Vegetarian Tex Mex Bean Burritos

• 1 (14 ounce) can vegetarian baked beans, in tomato sauce
• 1/2 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 64 inches flour tortillas
• 1/2 cup part-skim mozzarella cheese, shredded (approx amount)
• 1/2 cup low-fat cheddar cheese, shredded (approx amount)
• 1/2 cup salsa (approx amount)
• 1/2 cup pepper, chopped (optional)
• 1/4 cup nonfat sour cream (optional)

1. In a food processor, process beans and seasonings until smooth.
2. Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
3. On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
4. Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
5. Place burritos in a nonstick frying pan or electric frying pan over medium heat.
6. Flip burritos often until golden brown.
7. OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
8. To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.

vegetarian baked beans, chili powder, oregano, cumin, flour tortillas, mozzarella cheese, lowfat cheddar cheese, salsa, pepper, nonfat sour cream

Taken from www.food.com/recipe/vegetarian-tex-mex-bean-burritos-111332 (may not work)