Brett and I have a favorite Mexican joint we go to and end up eating there once or twice a month. I go there for two things. 1) Their chips and salsa and incredible bean dip, and 2) their bean and cheese burrito (wait, that’s three things!). Really, I just go for the beans. Kidding. Kind of.
Bean and cheese burritos are kind of my favorite thing to eat at any Mexican restaurant, but this one is by far the best I’ve had. Some people think I’m boring for ordering it but I just think I’m smart (it’s delicious and cheap!).
Old El Paso invited me to create some new recipes for their Traditional Refried Beans , and all I could think about making was a tasty bean and cheese burrito. But because everything is better in bite-size portions and with March Madness just a few days away (for all of you basketball fans reading this blog!), I thought these Bean & Cheese Burrito Bites would be perfect.
To make them all you need is some Old El Paso Traditional Refried Beans, a few seasonings, diced green chiles, and uncooked flour tortillas.
Mix the beans with some garlic, cumin, diced green chiles and lots of cheddar cheese!
Then, slice the tortillas into four equal triangular pieces. Place a heaping scoop of the bean and cheese filling at the point of each tortila. Roll the tip up, then fold the sides in (overlapping the seams), then continue rolling the burrito over then placing the burrito seam side down on a lightly greased baking sheet.
- 3 uncooked flour tortillas
- 1 (16 oz) can Old El Paso Traditional Refried Beans
- 2 tbsp diced green chiles
- 1/4 tsp cumin
- 1/4 tsp garlic
- dash of salt and pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 375.
- Using a pizza slicer, slice the tortillas into four equal triangular pieces. Set aside.
- Mix the beans, cumin, garlic, salt, pepper, and cheese in a small bowl.
- Place a heaping tablespoon of bean mixture on the tip of each triangle. Roll the tip up, fold over both sides (overlapping seams as you fold), and then continue rolling until all seams come together.
- Place seam-sides down on a lightly greased baking sheet and bake for 10-12 minutes (flipping once half way through)
- Dip in any of your favorite sals, sour cream, or top with more cheese
- Try to overlap edges of the tortilla as best you can as you roll the mini burrito up, if you get a few oozers, no worries. A good and cheesy burrito always oozes a little.