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Baby Bean Burritos

12 (6-inch) flour tortillas
1 Medium onion; chopped
1 tb Vegetable oil
2 Garlic cloves; minced
1 Fresh jalapeno peppers (or 2 seeded and minced
1 cn (16-ounce) can plain or Mexican-style refried beans
1 c Shredded Monterey Jack cheese (about 4 ounces)
1/2 ts Ground cumin
1/3 c Chopped cilantro (optional)
Sour cream and salsa


Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes.

Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.

Spread about 1-1/2 tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.


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