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Beef and Bean Burritos

This burrito recipe can be made in advance without garnishes and frozen, then heated in the microwave to 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

Instructions:

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.

Burrito recipe makes 6 servings.