Bean Dip Burritos
This Bean Dip Burrito recipe combines creamy bean dip with fresh vegetables and tortillas for a delicious, hearty meal that can be ready in minutes. Perfect for a quick lunch or a tasty dinner option!
Equipment
- 1 medium mixing bowl
- 1 spoon or spatula
- 1 frying pan
- 1 cooking spoon
- 1 tortilla press or rolling pin (optional)
Ingredients
- 2 cups refried beans
- 1 cup sour cream Can be substituted with dairy-free alternatives.
- 1 cup shredded cheddar cheese Can be substituted with dairy-free alternatives.
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- ½ cup chopped green onions
- ¼ cup salsa
- 4 large flour tortillas
- to taste cooking spray or oil for frying
Instructions
- In a medium mixing bowl, combine the refried beans and sour cream until smooth. This will serve as your bean dip.
- Heat a frying pan over medium heat and lightly coat it with cooking spray or oil.
- Place one large flour tortilla in the pan and let it warm for about 30 seconds.
- Take the warmed tortilla out of the pan and spread a generous portion of the bean dip onto the center.
- Add shredded cheddar cheese, diced tomatoes, shredded lettuce, chopped green onions, and a spoonful of salsa on top of the bean dip.
- Fold the sides of the tortilla over the filling, then roll it from the bottom up to create a burrito.
- Return the burrito to the pan seam-side down and cook for an additional 1-2 minutes on each side until golden and crispy.
- Repeat steps 3-7 for the remaining tortillas.
- Serve warm, with extra salsa or sour cream on the side if desired.
Notes
Feel free to customize the filling by adding cooked chicken, beef, or additional veggies based on your taste preferences.
To make this recipe vegetarian or vegan, substitute sour cream and cheddar cheese with dairy-free alternatives.
Leftover burritos can be wrapped tightly in foil and stored in the refrigerator for up to 3 days. Reheat before serving.