Big Ass Burritos
- 2 large (10″) flour tortillas
- 1/2 cup refried beans
- 1/2 cup cooked, shredded chicken
- 1/2 cup sauteed mixed vegetables (zucchini, onion, poblano was my choice)
- 1/2 cup grated cheese
- 1/4 cup chopped tomatoes or pico de gallo
- Spread half the beans out on the center of each tortilla, making a squarish shape and leaving about two inches all around.
- Put the meat, sauteed vegetables, and cheese in the center of the beans, lengthwise.
- (Add the tomatoes and cilantro now only if you aren’t freezing these for later.)
- Fold up the bottom of the tortilla to cover the filling, fold in the sides, then roll over to close it up.
- Heat in a very lightly oiled skillet over medium-high heat for a couple of minutes on each side to melt the cheese and toast the tortilla. If you are making a bunch of burritos at once, you can lay them on a baking sheet, seam side down, and bake at 350ºF for about 10 minutes.