Monday, March 22, 2010

Brown Bag Burritos

• 2 lb. ground beef
• 2 cans refried beans (I make my own)
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion (I use dried)
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese (cheddar, Mexican blend, whatever)
• 20 flour tortillas (burrito-size)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)

Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag.

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

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