Bean and Cheese Burritos

Prep:  10 Minutes
Total Time:  25 Minutes
Servings:  8

Ingredient List

Burritos

  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 tablespoons finely chopped white onion
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend

Serve with, if desired

  • 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
  • Pico de gallo salsa
  • Guacamole

Preparation

  1. Heat oven to 375°F.
  2. Spread 1/4 cup of the beans onto each tortilla just below center. Sprinkle heaping 1/2 teaspoon chopped onion and 2 tablespoons cheese over beans on each tortilla.
  3. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Place seam-side down on ungreased large cookie sheet.
  4. Bake 12 to 15 minutes or until heated through. Serve with Toppings.

Expert Tips

  • For extra zip, try drizzling with Old El Paso™ Zesty Ranch Sauce instead of Old El Paso™ Creamy Queso Sauce.
  • Want to give your cheesy bean burritos a spicy kick? Replace the Old El Paso™ Shredded Mexican 4 Cheese Blend with Old El Paso™ Shredded 3 Pepper Cheese Blend.
  • Try adding additional fresh toppings, like chopped avocados, tomatoes or shredded lettuce to your homemade Bean and Cheese Burritos.

Nutrition

  • 1 Burrito Calories 230 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 15mg;  Sodium 540mg;  Potassium 170mg;  Total Carbohydrate 29g (Dietary Fiber 3g ,Sugars 0g);  Protein 8g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 15%;  Iron 10%
  • Exchanges: 1/2 Starch;  1 1/2 Other Carbohydrate;  1/2 Very Lean Meat;  1/2 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet