Refried Bean and Cheese Burrito
with romaine salad

Name: Refried Bean and Cheese Burrito
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can Beans, refried (14 oz / 397 g); 1/2 cup Enchilada sauce, red (sub salsa); 1/4 Onions, medium and white, diced; 4 Tortillas, burrito-sized and gluten-free; 4 oz Cheese, shredded cheddar or Mexican blend; for baking Foil (opt); for serving Sour cream (opt); 2 tsp Lime juice; 2 tsp Vinegar, red wine; 1/4 tsp Cumin, ground; 1/4 tsp Honey; 3 Tbsp Oil, cooking; 1 head Lettuce, romaine, shredded; 2 stalks Green onions, chopped, green and white parts combined; 8 oz Cucumbers, chopped; 1/4 cup Pepitas / pumpkin seeds

Active: 35 Total: 35

Original GF Paleo Vegetarian

Anyone else have a soft-spot for a certain fast food chain's bean and cheese burritos? We couldn't resist trying to recreate this simple, budget-friendly meal at home and hope you're as satisfied with the results as we are.
Smarts: If you want to keep these as close to the fast food favorite as possible, be sure to use red enchilada sauce in the filling and wrap the burritos in foil before you bake them so that they stay soft. If you just want a delicious dinner, any of the substitutes we mention and baking them right on the sheet pan (which will make them slightly crisp) work great.

Ingredients

Metric

Servings:

Refried Bean and Cheese Burrito:

Beans, refried (14 oz / 397 g) - 1 can
Enchilada sauce, red - 1/2 cup (sub salsa)
Onions, medium and white - 1/4 , diced
Tortillas, burrito-sized and gluten-free - 4
Cheese, shredded cheddar or Mexican blend - 4 oz
Foil (opt) - for baking
Sour cream (opt) - for serving

Romaine Salad:

Lime juice - 2 tsp
Vinegar, red wine - 2 tsp
Cumin, ground - 1/4 tsp
Honey - 1/4 tsp
Oil, cooking - 3 Tbsp
Lettuce, romaine - 1 head , shredded
Green onions - 2 stalks , chopped, green and white parts combined
Cucumbers - 8 oz , chopped
Pepitas / pumpkin seeds - 1/4 cup

Prep

Make filling - Combine beans and enchilada sauce. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lime juice, vinegar, cumin, and honey. Add oil while whisking. Season with a pinch of salt. (Can be done up to 5 days ahead)
Lettuce / Green onions / Cucumbers / Onions - Prep as directed.

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Make

Heat oven to 350F / 177C degrees.
Spread tortillas out on a flat surface. Divide bean mixture between tortillas. Add onions and cheese. Wrap up tortillas, folding the ends to fully enclose the filling. If you’d like the tortillas to stay soft in the oven, wrap each burrito in foil (this is optional; if you skip the foil the tortillas will get slightly crisp as they bake).
Spread the burritos out on a sheet pan (seam side facing down if they’re not wrapped in foil).
Bake until filling is hot and cheese is melted, 12 minutes for unwrapped burritos and 17 minutes for wrapped.
Toss lettuce, green onions, cucumbers, and pepitas in vinaigrette until dressed to your liking.
Serve burritos with sour cream for dipping and salad on the side. Enjoy!

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