Brown Bag Burritos

• 2 lb. ground beef
• 2 cans refried beans (I just blended up some regular beans in the blender)
• 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 (I just did 2 cups -)
• 20 flour tortillas (burrito-size)
• (I also added some frozen corn, just because I like it!)

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.  (I like to use my cookie scoop for this.  Helps me keep everything uniform without any mess.)

Roll up.  Wrap each burrito in a paper towel, then wrap in foil.  

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!