Alfalfa Restaurant Sour Cream Bean Burritos

Step 1: Refried beans:

Step 2: Drain beans, reserving liquid, and set aside.

Step 3: In a medium saucepan

Step 4: Cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.

Step 5: Add chili powder, cumin, oregano, garlic and salt and pepper.

Step 6: Saute for 1 minute, stirring constantly to prevent the spices from burning.

Step 7: Add drained beans to the pot and cook on medium-low heat for about 1/2 hour.

Step 8: If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.

Step 9: Remove from heat and mash mixture with a potato masher or large fork.

Step 10: Taste for seasoning, and adjust if it needs more flavor.

Step 11: For the sauce:

Step 12: Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it.

Step 13: Heat mixture slowly on low heat, as this sauce has a tendency to spatter.

Step 14: Cover and cook until heated through, about 15 minutes.

Step 15: To assemble:

Step 16: Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.

Step 17: Meanwhile, heat a large skillet over low heat.

Step 18: Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt.

Step 19: Or heat each tortilla about 30 seconds in a microwave set on HIGH.

Step 20: Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.

Step 21: You may add chopped lettuce and tomatoes to the plate as well.