Today is the day my friends!
It’s so ridiculously simple and cheap. I love it. Burritos are a perfect baked dairy option because of their perfect individual self-contained portions. Heat gets all around each little burrito and all sorts of dairy protein transformation takes place. Totally awesome.
Folding burritos can be a tricky business but never fear, I have a handy-dandy picture tutorial to help you on your way!
So the first step is to not put your burrito filling dead center, rather over to the side a bit. Makes the folding mucho better, promise. Fun fact: my husband actually taught me that trick years ago. I spent years trying to fold burritos the wrong way and they never stayed put. Now we all know better!
Handy dandy tip numero two: fold over the top and bottom! That was genius to me when Steve (my awesome husband) showed me. It’s also a fantastic method to keep fajita fillings inside the tortilla rather than all over your shirt, lap or plate.
Then you just roll it over a time or time and a half and you have a lovely burrito. See?
Once you’ve done this eight times you’ll have a cookie sheet set up like this
And then, after they’ve baked for twenty or thirty minutes (whichever you’re most comfortable with to make them safe for you) they look something like this!
Now a quick little tip to make this super fast and as safe as we can make it
Buy shredded cheese. Always and forever. It will greatly reduce your fear since you don’t have to wield a massive block of cheese or clean a cheese grater that’s always tough to get into all the nooks and crannies and your life will be easier. Sorry for the massive sentence there though it truly did come out all in one breath. Do you do that? Like hold your breath while you write a sentence? Maybe I’m just totally weird but that’s okay, lol.
Here’s the recipe!
- 8 Whole Wheat Tortillas
- 2 Cups Mild Cheddar Cheese (shredded)
- 1 Can Enchilada Sauce (We love Hatch's Fire Roasted)
- 1 Large Can Refried Beans
- Preheat the oven to 350
- Spread about 1/4 cup refried beans off center on tortilla
- Spoon enchilada sauce over the beans
- Put 1/4 cup cheddar onto the beans and sauce
- Fold (See instructions above)
- Bake for 20-30 minutes depending on how long you need to bake them to make them safe.
- Let them cool for at least 10 minutes and enjoy!