Depending how spicy you like your food, use mild, medium or hot salsa on these Mexican-style wraps.
10 min.prep time
15 min.total time
1/3 cup chopped green bell pepper
1/4 cup sliced green onions
1 (15-ounce) can spicy chili beans, slightly mashed
4 (7- to 8-inch) jalapeño and cilantro flour tortillas*
2 ounces (1/2 cup) shredded Cheddar cheese
1/3 cup thick and chunky salsa
1/3 cup sour cream
Sliced green onions, if desired
Melt butter in 10-inch skillet until sizzling; add green pepper and 1/4 cup green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Stir in chili beans; continue cooking until heated through (3 to 4 minutes).
To assemble burritos, spread 1/3 cup bean mixture to within 1 inch of edge of tortillas. Top with 2 tablespoons cheese.
Fold 2 opposite sides of tortilla 1 inch toward center. Roll up open end of tortilla toward opposite edge. Top each serving with salsa, sour cream and additional sliced green onions, if desired.
*Substitute 4 (8-inch) plain flour tortillas.
Vegetarian refried beans (also called low-fat or fat-free beans) are made without lard, the traditional ingredient in authentic refried beans. Check labels, but most brands of vegetarian refried beans contain no fat or are low fat. Because the bean mixture is compact in the can, you may want to stir them before use so they are creamier.