Crisp Bean Burritos
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Crisp Bean Burritos
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Crisp Bean Burritos are filled with cheesy refried beans wrapped inside a flour tortilla then deep-fried.
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Ingredients
- 2 cans (16 ounces, each) refried beans
- 1 packet (1 ounce) taco seasoning
- 8 (6-inch) flour tortillas
- 2 cups shredded cheddar cheese (I use mild cheddar)
- 1 cup vegetable oil
Instructions
- Mix beans and taco seasoning together in a medium size bowl until combined. Spread about a 1/3 cup refried beans down the center of each tortilla. Sprinkle with 3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.
- Place burritos in two large freezer zip-lock bags. Place in freezer for one hour before frying. (This is an important step. If you don't freeze the burritos the beans will spill out of the ends during the frying process.)*(If you are going to bake the burritos you do not need to freeze them first. Follow baking directions below in the notes.)*
- Heat oil in a 12-inch skillet over medium-low heat. Preheat oven to 300 degrees F. Line a large baking sheet with foil. Set prepared baking sheet in oven.
- Using tongs, carefully lay 2 burritos into the skillet, seam-side down. Fry for 40 to 60 seconds or until golden brown. Flip burritos onto their other side and fry another 40 to 60 seconds. Lay fried burritos onto a paper-towel lined plate to soak up any grease. Carefully set cooked burritos onto baking sheet in oven to keep them warm. Repeat frying process with all burritos.
- Serve crisp bean burritos warm and enjoy with salsa, sour cream, guacamole, etc.
Notes
- TO BAKE: Once the burritos are rolled, place them in a single layer onto a foil-lined baking sheet. Spray the tops of the burritos with cooking spray. Bake burritos at 400 degrees F. for 10 to 15 minutes, or until golden brown and crispy.
- TO FREEZE:Make burritos as directed but do not fry. Place burritos in a freezer ziplock bag. Make sure to get rid as much air as possible. Freeze. When ready to eat, fry frozen burritos in oil for 2 to 3 minutes. OR reheat in microwave for 1 1/2 to 2 minutes.
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