This kiddie-size vegetarian burrito is filled with refried beans and a blend of mild Cheddar and Monterey Jack cheese then topped with red sauce.

In a bowl, combine the refried beans, mild Cheddar cheese, and Monterey Jack cheese. Season with salt and pepper, and mix well.

Prepare the Filling

Warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side. Spoon about 1/4 cup of the bean and cheese mixture onto the center of each tortilla. Roll the sides in and then roll up the tortilla to enclose the filling.

Assemble the Burritos

In the same skillet, heat the cooking oil over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes on the other side.

Cook the Burritos

Remove the burritos from the skillet and place them on a serving plate. Pour the red enchilada sauce over the top and serve warm.

Serve

bean and cheese burrito

Recipe information

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