Mexican Bean Burritos
Here is a less costly alternative to sour cream or a quick substitute. Beat 4 ounces softened cream cheese with 2 tablespoons milk. Use this thinned mixture in place of the sour cream.
32 oz refried beans
12 (8 inch) flour tortillas
2 1/2 cup grated Monterey Jack cheese, divided
1 cup sliced green onions
6 deseeded jalapenos, chopped
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded lettuce
1/2 cup chopped tomatoes, drained
Preheat oven to 350°F. Spread 1/4 cup of beans down center of each tortilla. Top beans with 2 cups cheese, 1/2 cup green onions and jalapenos.
Fold up an edge of a tortilla; fold one side in toward center. Roll each tortilla into a cylinder, tightly enclosing filling.
Arrange burritos seams side down in a large baking dish. Cover with foil. Cook for about 15 minutes.
Meanwhile, mix sour cream and salsa in a small bowl. Top burritos with lettuce, tomatoes, remaining cheese and green onions. Serve salsa mixture alongside burritos.
You can save time by warming the tortillas in the microwave. Place tortillas, 6 at a time, in a resealable plastic bag with a damp paper towel. Seal the bag and microwave on HIGH for about 1 minute.