Fill a burrito with this classic Tex-Mex dip for a vegetarian-friently meal. If you’ve got any leftover filling, use it on salad or nachos.
- 2 cans spicy vegetarian refried beans (16 ounces each)
- 3/4 cup vegetable stock
- 2 teaspoons hot sauce, such as Frank’s Red Hot, to taste
- 2 teaspoons ground cumin
- 1 small red onion, finely chopped, divided
- 3 jalapeño chili peppers, seeded and finely chopped, divided
- Juice of 1 lemon
- 1 clove garlic, grated
- 2 ripe avocados, pitted and peeled
- 3 plum tomatoes, seeded and chopped
- 1/3 cup cilantro, finely chopped
- 4 large flour tortillas
- 3/4 pound pepper Jack cheese, shredded
- 1 heart of romaine lettuce, chopped
- 1 cup sour cream
- 1 cup pimento-stuffed green olives, chopped
- In a medium size saucepan, heat the beans with the stock, hot sauce and cumin over medium-low, stirring until warm, about 10 minutes.
- In a medium size bowl, combine half the onion and jalapeños with the lemon juice and garlic. Season with salt; let stand for 10 minutes. Mash in the avocados to make the guacamole.
- In a small bowl, toss the remaining onion and jalapeños with the tomatoes and cilantro to make the salsa; season with salt.
- Heat a large skillet over medium-high. Add one tortilla and cook until it starts to blister, about 1 minute per side. Repeat with the remaining tortillas. Place one tortilla on a work surface. Spread on a quarter of the cheese, some romaine, guacamole, salsa, sour cream and olives. Roll it up, burrito-style. Repeat with the remaining tortillas and fillings.
- Cut the burritos in half; divide among plates.