Keeping my freezer stocked with quick fixin’s for lunch or an emergency “what are we going to eat” supper definitely works for me, and this is one of my favorite recipes to use for just that purpose. It’s versatile… add and subtract ingredients and spices to your tastes.
The name Brown Bag Burritos comes from the days when everyone actually carried a brown bag for their lunch. The original recipe (posted by my mother in our hometown church cookbook) says that these are tasty cold and perfect for a brown bag lunch. Um… okay…
Brown Bag Burritos
- 2 lb. ground beef
- 2 cans refried beans (I make my own)
- 1 1/3 c. enchilada sauce
- 1/2 c. water
- 1/3 c. minced onion (I use dried)
- 1 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 1 tsp. salt
- 1 tsp. dried oregano
- 3 c. shredded cheese (cheddar, Mexican blend, whatever)
- 20 flour tortillas (burrito-size)
Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)
Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)
Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…
When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!