I made these for dinner tonight. I stumbled across Amy’s blog via another blog a few days ago and as soon as I saw this recipe I knew I wanted to try it. The great thing about it is that you can alter it however you’d like!
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. Add remaining ingredient (except tortillas). Cook until heated through. Fill tortillas, roll up, wrap in a paper towel and a square of foil. Store burritos in the freezer. Then, just pull out a burrito when you need a quick lunch, take off the foil, and microwave. TOO EASY!
I did a few things differently and they still turned out great. I added a green bell pepper to the meat mixture and used only a pound of meat. I also used mozzarella (yes, mozzarella) cheese because that’s what we had. I made ten burritos (that’s all the tortillas I had) and prepared them for the freezer. Turns out I bought extra-large burrito tortillas, so I didn’t get as many as the original recipe yielded. The remaining filling was scooped into corn tortillas for a quick dinner for Craig and I. Yummy!