• Three 16-oz cans refried beans
• 12-inch flour tortillas, warmed
• One 16-oz package regular or vegan sour cream
• One 16-oz package regular or vegan cheese
• 1 head shredded lettuce

1. In large mixing bowl, combine ingredients for your salsa – tomatoes, cilantro, olives and ½ to 1 tsp. salt. Chill.

2. In 2 tbsp. oil, saute 2 cloves minced garlic with cayenne pepper and ½ to 1 tsp. salt until garlic is light golden brown. Immediately add red pepper, yellow pepper, green pepper, onion and mushrooms. Cook until peppers are tender and onion is translucent.

3. In separate pan, saute 1 clove minced garlic in 1 tbsp. oil until garlic is light golden brown. Immediately add refried beans. Stir well into the garlic oil and cook on medium low until beans are hot.

4. Warm flour tortillas in microwave or inside foil in oven.

5. Assemble your bean burritos. Spread beans in the top center of the tortilla and top with regular or vegan cheese, leaving at least 3 inches at the bottom of the tortilla for folding your bean burrito. Add pepper mixture from Step 2 and the salsa mixture from Step 1. Top with lettuce and regular or vegan sour cream.

6. Fold up the bottom of the tortilla over the fillings, and then fold over the sides.

Tips & Warnings

• If you have trouble keeping your bean burritos closed, try securing with toothpicks to serve.
• For a variation on this recipe, try adding Mexican rice and guacamole.
• Makes 6 to 8 bean burritos.