Name: Cheesy Bean Burrito
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: ¼ cup sour cream; ¼ cup mayonnaise; 2 tablespoons pickled jalapenos, diced (optional); 2 tablespoons pickled jalapeno juice (optional); 1 teaspoon paprika; 1 teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon chipotle chili powder (or regular chili powder); 8 9-inch flour tortillas; 1 16-oz can of refried beans; 2 ⅔ cups Spanish rice (approx 3 cups when prepared); 2 cups Mexican cheese blend

Ingredients

Scale

Creamy Jalapeno Sauce:

¼ cup sour cream
¼ cup mayonnaise
2 tablespoons pickled jalapenos, diced (optional)
2 tablespoons pickled jalapeno juice (optional)
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chipotle chili powder (or regular chili powder)
Cheesy Bean and Rice Burrito:

8 9-inch flour tortillas
1 16-oz can of refried beans
2 ⅔ cups Spanish rice (approx 3 cups when prepared)
2 cups Mexican cheese blend

Instructions

In a small bowl, mix together all the ingredients for the creamy jalapeno sauce until well combined.
Lay a tortilla flat on a clean surface. Spread about ¼ cup of refried beans, ⅓ cup of Spanish rice, and ¼ cup of Mexican cheese blend along the center of the tortilla.
Drizzle about ½ tablespoon of the creamy jalapeno sauce over the filling.
Roll the tortilla up tightly around the filling to form a burrito.
Heat a skillet over medium heat. Place the burrito seam side down and toast until both sides are golden brown and crispy.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 420 Kcal