Monday, March 22, 2010
Brown Bag Burritos
• 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)
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!