Burritos

This is a classic make-ahead recipe that is simple to make. It works perfectly with leftover meats, beans, or rice.  And, with all the variations that can be made with the ingredients, it is not so much of a recipe as it is a technique. The Burrito pictured above is made with chicken, pinto beans, rice, and cheese. But, the best part about these Burritos for me is that they are a 5 out of 5 in my family!

Burritos

1 lb. browned ground beef, or 2 cups cooked chicken, or 2 cups cooked rice

2 cups cooked beans (pinto, red, or black)

2 cups salsa (mild, medium, or hot)

4 oz. can green chilies

Taco Seasoning (1 envelope or homemade equivalent)

Cheese, optional

24 flour tortillas

Stir together meat, beans, salsa, chilies, and taco seasoning. Warm the tortillas slightly to make them more pliable for rolling. Fill with meat mixture and add cheese if desired. Roll up burrito style. Wrap individually in aluminum foil. Or, place on a baking sheet with the number of desired burritos, cover with foil. Bake at 350˚ for 30 minutes.  Leftovers can be frozen (prior to baking) for lunches or for additional meals.  Individually wrapped burritos can be heated in the microwave once the foil is removed.

Recipe Note: We have found that if we make these Burritos vegetarian style with rice, we prefer to use a spicier salsa. This boosts the flavor to compensate for the lack of meat.

This post has been linked to The Thrifty Home: Penny Pinching Party.