You know when you want an easy recipe that will feed the whole family, freeze easily and can be heated in a flash? This is that recipe. And it tastes very good too!

Burritos, August 2010

If I hadn’t first eaten one of these burritos at a friend’s house, I doubt I would have ever tried this recipe. However, just one bite, and I was hooked. I pleaded for the recipe so I could try it for myself at home and see if David liked it.

When I made my first batch, I had grand visions of using the extras to stock up the freezer’s supply of emergency meals. But the burritos didn’t last that long. David loved them. The kids loved them. Even the baby loves them.

The original recipe is here, and this is what I’ve done to modify it for Australian shopping.

Ingredients

  • 1 kg minced meat (leave out for vegetarian versions)
  • 2 tins refried beans
  • 1 jar enchilada sauce (375g is what was available where I shopped)
  • 1/2 c. water
  • 1 small chopped onion
  • 3 minced garlic cloves
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp dried oregano
  • 500 g grated cheese (whatever kind/brand, low-fat or not)
  • (optional) one finely-chopped head of broccoli for extra vegie goodness
  • 20 tortillas (if you want to make your own and have the time, there’s a terrific recipe on page 135 in this PDF cookbook)

Directions

If you’re not vegetarian, brown the meat in a frying pan. Drain the fat.

Add the remaining ingredients and simmer for about half an hour — until your cheese is melted through and the vegies are soft. (This is my kind of cooking! I love just throwing everything into a pot and pulling out a delicious meal!)

Burritos, August 2010
The burrito bean and meat mix, all cooked up and then cooled down — ready to scoop onto the tortillas.

Burritos, August 2010
Scoop some of the mixture onto the middle of a tortilla — not too much, now.

Burritos, August 2010
Start folding the tortilla over the short ends of the meat/bean mix first.

Burritos, August 2010
Wrap your burrito in a paper towel before sealing it in foil.

If you want to freeze these, seal the foil packets in a zip-locked bag so they’re airtight. When you bring them out to eat, you can either re-heat them in the oven or remove the foil and re-heat them in the microwave (with the paper-towel still wrapped around them). To go from fully frozen to edible, microwave one packet for one minute.

To serve, open them up part-ways and add the usual toppings — cucumber, tomato, lettuce, cheese, sour cream, etc. I find that the kids enjoy eating them as-is, which makes these even easier!

Now it’s your turn. What’s your favourite family-friendly, easy recipe?