Brown Bag Burritos

9/27/11-leave out more chili powder.  Maybe try 1 tsp?  Easy to grab and have snack/meal from freezer.  4.

Brown Bag Burritos

• 2 lb. ground beef
• 2 cans refried beans
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese
• 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. 

Roll up.  Wrap each burrito in a paper towel, then wrap in foil, and pack in a ziplock bag or the tortilla ziplock bag.

Refrigerate or freeze.  

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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