Irresistible Bean Burritos

It's Mexican Saturday....

...featuring easy appetizers and for all you meatless eaters, the recipes are all Vegetarian and delicious.

~ see also Mixed Up Corn Nachos &  Vegetable Tortilla Stacks

Irresistible Bean Burritos

12 -6 inch flour tortillas
1 medium onion, chopped
1 tablespoon vegetable oil
2 garlic cloves, minced
1 or 2 fresh jalapeño peppers, seeded and minced
1 -16 oz can plain or Mexican-style refried beans
1 -16 oz can ranch style or pinto beans -optional
1 cup shredded Monterey Jack cheese (about 4 ounces)
1/2 teaspoon ground cumin
1/3 cup chopped cilantro (optional)
Sour cream and salsa

Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed, 10 to 15 minutes. Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeño peppers and cook until garlic is just fragrant, about 30 seconds. Stir in the ranch beans if using. Spread about 1 1/2 tablespoons bean mixture on each tortilla half and roll up. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.