Phew. That's a mouthful. And so is this, literally. Or several mouthfuls depending on how much (or little) willpower you have, which, once you smell and/or taste this culinary masterpiece of my own devising, will be nigh but completely out the window. I know, good use of "nigh," right? Yeah. I know.
Anyway, this is a pretty simple recipe, and I'm going to skip lots of steps, because, as will no doubt be evidenced by this recipe, and my life in general, I myself am, regrettably, extremely, unthinkably lazy. That's a lot of commas. Yeah. I know.
So here's a synopsis: This is a burrito that uses a modified version of Betty Crocker's Cheesy Chicken Enchilada flavored Chicken Helper as filling. Here's what you'll need.
1.) Betty Crocker's Cheesy Chicken Enchilada flavored Chicken Helper, prepared according to the directions on the box ( a monkey could do this).
2.) One can of refried Beans
3.) One or more 12" Soft flour tortillas, (pronounced tor-TIL-as)
4.) One Tomato
5.) Sour Cream
Alot of the actual proportions are left to your discretion, but here's the basic idea:
Step 1: Prepare Betty Crocker's Cheesy Chicken Enchilada flavored Chicken Helper according to the directions on the box ( a retarded monkey could do this. with one arm. good luck, Ryan).

Step 2: Prepare one can of refried beans. I used the microwave, on high for three minutes, covered. This worked perfectly, but only if your into things like simplicity and convenience.

Don't they look tasty? Very appetizing.
Step 3: Transfer the prepared Betty Crocker's Cheesy Chicken Enchilada flavored Chicken Helper into a stainless steel bowl. This makes it look like you're on a cooking show, which I find gives some type of meaning to my ridiculous cooking escapades. My cookscapades. I know.

Step 4: Fold the heated refried beans into the prepared Betty Crocker's Cheesy Chicken Enchilada flavored Chicken Helper. Mix well.
Step 5: Transfer a small portion, I recommend roughly one cup of the filling to the center of a flour tortilla.
Step 6: Add toppings. I recommend tomato and shredded mexican style cheeses, but you can add whatever you want. If you add lettuce, I won't eat it. Yes I will, but I'll just complain about the lettuce.


Step 7: Fold the tortilla in the traditional mexican way, or in
this alternate way, that I like. Fold the top of the burrito down to form an enclosed shell.
Step 8: Grill the burrito lightly on both sides on a non-stick skillet greased with cooking spray.


Step 9: Serve to self with sour cream. Gorge grotesquely in an uncontrollable and pathetic way, alone, in the dark. Silently hate self for lack of control.

That's it! This recipe is sure to please all lovers of mexican food, and is (can be) WAY better then the gilled stuffed burrito from Taco Bell.
Oh, and for you health conscious few out there, you'll be glad to know that I found this curious little morsel quite by accident on the front label of the tortilla shells I used:

See? No lard!! Isn't that AWESOME!? I was so worried about the lard content of my tortillas. I thought it was just an evil I would have to deal with to enjoy my creation. Not so! Now I can enjoy lard-free tortillas in good conscience whenever I please. And so can you! Lets all rejoice in a song of lard emancipation. Or maybe just eat your burrito.