We loosely followed this recipe: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share Based on our pantry, we used ¼ of a jalapeño (minced), a few dashes cholula sauce, and ½ tsp of kosher salt in lieu of bell pepper and salsa. Instead of cheddar cheese, we used shredded queso asadero, a Mexican melting cheese. We used the refried beans and cheese as filling for small white corn tortillas. (Jan. 2022)
Cooking Adventures 