Bean Burritos with White Cream Sauce

Isn’t it funny how you can spend all day slaving in the kitchen over a dish and then it’s the simple dishes that require the least amount of time and the fewest ingredients that end up being the favorite. This is one of those. My six year old went back for thirds. I got this recipe from a good friend who is a mother of 7, so she definitely knows a thing or two about quick meals! But not only are these the most simple bean burritos I’ve ever made, but they’re also the most delicious. The white sauce makes it so creamy and adds just a bit of tang. Serve it with Rice Pilaf or Spanish Rice on the side and you’ve got yourself a down right good meal.

10 flour tortillas
2 cans refried beans
1 cup milk
2 Tbs flour
2 Tbs butter
1 tsp chicken bouillon
1 pint sour cream
1 can diced green chilies
2 cups shredded cheese

Preheat oven to 350. In a saucepan melt butter over med-high heat, whish in flour and cook for 1-2 minutes. Slowly whisk in milk and bouillon then continue stirring until thickened. Let cool slightly then mix in sour cream and green chilies. Assemble burritos by spooning on refried beans, white sauce and a sprinkle of cheese in each tortilla (reserve half of the sauce and cheese for the top) . Roll up and place in greased pan, then top with remaining sauce and cheese. Bake for 20-30 min. or until bubbly and lightly browned.

*the original recipe calls for cream of chicken soup mixed with the sour cream and green chilies, but I prefer substituting it with milk, flour and butter

*Source: Melissa Herrera

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