Serves: 8
Total Calories: 460
1. In a medium bowl, mix refried beans, green chilies, onion and garlic, and hot pepper sauce until well blended.
2. Meanwhile, wrap tortillas in foil and heat in a preheated 350° oven for 10 minutes or until very soft and pliable.
*Using one tortilla at a time, spread about 1/2 cup of the bean mixture on center one-third of tortilla. Sprinkle bean mixture with 1/4 cup of the cheese or chicken. Fold up bottom side, then fold in sides of tortilla to make an "envelope" and roll up. Wrap each burrito individually in foil. Refrigerate up to 24 hours.
Bell: Place wrapped burritos on a baking sheet. Bake in a preheated 400° oven for 10 to 15 minutes or until heated through.
Freezer Storage: Wrapped burritos can be frozen up to 3 months. Thaw before baking.
Microwave Heating: Flour tortillas can be softened in the microwave. Wrap tortillas in a damp towel and microwave at 100% power (700 watts) for 1 1/2 minutes. To heat individual burritos, unwrap as many as desired. Place, one at a time, on a microwavable plate. Microwave at 100% power (700 watts) for 2 minutes or until heated through and cheese melts.
This Better-Than-Store-Bought Burritos recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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