HERE'S ALL IT TAKES
1 (28 ounce) can of pinto beans in chili sauce (We use Ranch Style Beans)
10 flour tortillas
8 ounces grated mild or sharp cheddar cheese
sour cream for topping
HEAT OVEN TO 350ºF
When you open up the can of beans, drain off the top of the bean liquid into a 13-inch by 9-inch casserole pan. Pour the beans with the remaining liquid into a large bowl. Mash half the beans. Add in 1 1/2 cups grated cheese. Stir together.
Fill each tortilla with 1/2 cup of mashed beans. Tuck left and right side of the tortilla in and roll into a burrito. Place seam side down in casserole pan. After you have filled all the tortillas, you should still have plenty of mashed beans leftover. Use them to spread over the tops of the burritos. Cover all the burritos with the remaining grated cheese.
Cover with foil or turn a small cookie sheet upside down and place over the casserole pan. Cookie sheets work great as foil substitutes.
BAKE 25 TO 30 MINUTES. Allow to cool at least 5 minutes before serving. Top individual burritos with sour cream
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