¼ cup Organic Red Palm Oil
1 can refried beans
½ pound cheddar cheese, grated
6 large corn tortillas

½ cup of fresh salsa
½ cup sour cream
½ cup chopped cilantro

Sauté the tortillas in the red palm oil in a small skillet until soft. Do not overcook. In a small pan, heat the beans. Remove the tortillas from the oil and drain. Fill each tortilla with beans and cheese, and roll up. Place the tortillas back in the sauté pan until the cheese melts. Remove the burrito and top with sour cream and salsa. Garnish with cilantro.

Serves 4