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Din: 5* Brown-Bag Burritos




Source of Recipe


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Din: 5* Brown-Bag Burritos

Adapted from: Taste of Home October/November 1993
11 reviews rate this recipe 5 Stars!
Prep: 30 min. + chilling
Yield: 15-20 servings.

"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." *Test Kitchen Approved

Ingredients:
• 1 pound ground beef
• 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
• 1/4 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:
1. 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.

2. 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.

3. 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 30-60 seconds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

1 serving (1 each) equals 204 calories, 7 g fat (3 g saturated fat), 22 mg cholesterol, 358 mg sodium, 24 g carbohydrate, 2 g fiber, 11 g protein.