Smothered bean burritos
Big, cheesy bean burritos baked under red enchilada sauce and more melted cheese, the saucy knife-and-fork kind you’d order at a Tex-Mex place.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.81 a serving
- 600 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 can vegetarian refried beans
- 1 can black beans, drained and rinsed
- 1 can diced green chiles
- 4 flour tortillas
- 2 cups Mexican blend cheese, divided
- 2 cans red enchilada sauce
- 1 cup shredded lettuce (optional)
- 1 Roma tomato, diced (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tsp ground cumin
Each serving has about 600 calories, 30 g protein, 65 g carbs and 24 g fat, and costs about $2.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No flour tortillas? Whole wheat tortillas work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Stir the refried beans, black beans, green chiles and cumin in a microwave-safe bowl and microwave 2 minutes, stirring halfway, until warm and soft.
Timer: 2 min
Wrap the tortillas in a damp paper towel and microwave 30 seconds, so they fold without cracking.
Timer: 30 sec
Spoon a quarter of the beans down the middle of each tortilla and top with ¼ cup cheese. Fold in the short sides, then roll up from the bottom, tucking as you go.
Dolly’s tip: Sides first, then roll. That’s what keeps the filling from escaping.Spread ½ cup of the enchilada sauce over the bottom of a 9x13-inch baking dish and set the burritos in it seam side down.
Pour the rest of the sauce over the burritos and sprinkle with the rest of the cheese.
20 minutes, until the sauce bubbles and the cheese has .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 20 min
Serve topped with lettuce, tomato and sour cream, with a knife and fork.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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