Introduction: Mexican Fake Out: Bean Burritos Enchilada Style
All it takes is just 15 minutes to go from hungry to eating. Unless you want to make your own enchilada sauce but canned enchilada sauce works in a pinch.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
- 2 cans of pinto beans or refried beans
- 1 pkg (16 oz) of your favorite shredded cheese
- 3 large or 6 small flour tortillas
- 1 can of enchilada sauce
- 1/4 of milk (in case your beans are not a creamy consistency)
- shredded lettuce
- sour cream
- chopped tomatoes
Side dish option:
Step 2: Preheat & Smash Beans
Open up your can of beans and smash them in a pot until they are smooth and creamy. If they do not get creamy, add 1/4 cup of milk. You can add cheese to the beans, it's a delicious option. If you want to skip this and just buy refried beans, do it. Heat them up in a microwave safe dish and add cheese, stir until melted.
Step 3: Sauce It Up!
Heat your flour tortillas on a griddle until pliable. Take about 3 tbsps of beans and slather them on your tortilla. You could add cheese here if you like that gooey center (another delicious option). Fold up the bottom about a third of the way, fold in the sides and roll up. Nothing is coming out of there.
If you have some homemade enchilada sauce, make sure it's at a simmer, you want a nice hot sauce. If you are using canned enchilada sauce, open up your can of enchilada sauce (I add cumin and garlic powder for some added flavor) and pour into a microwave safe bowl and nuke it for 3 minutes (splattering may occur).
Get a plate, and ladle a bit of sauce on the plate, place your bean and cheese burrito on top and ladle more sauce onto it. Sprinkle with cheese. The heat of the sauce will melt the cheese. Yum.....
You can garnish with sour cream, lettuce and tomatoes.