Bean and Cheese Burritos
These simple bean and cheese burritos go from breakfast to dinner easily, great options for add-ins, how to make and enjoy them all week. Fridge and freezer ready so you can enjoy food in minutes The portions given make 10 small burritos, multiply as needed..
Servings: 10 burritos
Ingredients
- 1-1 6 oz can
- 2 c shredded cheese
- 10 =8" flour tortillas
- 10 wax paper sheets
Options
- hot sauce
- scrambled eggs
- cooked shredded chicken
- cooked diced steak
- more options in the post
Instructions
- For easy wrapping of flour tortillas, they should be room temperature, if they are cold microwave them for 30 seconds so they are pliable, or they will crack/rip when rolled.
- If you prefer them toasted and will be microwaving toast eh tortillas first in a skillet. Otherwise, prep the burritos and crisp it in a skillet in a few drops of oil.
- Line the counter with 10 wax paper sheets.
- Place a burrito on each piece of wax paper.
- If you're eating the burritos immediately heat the beans, if you're prepping for later, there's no need to heat them. Scoop 3T of beans into each burrito (a 3-T cookie scoop works well)
- Add any hot sauce or salsa.
- Add cheese to the top of each burrito, and press down if the mixture is too high to widen it on the tortillas.
- Wrap the burritos by folding the sides to the top, then fold over the edge towards you pull the ingredients toward you with the tortilla, and roll until it's all tucked in nicely.
- Wrap in wax paper.
- Place in a plastic zipper bag, store in the fridge, or freezer, or eat immediately.