I was very excited to find Mission's White Corn Tortillas (which are gluten free) so I felt the need to make bean burritos. One of my favourite foods but something that can be a challenge being gluten intolerant!
The Mission tortillas are mini so the photo is of bthe non gluten free burritos.
Gluten free tortillas
Refried bean dip
1 can kidney beans, washed and rinsed
1 jar salsa
vegan cheese, grated
packet of taco seasoning
1 jar jalepanoes (optional)
vegan sour cream (for serving)
Taco sauce (for serving)
Guacamole (for serving)
Preheat oven to 180˚C.
In a saucepan boil kidney beans in water until bubbling up to the surface.
Remove, drain well and place back on the stove, mixing in remaining salsa and taco seasoning to taste.
In a tortilla place a few spoons on refried bean mixture, top with grated cheese and roll.
To roll a burrito place the mixture in the middle but leaving one end free of mixture to roll.
Start by rolling one side (parallel to mixture), then roll up the end that has not mixture, then continue to roll to the other side ending with the edge underneath to hold it on place.
Place burritos servings on an oven proof plate. Pour kidney bean mixture over the top and more cheese if desired.
Bake in oven for 15-20mins until starting to brown.
Serve with jalapenoes, taco sauce, guacamole, sour cream and anything you like.