Instant Burrito Mix
Make this on Sunday, and have burritos the rest of the week!
- 2 30-oz cans Rosarita vegetarian refried beans
- 6-oz can of olives
- 12-oz can of enchilada sauce
- 1 to 1 1/2 lb Tillamook shredded cheddar cheese
- 1/2 cup sliced pickled jalapeños
Add everything to a large pot over medium heat. Cook until the beans and cheese melt together. The beans will become much smoother and softer, and you will no longer see individual pieces of cheese.
Spoon some into a tortilla and enjoy a burrito now. Then pour the rest into containers and refrigerate. Tomorrow, you can spoon some into a tortilla and microwave until warm. You can also top with cheese and enchilada sauce to make instant enchiladas!
By Aaron, 2006