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Brown-Bag Burritos

Brown-Bag Burritos
"For a change from sandwiches, we like burritos-something many people don't consider in a brown-bag lunch," says Rhonda Cliett of Barton, Texas. "They're good cold or easy to heat if a microwave's available."
15-20 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 can (16 ounces) refried beans
  • 2/3 cup enchilada sauce
  • 1/4 cup water
  • 3 tablespoons finely chopped onion
  • 4-1/2 teaspoons chili powder
  • 1-1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 15 to 20 flour tortillas (8 inches)
  • 1-1/2 to 2-1/2 cups shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in the next eight ingredients. Bring to a boil. Reduce
  • heat; cover and simmer for 20 minutes.
  • In a microwave, heat tortillas in batches until warm, about 45
  • seconds. Spoon 3 to 4 tablespoons of beef mixture off center on each
  • tortilla. Sprinkle each with 2 to 3 tablespoons cheese and roll up.
  • Wrap burrito in paper towel, then in foil. Repeat with remaining
  • tortillas and filling. Refrigerate. Eat burritos cold, or remove
  • foil and heat paper towel-wrapped burrito in a microwave on high for
© Taste of Home 2013

2 of 2

Brown-Bag Burritos (continued)

Directions (continued)

  • 30-60 seconds. Yield: 15-20 servings.
Nutrition Facts: 1 serving (1 each) equals 204 calories, 7 g fat (3 g saturated fat), 22 mg cholesterol, 435 mg sodium, 24 g carbohydrate, 2 g fiber, 11 g protein.
© Taste of Home 2013