Roxanne's Burritos

[Guest guest]

I made these last night for dinner and they were

soooooooooooooooo good!! Even my meat eating husband

loved them.

Try them, I guarantee everyone will love them

Cheryl

 

 

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Roxanne's Burritos

main dish

 

Preheat oven to 350F. If you make brown rice, do this

now.

 

1 onion; chopped

2 sweet peppers; green, red, orange, yellow

any other veggies in the fridge

or interest you! i.e. zucchini

1 14.5 oz can refried beans with green chiles

6 tortillas

grated cheese (cheddar and smoked

gouda are screaming)

1 cup green olives; sliced

Salsa

 

Chop up and put veggies in a microwave safe dish with

a wee bit of water and " zap' for 3-5 minutes until

soft but not overcooked. Drain off liquid

 

Add in the can of refried beans. The heat from the

veggies will soften the beans. Mix it all together.

 

Place 6 tortillas on the counter and divide the

veggie/bean mixture evenly onto the first third of

each tortilla. Add the grated cheese and green

olives and roll them up into tubes.

 

Pour a small amount of salsa in the bottom of an oven

proof casserole (rectangular works well). Place the

rolled tortillas on top - this may be a bit squishy.

Pour some salsa on top to cover the burritos (don't

drown them though) and pop them in the oven. DO NOT

COVER THE DISH OR THEY WILL STEAM IN THE OVEN AND GO

SOGGY!

 

Make some white rice. They'll both be ready at the

same time. If you make brown rice, do that before

making the tortillas and everything will be ready at

the same time.

 

To serve: place a small bed of rice on plate and place

cooked tortilla on top. Place a spoonful of sour

cream, guacamole and/or salsa beside the

tortilla. Enjoy!

 

Contributor: Roxanne Hughes

 

Yield: 6 servings

 

Preparation Time: approx :45 mins

 

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