Baked Burritos with Easy Homemade Refried Beans

— 1 c. dry pintos, washed and 4 c. water
— 1 lb. ground beef and 1 package taco seasoning mix
— 4 c. shredded cheese
— ½ an onion, finely chopped
— ½ t. salt
— 1 TBLS chili powder — olive oil
— 10-12 tortillas — butter (for option 1)

Place beans and water in crock pot and cook on low 8 to 10 hours till soft. Spoon off water till beans still have a thin layer of water left over them. (This makes them easier to mash) Mash with a potato masher. Set aside.

Brown beef according to taco package directions. (the taco meat is optional in burritos, but since we’re cooking for Harveys men, I wouldn’t dare leave it out!)
Heat olive oil in skillet. Combine mashed beans, onions, salt & chili powder. Cook over medium till heated through.

In each tortilla, spread some of bean mixture, then some of beef mixture, and then sprinkle some cheese over the entire side (I use ½ cheddar, ½ Monterey jack). Roll up like a jelly roll and slice in half.

Option 1: Place seam-side down on cookie sheet (spray with Pam). Brush tops with melted butter and bake 12-15 minutes at 350* till tops are golden and crisp.
Option 2: Place seam-side down in greased 9x13 baking dish. Sprinkle top with more shredded cheese and salsa. Bake at 350* for 15 minutes til cheese is bubbly.
Serve either option with sour cream, guacamole, and chips. Fiesta!


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