Grilled Burritos Recipe

How to make it

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• Brown beef or chicken (I also use freshly chopped onions and garlic when browning, but that is optional), drain.
• Add taco sauce, and 1st use salsa (if salsa is watery, you may wish to drain it a bit before adding, or boil out the water first), to meat mixture; heat through.
• To assemble, scoop about 3 tbs. of meat mixture, and 2 tbs. each of rice, beans and cheese onto each tortilla.
• I use a burrito folding guide found here: http://billgrady.com/wp/2002/11/14/how-to-wrap-a-burrito/ but I modify it by folding both ends. If you're not freezing, skip the next step.
• If you're freezing the burritos, mix together 2 tbs. cornstarch with 2 tsp. cold water. Using your finger, spread a thin layer along the final flap of the burrito. Allow to cool then wrap with wax paper, flash freeze, and store in a freezer bag. To use thaw, slightly reheat (I remove the wrapping, wrap each with cheese cloth and a damp paper towel, then reheat in the microwave - the cheesecloth helps the paper towel not to stick and the damp paper towel helps keep the tortillas from drying out) and continue these instructions.
• Heat oil in heavy skillet. Place the burritos in the pan and cook until golden brown on all sides.
• Top each with about 2 tbs. each of 2nd use salsa and sour cream.
• Optionally you can add both a health boost and stretch your food dollar, by also adding grilled vegetables or even substituting grilled vegetables for the beef or chicken.
• NOTE: My cook time is not really that accurate, since I make 24 at a time.