Bean and Cheese Burrito in Corn Tortilla
The very first thing we ended up feeding our son after his diagnosis of celiac disease was what he referred to as “taco beans.” He could barely talk, was 22 months old, and all he wanted was melted refried beans and cheese. He hadn’t eaten anything he could hold down in over five months so we were happy to oblige. At least there was protein and carbs that would help him heal and the brand of refried beans we use was gluten free (Old El Paso).
It has since then, become one of his favorite comfort foods. I like to put them in his lunch to give him a good protein boost mid-day. The trick is getting the corn tortillas to not break apart by the time he gets to heat them up. I have found that fresh (new package) of corn tortillas works best. Also, I usually put a damp napkin in with them in his lunch box to help keep it moist during re-heating. He actually couldn’t seem to care less if they break apart, but it’s nice if they can stay together!
This recipe serves two and takes less than 15 minutes to prepare and make.
- 2-4 white corn tortillas (Mission brand has “gluten free” on the package)
- 1/2 can of refried beans (Old El Paso’s site says they’re gf)
- 1/4 shredded cheddar cheese
- Heat the tortillas in the microwave for about 30 seconds so they’re soft and easy to roll. Tip: Add a wet napkin in the microwave along side them for additional moisture.
- Heat the beans and cheese together for approximately 1-2 minutes until hot and melted. Stir after each minute.
- Places approximately 2 Tbsp on bean mixture in each tortilla and roll. If the tortillas are fresh, they will not break apart. No promises if they’re placed in a lunch box!