Burritos with Refried Beans

Burritos with Refried Beans
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)

    peanut oil

  • 1

    onion, chopped

  • 1

    clove garlic, minced

  • 1 lb
    (454 g)

    green beans

  • 19 oz
    (540 mL)

    red kidney beans, rinsed and drained

  • 1 tsp.
    (5 mL)

    chili powder

  • pepper, to taste

  • 12

    large flour tortillas

  • 1 cup
    (250 mL)

    shredded cheddar

  • 6

    green onions, chopped

  • 4

    tomatoes, diced

  • lettuce, shredded

  • 1 cup
    (250 mL)

    peeled and diced avocado

  • hot pepper sauce

  • sour cream


In a hot frying pan, heat butter and oil. Cook onion and garlic until soft. Add fresh and red kidney beans and chili powder and cook for 5 to 6 minutes, stirring constantly. Add pepper and cook over medium heat for 2 more minutes, mashing red kidney beans coarsely. Set aside.

Reheat tortillas in hot frying pan for a few seconds on each side, or wrap in foil and reheat in oven.

Spoon refried beans of each tortilla. Top with cheese, green onions, tomatoes, lettuce, avocado and a few drops of hot sauce. Fold bottom of each tortilla over filling, fold in sides and roll up. Serve with sour cream.

Source: Metro / Photo: Producteurs Laitier du Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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