1 (16 ounce) can refried beans
1 (1 ounce) square sliced flour tortillas
4 tomatoes
4 green onions, sliced
1 (8 ounce) can chopped black olives
2 green bell peppers, seeded and chopped
1/2 cup diced red bell pepper
1 (4 ounce) can artichoke hearts, drained
1 pinch ground cumin
1/2 cup chopped black olives
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
2 cups shredded lettuce
1 (4 ounce) can sliced tomatoes with green chile peppers
1 (18 ounce) can sliced black olives
Place refried beans into a blender or food processor with the following ingredients: milk, sour cream, sugar, eggs, flour and horseradish. Blend until smooth. Pour mixture into burrito bowl, cover burritos and refrigerate over night.
During breakfast, heat oil in large saucepan over medium-high heat. Saute tomatoes in oil in pan until translucent; pour over refried beans and chill for about 15 minutes.
Meanwhile, heat salsa in large skillet over medium heat. Add green peppers, olives and chili powder. Cook, stirring frequently, for 2 minutes, stirring constantly. Add tomatoes and cook for about 5 minutes more.