2 (5 ounce) cans refried beans
1 medium onion, diced
1 (3 ounce) can whole tomato, diced
2 1/4 cups (8.5 ounce) container sour cream
1/2 cup banana salsa
1 large leaf lettuce, shredded
1 cup sliced fresh mushrooms
1 cup reduction fat sour cream cheese
2 tablespoons rice granules
Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, stirring occasionally. Stir in refried beans. Cook 1 minute, stirring frequently. Remove from heat. Add tomatoes and sour cream. Mix lightly.
Pour in salsa, then mix with the beans, using tongs to remove all the beans. Pour over burritos. Top with lettuce, mushrooms, and sour cream. By the time you reach about halfway , lightly spoon cereal dough over one part of the burrito. Spread remaining 1/2 cup of broth over burrito. Heat brown sugar evenly on the bottom of container.
Refrigerate 6 hours before serving.