Bean + Meat Burritos


I made these burritos a few nights ago and they were a HIT at our house!
Super easy… you could definitely make them the night before if you needed to.
Or double the recipe and freeze one batch for a later meal.
I also shared a few thrifty tips throughout the recipe (cutting your meat in half is one!).

Bean and Meat Burritos
1/2 pound Ground Turkey (cooked) or Beef if you prefer
2 cans Refried Beans
Shredded Mexican Cheese
Old El Paso Mild Enchilda Sauce
*here’s a picture of the sauce can*
1. Brown your meat.  I season mine with salt and pepper.
Once the meat is browned I split the meat in half.
I put half a pound in a ziploc bag and threw it in my freezer for spaghetti sauce next week.
With the remaining meat I gave it a generous sprinkle of ground cumin.
2. Add both cans of refried beans to the meat.
Stir it all together.
3. In a 9×9 pan pour half of your enchilada sauce.
Grab a tortilla, fill it with your bean+meat mixture and then throw in a handful of cheese.
Roll it up and place it in your 9×9 pan on top of the sauce.
Continue doing so until your pan is full.
When I had filled my pan I still had some filling left over.
I continued to roll up tortillas with the filling and cheese.
I then put them in a ziploc bag and put them in the freezer.
I thought they would be perfect to pull out for a quick lunch or snack!
4. Pour the rest of your sauce over your burritos.
Add as much cheese as you like to the top.
Cover your pan with tin foil.
Bake at 350 for around 20-25 minutes.
Or until your cheese is melted and the burritos warmed up.
5.  I served our burritos with sour cream and our favorite salsa and chips!
I’m not a big fan of leftovers but I ate these for lunch the following two days.
That says alot about how good they are;)

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