| Bean Burritos |
Servings: 1
Ingredients:
| • WW Flour tortilla | 2 | |
| • Refried beans | 1/2 cup | |
| • Cheese | 4 spoonfuls or 2 slices |
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| • Lettuce | 1 lg leaf | |
| • Tomato | 1 small | |
| • Avocado | 1/2 small | |
| • Salsa | 2-3 Tbsp | |
| • Sour cream | 2 Tbsp | |
| Reverse Columns | ||
Directions:
- Heat the refried beans. Place in a microwavable dish and add some water as needed to get the right consistency; about 1/4 cup for a 16 oz. can. Microwave for 2 minutes.
- Shred the lettuce and dice the tomato.
- Place several spoonfuls of beans to the left of center. Leave some space from the bottom. Sprinkle cheese over the top. If using sliced cheese, break in half and place end to end. Microwave for 30 seconds to melt the cheese.
- Add the remainder of the fillings; lettuce, tomatoes, avocado slices, salsa and sour cream.
- Fold up the bottom then fold over the left side to cover the filling then roll to complete. Place on a plate with the seam down.
Notes:
This burrito uses a small 9" tortilla so the top is left open. To fold both the top and bottom in requires the larger "burrito" size tortilla.
The cheese is a cheddar and Jack blend. If using sliced cheese, Jack works well. Black beans can be substituted for the refried pinto beans. Rice is an optional ingredient.
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| Add beans, melt the cheese | Add the fillings | Fold up the bottom and roll |
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