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Sewing day! A High School student wanted to finish some gifts so we had some sewing time together. Burritos were the perfect meal to take out of the freezer, thaw and bake for a quick bite in between stitches. What a great meal for those busy nights.


This Burrito was baked in foil. They can be more crispy if baked without foil on a greased baking pan.

Hearty Burritos

Spring Greens Salad

Black Olives

Milk or V-8 Fruit and Vegetable Drinks


Hearty Burritos (1 9×13 or 2 8×8 pans)

2 C cooked ground meat (turkey or beef, or shredded chicken)

1 C cooked brown rice

10 flour tortillas

1 ½ C rotel tomatoes, undrained

½  C onion, diced

1 C red pepper, diced

2 Cloves garlic, minced

1 t cumin

1 t Mexican oregano

1 t chili powder

¼ t salt

½ C cilantro, cut.

1 C pinto beans, drained

2.5 C cheddar cheese, shredded

Cook tomatoes, onion, red pepper, garlic and spices until liquid is gone. Spoon the amount of sauce, the beans and rice into the individuals meat and stir.

Place about 3 T cheese and ¾ C meat mixture into each tortilla.

Fold ends and sides over filling.

Wrap burritos individually in foil and place in pan or place seam side down in pan.



Thaw and bake at 425 for 15 minutes.  Or Grill burrito in foil over low heat until warmed, about 15-20 minutes. Serve with sour cream, guacamole, salsa, chopped tomatoes, or fresh cilantro.