Ingredients

The following ingredients have 12 Servings
  • 1 lb ground beef
  • 1/2 onion (finely chopped)
  • 2 16-ounce cans pinto beans (rinsed and drained)
  • 8 oz jack cheese (shredded) ((2 cups))
  • 6 oz red enchilada sauce (plus more for topping (3/4 cup))
  • 12 burrito-size flour tortillas
  • toppings for burritos (: shredded lettuce, chopped tomatoes, salsa, guacamole, sour cream)

Instruction

  • In a skillet, cook the ground beef onion until the beef is no longer pink and the onions have started to turn clear.
  • Transfer the meat to a mixing bowl. Add the beans, and enchilada sauce, folding to combine. If you are making the burritos in advance, allow the mixture to cool to room temperature before proceeding.
  • Fold in the cheese.
  • To assemble the burritos, lay out the tortillas on a flat working surface. Divide the meat mixture among the tortillas, placing each portion in a line down the center of each tortilla. Roll up the tortilla over the filling, tucking in the sides as you go. Repeat with all of the tortillas and the filling.
  • To serve right away, place the burritos on a hot griddle to warm the filling and crisp the outsides. If you prefer, you can bake them in a 350° oven for about 25 minutes. If desired, top with additional enchilada sauce and cheese.
  • These burritos can be frozen for later use. Prior to baking, wrap each burrito in deli wrap and store in a gallon-size freezer bag. Reheat in the microwave or oven or on a hot griddle.