Time: 30 minutes
Feeds: 2 people
Ingredients:
- 1 can refried beans
- 4 oz Chihuahua cheese (or any good melting cheese)
- Aardvark smoky hot sauce
- 2 burrito sized tortillas
- Rice a Roni Mexican rice
Directions: Cook the Rice a Roni according to package directions. Of course, you’re welcome to cook a more authentic Mexican rice as a side for the burritos but this is always tasty and easy so what we tend to go for.
While the Rice a Roni is getting closer to being done, get the rest of your ingredients ready for the burrito assembly. Heat the refried beans in the microwave for a minute and a half and then stir them up. I usually do another 45 seconds after this first stir and then they’re good to go. After the beans are heated, you can start assembling the burritos. You should start preheating an electric griddle or saute pan to seal the burritos and crisp them slightly.
Take one tortilla at a time and heat them in the microwave for 30 seconds with a damp paper towel on top so they can get moistened and pliable. Once the tortilla has been heated, add a layer of the cheese and then top with the amount of beans you’d like. Add the hot sauce and a little more cheese and then roll up the burrito. Place onto the griddle or in the pan, seam side down and let crisp for a couple of minutes. Flip to the top side and let it crisp slightly as well. Once the burrito is browned to your liking, plate and serve with the Mexican rice.