Pre-Practice Bean and Cheese Burrito Plates

Ingredients

Plan pre-practice bean and cheese burrito plates around serves 4 and about 15 minutes.

• 4 large flour tortillas (10-inch)
• 1 can (16 oz) refried beans
• 1 1/2 cups shredded cheddar or Mexican-blend cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 cup salsa
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives (optional)

How to Make It

For pre-practice bean and cheese burrito plates, cook the base first and keep the final texture until serving.

• Warm the refried beans in a saucepan over medium heat with the cumin and garlic powder, stirring, for 4 minutes.
• Warm the tortillas in a dry pan or microwave for 20 seconds so they fold without cracking.
• Spread about 1/3 cup beans down the center of each tortilla and top with cheese.
• Fold in the sides and roll each tortilla up into a burrito.
• Set the burritos on plates and lay out the salsa, sour cream, tomatoes, and olives as a topping bar.

Timing Before Practice

Warm beans and a quick roll mean plates are ready about 12 minutes after you start.

• T-minus 15: warm the beans and the tortillas
• T-minus 8: roll the burritos and set out the salsa bar
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

Rolled burritos hold well, so make a batch and wrap extras for later.

• Roll burritos ahead and wrap each in foil for the fridge
• Reheat a foil-wrapped burrito in the oven or unwrapped in the microwave
• Freeze extras and microwave one straight from frozen for a fast meal
• Serve with: sliced avocado, carrot sticks

Parent Tip

Spread the beans in a line rather than a blob so the burrito rolls tight and holds its shape.