Ingredients:

  • 2 cans (15 oz each) refried beans
  • 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp fresh lime juice
  • 1 tbsp unsalted butter
  • 4 large burrito size flour tortillas
  • 2 cups freshly shredded Monterey Jack cheese
  • 2 tbsp canned diced green chilis

Instructions:

  1. Empty 2 cans (15 oz each) of refried beans into a medium saucepan over medium low heat. Stir in 1/2 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 2 tbsp diced green chilis. Cook for 5-7 minutes until the beans are steaming and fragrant. Remove from heat and stir in 1 tbsp unsalted butter and 1 tsp fresh lime juice until the butter disappears and the beans look glossy.
  2. Warm the flour tortillas in the microwave for 20 seconds between damp paper towels until they are soft and stretchy.
  3. Lay one tortilla flat and spread about 1/2 cup of the bean mixture in the center, leaving 2 inches of space on all sides. Top the beans with 1/2 cup of freshly shredded Monterey Jack cheese.
  4. Fold the left and right sides of the tortilla toward the center, overlapping the filling by about an inch. Starting from the bottom, roll the tortilla upward tightly, tucking the sides in as you go until you have a snug, uniform cylinder.
  5. Heat a dry skillet over medium heat for 2 minutes. Place the burritos seam side down and cook for 2-3 minutes per side until the surface is golden brown and the cheese inside has fully melted.