Sooooo, the other week I posted a recipe for an enchilada casserole and mentioned how much I love Taco Bell’s refried bean burritos. Well, that kicked off a craving I couldn’t shake! So, several weeks later and here we are. Refried bean burritos!
I kicked up the spice of my homemade enchilada sauce by adding chipotle in adobo sauce. It gives the perfect amount of extra spice without being overbearing. What’s really to say about this dish? The enchilada sauce can really be made anytime and will last a few weeks in the refrigerator, no problem. But even if you make it the night of, it only takes about 5 minutes to whip it together and thicken slightly on the stove top.
From there, it’s just about assembling the burritos! I wavered on whether to do corn tortillas or flour, but I opted for flour because I wanted the strength of the flavor to come from the beans and enchilada sauce, not the tortilla shell. A scoop of refried beans, straight from the can, a scoop of enchilada sauce (the more you add, the spicier it’ll be!), and sprinkle with a Mexican cheese blend. Then, just wrap those bad boys up and fry them in a cast iron pan or your favorite frying pan.
It takes about a minute per side to get a nice golden brown, but as you work through the batches and your pan gets hotter, keep an eye out because the cooking time will reduce! And that’s it! Easy peasy! All set in only about 20 minutes! What could be easier for a Meatless Monday meal? It’s an easy and great way to start off the week. We put extra enchilada sauce in a dipping bowl with another dipping bowl filled with sour cream and one more for guacamole. And, yum!
We had this with yellow rice, but it would be great as a game day snack or paired with a salad or chips and salsa!
Enjoy!
Crispy Refried Bean Burritos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: South-of-the-Border
- Cuisine: Dinner, Snack
- Diet: Vegetarian
Ingredients
1 can refried beans
9 – 5” to 6” flour tortillas
16 oz Mexican cheese blend
2 TBs olive oil
Red Enchilada Sauce
1/2 TB olive oil
1TB flour
1 TB tomato paste
1 cup vegetable broth
1½ TB chili powder
1 chipotle in adobo sauce, finely minced
½ tsp cumin
½ tsp garlic powder
½ tsp oregano
½ tsp salt
Instructions
Make the Enchilada Sauce
In a small pot, heat half a tablespoon of olive oil over medium heat. Whisk in the flour until it’s fully absorbed in the flour. Add the tomato paste and whisk to combine with the flour. Slowly add the vegetable broth, whisking constantly. Once fully incorporated, add in the seasonings, cooking until the sauce thickens slightly. Remove from the heat.
Assemble the Burritos
Even divide the refried beans on top of the tortillas, leaving about an inch on top and bottom. Dish the enchilada sauce on top of the beans (the more you add, the spicier it will be!). Top with cheese. Tuck one side over tightly and roll the burrito over.
Cook the Burritos
Heat 2 tablespoons of olive oil in a large frying pan or cast iron pan over medium heat. When hot, work in batches of about three to fry the burritos on all sides ~ about 1 minute per side. Keep a close eye on them ~ as the pan gets hotter, the cooking time may get quicker.
Serve immediately with a side of enchilada sauce and sour cream.
This is great as game day nibbles or for Meatless Monday dinner with a side of yellow rice!
Enjoy!
Keywords: Meatless Mondays, Taco Bell, Taco Bell Burritos, Refried Bean Burritos, Bean Burritos, Vegetarian Burritos
