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Thai Chile

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Baked Burritos

No need to go out for Mexican when you can fix these at home. Be creative by trying different options for the filling and the garnishes, and dazzle your family and friends. This should make six large, well stuffed burritos.

1½ pounds Taco and Burrito Filling
1-16 ounce can Ortega Refried Beans with Jalapeños
1-4 ounce can green chiles, chopped
1-16 ounce can black beans
1½ tablespoons chili powder
10 ounces (or more) Monterey Jack cheese, shredded
1 bunch scallions, diced and separated into green and white parts
large flour burrito wraps
Garnish Ideas
shredded lettuce
your fav salsa (warmed)
chopped black olives
sour cream
chopped tomatoes

Preheat oven to 325°. Precise measurements don't apply here, so prepare the ingredients according to how many burritos you are fixing, and how stuffed you like them.

Prepare the meat filling.  Combine the refries, beans, green chiles and chili powder in a saucepan, and heat through until warmed.

Lay a burrito wrap on an oven safe plate. First sprinkle some shredded cheese and scallions (white parts) down the center of the wrap, taking about 1/3 of the surface area. Top this with a layer of meat mixture. Lastly spread a layer of the refries and bean mixture. 

Fold one side of the wrap over the beans and meat then fold the other side over the first. Carefully turn the burrito wrap over so the seam is face down on the plate and top with the jack cheese and scallions (green parts). Put in oven until the cheese melts, about 5 minutes.

Remove the burrito from the oven. Cover with salsa if desired, and serve with the garnishes of your choice.


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