Quick Brownbag Burritos

Quick Brownbag Burritos

107 Reviews 2 Pics
  • Prep

    2 m
  • Cook

    10 m
  • Ready In

    12 m
Lori Brodhurst
Recipe by  Lori Brodhurst

“These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!”

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Ingredients

Adjust Servings

Original recipe yields 8 small burritos

Directions

  1. Rinse beans in cold water, drain well.
  2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
  3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

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Reviews (107)

Rate This Recipe
BCMILLER
75

BCMILLER

I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all.

Robbin
38

Robbin

This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thanks! :)

Jennecy
25

Jennecy

We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately a good break from meat now and then.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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