1 (15-or 16-oz) can refried beans (or refried black beans)
1 (8-oz) carton sour cream
1 container fresh salsa
6 (burrito-size) flour tortillas
2 cups shredded Cheddar cheese
Shredded lettuce
Chopped fresh cilantro (or chopped green onions)
2 avocados, pitted and chopped
Instructions
Microwave rice according to package directions.
Combine refried beans with a spoonful each of sour cream and salsa in a saucepan; heat over medium-low, stirring to blend.
Heat tortillas in microwave.
To assemble burritos, spread a layer of refried beans evenly over tortillas. Top each with rice, cheese, lettuce, cilantro, and a small amount of sour cream and salsa.
Season with salt and pepper to taste.
For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito.
Serve with avocado and remaining sour cream, salsa and cilantro.
Side Dish Ingredients
1 (9- or 10-oz) bag multigrain tortilla chips
1 cup shredded Cheddar cheese
½ small watermelon, cut into chunks
Side Dish Instructions
Preheat oven to 350°F. Pile tortilla chips on a foil-lined baking sheet. Top with shredded cheese.
Bake 5 to 8 minutes or until cheese is melted.
Serve watermelon chunks on the side.
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