Bean & Cheese Burritos

Bean & Cheese Burritos

Combine in a medium mixing bowl:

1 (16 oz) can refried beans 

3/4 tsp chili powder 

1/4 tsp ground cumin

1/2 tsp garlic powder 

1/4 tsp oregano

1/2 tsp salt

1 cup grated cheese

Stir together. Set aside.

Microwave 20-40 seconds, in a stack, to steam:

4 flour tortillas

Divide filling between tortillas. Roll. Refrigerate for later, or one of the following:

• Bake 350F for 20 minutes

• Pan fry at medium heat, 2 minutes per side 

• Microwave 1-2 minutes

• Toaster oven, toast setting 4-5 minutes

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda prefers to use dry beans to make Instant Pot Refried Beans. Her general rule: substitute about 3/4 cup dry beans for a 16 oz can. 

• Brenda occasionally substitutes homemade tortillas. See her Tex-Mex Tortilla recipe.

• As with any type of bread, it is crucial to store the burritos in an airtight container. 

• Brenda prefers to heat the burritos prior to serving, but they are even great cold. 

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Window to B’s kitchen…

Instant Pot Refried Beans

Instant Pot Refried Beans

Combine in the bowl of a pressure cooker:

2 cups water

3/4 cup dry pinto beans

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp dried onion

Pressure 45 minutes. Set to manual or adjust time using "bean" setting. Allow natural pressure release.

Drain approximately 1/2 of the cooking liquid.

Pour into blender. Add:

1/2 tsp salt

1/4 tsp pepper

1 T butter

Blend until smooth or desired texture is achieved.

Serve hot or refrigerate in airtight container. 

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Brenda’s tips:

• Serving size: Recipe makes the equivalent of one (16 oz) can.

• Recipe can be doubled.

• Blended beans will thicken as they cool, recommended to remove from blender immediately after blending.

• If you prefer bean chunks to a smooth blend, simply use a fork or potato masher to crush the beans.