We tried the NYT recipe for refried beans again, but with the right ingredients: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share For the cheese, we used shredded Cacique Queso Quesadilla cheese. For the filling, we used homemade salsa and added a few dashes of Cholula sauce and juice from 1/3 lime. We found that our burritos browned more quickly than the recipe instructions. (Jan. 2022)
Note: Another time, we used homemade pico de gallo and added 1/8 tsp chipotle chili powder to supplement the 1/4 tsp smoked paprika. We also skipped using oil to brown the filled burritos; instead, we placed them seam-side down on a heated skillet, then flipped over once browned. (June 2024).
Cooking Adventures 