Bean Burritos

Bean Burritos


1 can refried beans
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
2 tablespoons Encala
1 8-inch flour tortilla
2-3 tablespoons shredded cheese
sour cream


Place 1 can or 2 cups of homemade refried beans into a large mixing bowl.
Heat in the microwave for 2 minutes.
Carefully remove the bowl and stir in 1 teaspoon each of cumin, paprika, and onion powder, along with 2 scoops of Encala.
Stir until everything is well incorporated and the Encala dissolves into the beans.
Spread about ¼ of the bean mixture onto an 8-inch flour tortilla and sprinkle with 2-3 tablespoons of shredded cheese and a dollop of sour cream.
Fold the sides of the tortilla and roll up. Heat a non-stick skillet over medium-high heat.
Spray with nonstick spray or add in a drizzle of olive oil. Heat each burrito for 2 minutes per side, or until warmed through.
BONUS Meal Prep Tip: Prepare the burritos as directed, skipping the step of warming once assembled. Wrap each burrito in plastic wrap and place in a freezer-safe bag or sealable container. Refrigerate for up to 3 days or freeze for up to 3 months.

Scroll to Top