Ranch Burritos, v.5.0 - Meatless

RANCH BURRITOS, v.5.0 - Meatless

Every body loves this hardy Tex-Mex dish! It’s so filling, I don’t bother serving anything else with it but tortilla chips. It makes a great leftover meal and can be made ahead of time.

1 package of 10-12 flour tortillas (fajitas/soft taco size)
1 large can ranch style beans
3/4- 1 cup water
1 can green chilies, optional
2 cups grated cheddar/jack cheese

Preheat oven to 350^oF.

Drain ranch beans and RESERVE red sauce. Mash beans until you get a refried bean texture, you can add a little water to loosen beans.

Fill one tortilla with beans, cheese & a teaspoonful of chilies (optional). Fold and lay in greased casserole dish. After dish is full, mix remaining beans to reserved red sauce, plus 1/2 cup water then pour over burritos. Add any leftover cheese and chilies for topping.

Cover with foil and bake at 350^oF for 30-40 minutes. Can be prepared earlier that day and left in refrigerator until ready to cook.

Serve with salsa, sour cream, and tortilla chips.

Kid Friendly Tip
Leave out the green chilies. Fill half the casserole dish with bean and cheese filled burritos. Be sure to mark the bean filled side of the dish by toping it only with cheese, do not top with green chilies.

Come back and tell us how this recipe worked for you. What did you do different that made it better?