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Brown Bag Burritos Recipe

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This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos.—Mindy Culver, Post Falls, Idaho

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Brown Bag Burritos Recipe

Prep: 35 min. + freezing Cook: 5 min./batch

Yield: 16 Servings

35 5 40

Ingredients

2 pounds ground beef
2 cans (16 ounces each) refried beans
3 cups (12 ounces) shredded Mexican cheese blend or cheddar cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
16 flour tortillas (10 inches), warmed
Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months.
To use frozen burritos: Unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of your choice. Yield: 16 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 burrito (calculated without toppings) equals 462 calories, 18 g fat (8 g saturated fat), 58 mg cholesterol, 867 mg sodium, 43 g carbohydrate, 10 g fiber, 24 g protein.

Originally published as Brown Bag Burritos in Taste of Home October 2011, p61

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