Baked Bean Burritos

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Baked Bean Burritos

If you're looking something a little different to add to your summer take-out menu, try this burrito variation.

Serves: 6


	Ingredients 2 (16 oz) cans baked beans 1 Tbsp diced chiptle 1-1/2 tsp cumin, ground 1-1/2 cups green onions, sliced 1/3 cup cilantro, chopped 6 (10-inch) flour tortillas, warmed 1-1/2 cups Monterey jack cheese, shredded 3 cups iceberg lettuce, shredded Salsa (optional)Guacamole (optional) Cilantro sprigs(optional)

Method

In a large saucepan, heat the beans, chipotle and cumin over medium heat, stirring occasionally, until simmering. Stir in the green onions and chopped cilantro; continue to simmer for 2 minutes.

To assemble, spoon about one cup bean mixture on the center of each tortilla. Top with equal amounts of the cheese and lettuce. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with the salsa and guacamole and garnish with the cilantro sprigs, if desired.