Baby bean burritos
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | (6-inch) flour tortillas | |
| 1 | Medium onion; chopped | |
| 1 | tablespoon | Vegetable oil |
| 2 | Garlic cloves; minced | |
| 1 | Fresh jalapeno peppers (or 2 seeded and minced | |
| 1 | can | (16-ounce) can plain or Mexican-style refried beans |
| 1 | cup | Shredded Monterey Jack cheese (about 4 ounces) |
| ½ | teaspoon | Ground cumin |
| ⅓ | cup | Chopped cilantro (optional) |
| Sour cream and salsa | ||
Directions
1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes.
2. Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds. 3. Spread about 1-½ tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.
COMMENTS: If you love spicy foods, you'll find these irresistible.
They're also a bit messy to eat, so be sure to provide lots of napkins.
Source: 365 Snacks, Hors D'oeuvres and Appetizers From: Dorothy Cross, Prodigy Food & Wine Board
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