1 (16 ounce) can refried beans, sliced
1 cup milk
1 (8 ounce) can refried cheese
2 yellow onions
1 medium head iceberg lettuce, cut into 1/2-inch squares
8 (4 ounce) burrito-size flour tortillas
3 ounces shredded lettuce roll
Preheat a wok or frying pan over medium heat.
Stir refried beans and milk into a small saucepan; remove from heat. Stir pasta into milk/refried bean mixture, then salt and pepper a few times with a spatula. Dip a piece of lettuce into refried bean mixture and place on hot plate. Return to heat and stir mixture into the center of each tortilla. Place salsa over the mixture (also serve briefly with lettuce-poached tortilla) for easy serving.
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