Big, fat, bursting-at-the-seams burrito --and this is just half of it.

Ever notice how you can eat more Tex-Mex food than seems like it ought to be possible? Sometimes it dawns on you that you went through three refills of the tortilla chip basket at El Lardo’s before the entrees even arrived. And, not that it counts as real food, but how many –and be honest– Taco Bell Value Menu items can you eat before you actually feel full?

And correct me if I’m wrong, but it’s twice that when no one’s watching, right?

The reason those foods leave you so unsatisfied is because they lack substance. The two tablespoons of tasteless filling in a take-out taco that’s plumped up with watery iceberg lettuce is no value; I don’t care which part of the menu it’s on.

One of the genius things about a real, homemade burrito is the fact that it’s ultra-quick food, and if it’s done right, it’s mucho filling. Just one of these hefty babies, and I guarantee you’ll be satisfied.

A full half cup of slow cooked black beans packs a wallop of fiber: 7 1/2 grams, which is as much as two apples. (Which would you rather eat?)

Grilling these overstuffed burritos on a griddle with non-stick spray makes them crunchy on the outside and lets the cheese melt into a gooey perfection. It’s like a cross between a burrito and a quesadilla. A burritodilla, if you will. Or maybe a quesadita?

I can’t think of a better use for your leftover slow-cooked refried beans, other than eating a just-cooked bowl on their own, of course.

Eat two. I dare you.

Grilled Overstuffed Black Bean Burrito Recipe

Ingredients:

6 large-sized tortillas (10″)
3 cups slow-cooked refried black beans, hot from the slow cooker or reheated
1 1/2cups shredded cheese (I used a 2% milk Mexican blend)
1/4 cup raw red onion, minced very fine
1 small bunch cilantro, chopped

Directions: Place 1/2 cup of refried black beans just below the middle of each tortilla. Top with cheese, onions, and cilantro. Fold in sides and then roll up tortillas, tucking in the ingredients tightly as you go. Coat a griddle or large skillet with non-stick spray and cook each burrito a few minutes on each side until golden brown, pressing down slightly with a spatula. Serves 6.

If you don’t have a griddle large enough to cook all or several of your burritos at once, wrap the cooked ones in foil to keep them warm while you cook the others. Serve with all the usual suspects: sour cream or thick Greek yogurt, sliced avocado, salsa, hot peppers. These also reheat like a dream in the microwave.

For whom does the Taco Bell toll? Not me.