Burritos
entree
- 1 can Amy's low-salt refried beans (mild spice)
- optional: minced garlic and/or onion sauteed briefly in olive oil
- optional: any vegetable that works (zucchini...)
- optional: cooked beef or chicken
- cooked rice
- flour tortillas
- 1 can low-salt Mexican tomato sauce
- OR canned tomatoes pureed with a little hot red pepper flakes, onion, oregano, garlic, and lime juice
- grated Cabot 50% fat mild cheddar, or Monterey Jack
- Microwave tortillas, covered, for 20 seconds to soften them.
- Spoon some salsa into a baking dish that is a little less wide than the tortillas.
- Put a tortilla on a plate, spread some of the beans in a stripe in the center, add any optional fillings, and rice. To fold, fold about 2 inches of the top and bottom towards the center, and then fold the sides towards the center. Place in the baking dish and repeat until the dish is full.
- Pour lots of sauce over the burritos and top with cheese. Bake at 350 about 20 minutes, until bubbly hot.