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Beef and Bean Burritos
This burrito recipe can easily be doubled and frozen without garnishes. Just heat in the microwave and serve. I freeze the burritos on a cookie sheet then wrap them in foil and store in food storage bags.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 minutes
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried whole oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) enchilada sauce, divided
- 6 flour tortillas, 8-inch size
- shredded lettuce
- Optional garnishes: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced ripe olives, shredded cheese
In a large skillet cook ground beef, onion, and garlic until ground beef is no longer pink, stirring to break up meat. Drain well.
Add chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes. Add refried beans and 1/2 cup of the enchilada sauce. Cook until heated through; keep warm.
Wrap tortillas in foil; bake at 350° for 10 minutes, or until thoroughly heated. Spoon about 1/2 cup ground beef mixture on each warm tortilla. Roll tightly and place seam-side down on a shredded lettuce-lined serving platter. When all burritos are made, spoon remaining enchilada sauce over the burritos. Garnish with your choice of toppings.
Calories per serving: 293
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