Brown-Bag Burritos
Submitted by hank
Make-ahead beef and bean burritos with enchilada sauce and melty cheddar, wrapped in foil for grab-and-go lunches. Eat them cold or microwave in a minute. Meal prep for the whole week.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
60 minThese are the burritos you batch-cook on Sunday night so Monday-through-Friday lunch basically handles itself.
Lean ground beef simmers with refried beans, enchilada sauce, chili powder, and oregano until thick and scoopable.
Roll it all up in flour tortillas with a generous handful of shredded cheddar, wrap each one in a paper towel and foil, and stash them in the fridge.
Grab one on the way out the door and eat it cold (surprisingly good) or nuke it for a minute at work.
Kitchen Tips
- Let the filling cool slightly before rolling so the tortillas don’t get soggy.
- Wrap in a paper towel first, then foil. The paper towel absorbs steam when you microwave, keeping the tortilla from turning rubbery.
- These freeze well for up to a month. Thaw overnight in the fridge or microwave from frozen for about 2 to 3 minutes.
Ingredients
Directions
In a large skillet, brown ground beef; drain.
Add next eight ingredients; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Heat 3 to 4 tortillas in a microwave until warm, about 45 seconds.
Spoon 3 to 4 tablespoons of beef mixture down side of each tortilla.
Top with 2 to 3 tablespoons cheese.
Roll up .
Wrap each burrito in paper towel, then in foil.
Repeat with remaining ingredients.
Refrigerate.
Eat burritos cold, or remove foil and heat paper towel-wrapped burrito in a microwave on high for about 1 minute.
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