Burrito with Refried Beans and Corn
Sure, you can pick up a burrito at any Mexican restaurant, but they’re also easy to make at home! This version features creamy refried beans and crunchy cabbage. Try any combination of ingredients you like! This recipe comes to us from Sharon Palmer, RDN, The Plant-Powered Dietitian.
Makes two burritos
Cooking Tip of the Week: Be careful that you don’t overstuff your burritos! Too much filling will make the burrito difficult to wrap. If you’re hungry for more, make another burrito!
Food for Thought: Are refried beans fried once…and then fried again? Nope! In fact, the English term “refried beans” is a bit inaccurate. The term comes from the Spanish words for this food frijoles refridos. Frijoles means beans, but refridos actually means “cooked very well.” In fact, refried beans aren’t actually fried at all! They are cooked twice though, first by simmering in hot water and then with a little oil and seasonings after they are smashed up. It’s easy to find refried beans at the store, but they are also fun to “cook very well” at home, too!
Family Dinner Conversation Starter: What is something that you needed to do more than once to do it right? Maybe it was a homework assignment, learning to ride a bike or something else!
Ingredients:
- 2 8-inch (43 g each) whole wheat tortillas
- 2/3 cups prepared vegetarian refried beans (black or pinto)
- 1/2 cup frozen corn
- 1/2 cups shredded cabbage
- 4 cherry tomatoes, halved
- 1/2 avocado, sliced thinly
- 2 sprigs cilantro
- 1/4 cup prepared, mild salsa
Directions:
Adult: Warm tortillas, heat refried beans and heat corn.
To Prepare Each Burrito:
Together: Place one tortilla on flat surface and spread 1/3 cup refried beans over the center.
Together: Top with 1/4 cup corn, 1/4 cup cabbage, 2 cherry tomatoes (halved), 2 slices avocado, and 1 sprig cilantro.
Together: Roll burrito. Slice in half.
Kid: Serve with 2 tablespoons salsa on the side.