When my sister and I were about 10 and 13, we’d take our paper route money and walk to the nearest Taco Bell. I’d have two bean burritos, pintos & cheese, and a cinnamon twist (okay, two cinnamon twists). We’d saunter home, very full and satisfied. I don’t miss much about being 13, but those trips are something I remember with a smile. (That lightning fast metabolism was pretty nice, too.)
Nowadays I rarely have fast food. But this taco bell bean burrito recipe, so simple and inexpensive to make, takes me back to that little Taco Bell on the corner.
Copycat Taco Bell Bean Burritos
makes about 5 burritos
- 1 can fat-free refried beans
- 1 cup shredded cheddar
- 1/3 cup chopped onion, optional
- 5 flour tortillas
Sauce: (slightly modified from this recipe)
- 1 8-oz can tomato sauce
- 1/3 cup water
- 1/4 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 tbsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
1. Begin the sauce by putting all of the ingredients in a small pot. Stir well. Simmer at a very low temperature for about 15 minutes.
2. While the sauce is simmering, sauté the onions (if using) in a little olive oil until tender.
3. Warm the refried beans on the stove.
4. On each tortilla, spread about 1/3 cup refried beans, just over 3 tbsp shredded cheddar, and a bit of sautéed onion.
5. Add sauce.
Does that list of spices seem a little crazy? Trust me, it works. (So far my kids have opted out of the sauce and have their bean burritos plain.)
I love this recipe when I’m short on groceries, because I usually have the ingredients stocked in my pantry. My kids love it with Near East Spanish Rice. Now if anyone can find a copycat for that recipe, I’d love to hear about it!
Nutrition Information: (using white flour tortillas at 120 calories each)
- 298 calories
- 10 g fat
- 38 g carbohydrates
- 6 g fiber
- 14 g protein
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