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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1 (15 ounce) can
8 (10 inch)
shredded Monterey Jack cheese
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.
I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though.
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! :)
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.
I've been making these basic burritos for a long time (except w/rice too), and they are always good! Also good w/cheddar, and sometimes I add 1/2 can of corn OR 1/2 can or white beans.
Very quick and tasty. My kids added a dab of sour cream.
This is a good bag lunch recipe... easy, healthy, tasty, filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full, so it only made 3 for me (!), and I also added fresh spinach leaves and cut back on the cheese, eating these cold for lunch. The quality of these would depend largely on the quality of your salsa, and you could also perk them up with your faves (extra veggies, lettuce, tomato, cilantro... I'll be trying some variations).
These were good! I made them exactly as directed, but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff, and just spicy enough (i used medium, chunky salsa). i added finely chopped onions, both to the bean mix as it cooked and to the final product. I recommend adding whatever veggies you have around too; I made them again last night and added some black-eyed peas and corn that I had leftover, and they were even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Brownbag Burritos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 301
** Calories from Fat: 42
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