Using my original recipe for cooked beans take 1/2 cup of drained beans for each serving that you need. In the pictures below I made only one serving.
The tool of choice in making refried beans is a good old fashion wire pastry cutter.
Place your cooked beans in a skillet set on low. Use the pastry cutter to mash the beans until your desired level of smoothness is achieved.
As the beans begin to dry over the low heat they will tighten up like in the pictures below.
At this point you will want to make any additions that you like in your burrito. I wanted a bean and cheese burrito. I added one wedge of Laughing Cow, 1/3 cup of shredded cheese and one tablespoon of Shedds Spread. Just remember that this is for one serving, so make adjustments for more than one serving.
Let the butter and shredded cheese melt and as it heats you will be able to blend in the cheese wedge.
Now that the filling is mixed and warmed though you are ready to assemble. I like to use a flat bread like Lavash for my burritos. You can use tortillas if you want, but I chose Lavash for the added nutrition. Check out Joseph’s Flax, Oat Bran & Whole Wheat Square Lavash. I get mine at Wal-Mart, and the square shape makes burrito wrapping a cinch.
Place the wrap of your choice on a flat surface. If you are using a burrito place all of the bean mixture in the middle, if using Lavash place the wrap with the long side up and down, and put all of the bean mixture on the lower third of the rectangle. The bottle cap in the pictures below are for reference, so you can see that this is a hearty portion.
Whether using tortilla or flatbread, fold the sides in toward the middle. Then fold the bottom up to the top of the filling and bring the top up and over the folds and bread.
Now you can do several things. I normally just eat it. 🙂 BUT the ideas for burritos are endless. You could cover it with cheese sauce, chili, salsa; or you could put several in a baking dish and cover with enchilada sauce and cheese then bake until hot and bubbly. Enjoy!