Brown Bag Burritos

Better than anything you’ll find in the freezer isle or fast food line, twice as healthy, and almost as quick, this burrito is the bomb.

A Meal Prepper’s Dream.

These store perfectly in the freezer and only get better with time. Problem is, they don’t stand a chance of being around long before getting devoured. They’re capable of standing on their own straight from the wrapper, or being doctored up and served as a fancier “wet burrito” smothered in extra salsa and sour cream. Whichever way you go with it, you won’t be disappointed.

Quality grinds in seconds of time…I think yes!

Recipe

1 lb ground beef, 97% lean
1 14 oz can refried pinto beans
⅔ C. enchilada sauce
¼ C. water 
3 T. onion, finely chopped
4 ½ tsp. chili powder
1 ½ tsp. garlic powder 
¾ tsp. salt
½ tsp. oregano
8 whole wheat flour tortillas 
2 C. cheddar cheese, shredded

To Make

Making these burritos is easier than falling off a log. Begin cooking ground beef with onions, add in spices, enchilada sauce, beans, and water. Simmer for 15-20 min so flavors can meld. Meanwhile, heat tortillas and grate cheese. If eating immediately consider topping with: salsa, sour cream, lime juice, cilantro...etc.

To Meal Prep

Make the meat/bean mixture and grate cheese ahead of time. Store separately in pyrex containers in the fridge for 4 -5 days. Anytime you need a burrito, just heat a some tortilla, warm up the bean mixture, sprinkle some cheese and walla! A meal in minutes.

To freeze, just spoon some bean mixture with grated cheese in a tortilla and wrap it like a burrito. Then individually wrap each burrito in a paper towel with foil on the outside. Remove the foil and reheat in the microwave for 3 minutes.

Pair With

Carrot sticks, chips & guac, fruit, and of course all the toppings…avocado, lime, cilantro, greek yogurt, salsa, hot sauce, or if you’re a Johnson . . . ketchup.