Freezer-Friendly Brown Bag Burritos
Makes 20 burritos
- 2 pounds
ground beef
- 2 cans
refried beans (you can make
your own refried beans)
- 2 cans
enchilada sauce (you can make
your own enchilada sauce)
- 1/2 cup water
- 1/3 cup diced
onion (you can also use dried or minced onion)
- 1 taco
seasoning packet (Amy’s
recipe calls for 1 Tablespoon chili powder, 1 Tablespoon garlic
powder, and 1 teaspoon salt. I used the taco seasoning packet instead
because that’s what I already had on hand and I didn’t have any chili
powder on hand.)
- 1 teaspoon
dried oregano
- 3 cups
shredded cheddar cheese
- 20
burrito-sized flour tortillas (you can make
your own tortillas)
Brown ground beef with onions. Drain
and add all remaining ingredients except tortillas (and cheese, if you want to
sprinkle the cheese on instead).
Bring mixture to a boil. Reduce
heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture
onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the
mixture when you simmered it). Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel
and then in a foil square. (I skip the paper towel part since we don’t buy
paper towels.) Put burritos in two airtight ziptop freezer bags and store
in the freezer for 2-3 months.
To serve: Pull out desired number of
burritos. Remove foil (you can save the foil and reuse it the next time you
make brown bag burritos!) and heat a single burrito in the microwave for about
a minute or leave the foil on and heat one or more burritos in a preheated
350-degree oven for 30 minutes or until heated through.
These can be eaten plain or served
with lettuce, cheese, salsa, and/or sour cream.