Spread 3 Tbsp beans over each tortilla leaving 1/2″ on edge; sprinkle each with 2 Tbsp cheese, 1 tsp cilantro and chopped tomatoes. Fold sides toward center. Fold remaining side up, and turn over onto one of two 10″ plates. Cover tightly. Microwave one plate on high 2-3 minutes or until hot. Cut each burrito into 3 pieces with sharp knife. Serve with guacamole and sour cream.
- 1 15 oz can refried beans
- 10 6″ flour tortillas
- 1 1/2 c Monterey jack cheese, shredded (6 oz)
- 3 Tbsp fresh cilantro, chopped
- 1-2 medium plum tomatoes, chopped (1/2 c)
- 1 c Guacamole
- 1 c Sour Cream