Refried Bean Burritos Enchilada Style
Needless to say, even though these Enchilada-Style Refried Bean Burritos are gluten-free, you can certainly make them with all the gluten your heart desires. Simply replace the gluten-free flour tortillas with regular tortillas (when you do, you’ll certainly save money!).
These bean burritos are delicious, as well as quick and easy to make. You can customize them to suit your family’s taste, of course. They’re wonderful topped with chopped avocado, chopped green onions, and/or cilantro – I kept them simple in the picture at the top because I was making them for a group of family members and you know how that goes – this one doesn’t like onion, that one doesn’t like avocado, the other one (silly goose) thinks cilantro tastes like soap.
He’s wrong, of course!
I like to serve these with mini bowls of
Ingredients
- Two 16 oz cans Refried Beans (traditional style - not low fat)
- 10 oz can diced tomatoes with chiles
- 6 Mission Gluten-Free Flour Tortillas (or brand of your choice)
- 15 ounce Mild Red (or Green) Enchilada Sauce
- 2 cups Shredded Mexican Blend Cheese
- Pinch of Salt and Pepper
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch baking dish with cooking spray (be certain it's gluten-free if you have to eat gluten-free).
- Place the refried beans and tomatoes with chiles in a large skillet over medium heat.
- Heat for 5 minutes.
- Place a spoonful of the hot bean mixture into the center of each tortilla. Top with a little of the shredded cheese. (OPTIONAL: At this point, they are also delicious if you add a little sauteed onion!)
- Fold into burrito shapes and place seam side down into your baking dish.
- Top with enchilada sauce and shredded cheese.
- Bake for 20 minutes.
- Serve warm - either as they are or with chopped cilantro, avocado, and/or green onions on top.
- Wonderful to serve with mini bowls of sour cream, salsa, salsa verde and/or picante sauce available.
