On 7/29/2014 11:50 AM, KenK wrote:
> I try to eat a lot of fiber and bean burritos are one way. I've been making
> them for years with hot refried beans and Velveeta. Finally got tired of
> that. Lately tried chicken breast with and without cheese. Tried sharp
> cheddar. Not great. Any suggestions? Salsa? Taco sauce? Ideally something
> common that I likely already have.
>
> As you can tell, I'm not very adventurous on my own.
>
> Tried Google but didn't see anthing - probably wrong search phrase.
>
> TIA
>
>
>

This how my kids loved burritos:

I would make home made refritos (refried beans) and mix them with
sauteed onion, a little green pepper and some chili powder and garlic.
I'd add a solid handful or two of shredded Monterrey Jack cheese to the
beans and if I was feeling extravagant, some ground sausage meat that
was browned separately. Mexican chorizo, not Spanish chorizo, would
work great.

That mixture would be stuffed into tortillas and rolled. Cover the
whole thing with more shredded Jack cheese, put it all in a big
microwave-safe glass pan and cover it with Saran, then nuke at a low
power until the cheese melts.

Toppings were salsa, sour cream, raw onions, avocado (for the grown ups).

Velveeta cheese entered our home once a year for the Constitutionally
required Super Bowl mix with the Rotel tomatoes. Any leftover Velveeta
was used to hide the dog's heartworm pill. He loved that stupid fake
cheese.

I've visited my son over the years and he always asks me to make them
for him.

--
From somewhere very deep in the heart of Texas