Ingredients
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
Salt
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
Directions
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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.
