Smothered Bean Burritos

Enchiladas are a regular on my meal plan rotation. They are so easy to pull together, especially if starting with a store-bought rotisserie chicken. I often prepare a pan over the weekend to make for an easy dinner come Monday evening. Nothing like coming home to a pan of warm cheesy goodness, especially on a chilly night.

So what could be better than enchiladas? Smothered Bean Burritos!

While you could certain mix in ground beef or pulled chicken, I opted to keep this recipe vegetarian. If for no other than reason than to skip the step of cooking meat and simply pop open a can. But I suppose it's also nice to have a change of pace every now and then too.

A mixture of beans, both refried and whole pintos, and rice are bundled up in a flour tortilla and then smothered in a creamy, verde sauce. Everything gets topped with cheese and then popped into the oven until brown and bubbly.

The burritos are delicious as is. But I find they need a fresh companion for a little texture and color... so I like to top these burritos with shredded lettuce, diced tomatoes and sliced avocado.

So warm. So cozy. Enjoy!

Smothered Bean Burritos

Ingredients

For the verde yogurt sauce

· 16oz salsa verde

· ¾ cup plain Greek yogurt

· ¼ cup fresh cilantro, chopped

· Juice of 2 limes

· Pinch of salt

For the burritos

· 15oz refried beans

· 15oz pinto beans, rinsed and drained

· 9oz Spanish style microwave rice

· 1 tsp chili powder

· ½ tsp cumin

· ½ tsp garlic powder

· 8 flour tortillas

· 6oz pepper jack cheese, shredded

· 2 cups shredded lettuce

· 1 tomato, diced

· 2 avocados, sliced

· Lime wedges

Preheat oven to 375F.

For the yogurt sauce… combine all of the ingredients in a large measuring cup. Whisk until smooth.

In a large mixing bowl, combine the refried beans, pinto beans, and microwave rice. Stir in the chili powder, cumin, and garlic powder.

Grease a 9x13 baking dish with cooking spray.

Dollop about 1/8th of the bean mixture into the center of a tortilla. Fold in the edges and then roll up the burrito. Place the burrito seam-side down in the pan. Repeat with the remaining filling and tortillas. Nestle each of the burritos into the pan – there should be 2 rows of 4 burritos.

Pour all of the yogurt sauce evenly over the rows of burritos. Top the burritos with the pepper jack cheese.

Bake for about 35 minutes until the burritos are bubbly. Broil the top of the burritos for 3 to 5 minutes until the cheese is golden brown.

Serve the burritos topped with shredded lettuce, diced tomato, slices of avocado and a lime wedge.

Serves 4

GF Friendly

Gluten Free Friendly!

We prefer Mission GF Flour Tortillas for this recipe.