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Need some easy-to-make quick burritos this week? These are seriously yummy and a great meal to add to your busy, back-to-school evenings.
What do I like best about these burritos? They are frugal and healthy—for a burrito. What I mean by healthy is there is not a long list of ingredients on these yummies because they are home-made. Don’t you love the feeling of serving your family a home-made meal? I love watching my family enjoy fellowship, love and delicious food. I pair this main dish with a fresh green salad topped with mounds of veggies.
You did read that this was a meatless dish, right? My family eats meat, but it is nice when I can get away with serving a meatless meal. It gives our grocery budget some extra wiggle room as well as lets our body rest from digesting meats. Meat is great, if eaten in reasonable portions.
Ok, on to the recipe you all have been waiting for!
Print Speedy Meatless Stuffed Baked Burritos
These speedy meatless stuffed baked burritos are an easy, budget-friendly dinner the whole family will love. Made with hearty refried beans, two kinds of cheese, and warm tortillas baked until golden, this meatless burritos recipe is filling, flavorful, and comes together in no time on busy weeknights.
- Prep Time 15 mins
- Cook Time 15 mins
- Total Time 30 mins
- Yield 10 burritos 1x
- Category Dinner, Mains
- Cuisine Mexican
Ingredients
- 10 store-bought tortillas (or homemade)
- 2 16 oz cans traditional flavored refried beans
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterrey Jack Cheese
- 2 tbsp Taco Seasoning Mix
- 5 tbsp Tomato paste
- 2 tbsp Fresh cilantro, finely minced
- ½ cup – ¾ cup Water
- Onions, black olives, diced tomatoes for garnish
Instructions
- Preheat oven to 400°F.
- Stir both cans of refried beans together in medium mixing bowl.
- Next, mix tomato paste with taco seasoning and as much water as you want to make a tomato sauce.
- The water will make the consistency, so add more for a thinner tomato sauce, and less for a thicker sauce.
- Now, place tortillas on a work surface and top with refried beans, 1 tbsp cheddar cheese, 1½ tbsp tomato sauce and a dash of fresh cilantro.
- Roll, tuck and place on cookie sheet.
- Repeat for all burritos.
- Then, spoon any leftover tomato sauce on top of burritos and sprinkle with Monterrey Jack Cheese.
- Bake for 10-15 minutes, until cheese is melted and burritos are slightly brown.
- Remove from oven and garnish with your favorite toppings.
*If your family loves to eat burritos on a regular basis, try making extra batches and freezing. If frozen individually, you can just pop them in the microwave or oven for a quick meal.
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Yum – they do look tasty Alison!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
thanks for sharing your recipe for these meatless burritos at Tuesday Tastings this week. I’ll have to keep this one on file for my vegetarian friends. Seems like more and more of my friends are going meatless and now I have a great recipe to make for them! Thanks again. Make sure to come by next week to see if you get featured!
These looks sensational. We love Mexican night here. Thank you for sharing at Simple Supper Tuesday.
YUM! These look amazing!
Visiting you from foody smoody. What a beautiful picture and great recipe.