Make Ahead Bean Burritos (adapted from taste of home cards, Jennifer Shafer)
1 batch 2 batches 4 batches
1 jar (16 oz) salsa 2 jars salsa 4 jars salsa
2.5 cans (16 oz each) refried beans 5 cans refried beans 7.5 cans refried beans
1 can (4 oz) chopped green chilis, drain 2 cans green chilis 4 cans green chilis
1 envelop burrito seasoning 2 envelopes burrito seasoning 4 envelopes burrito seasoning
½ cup water 1 cup water 1.5 cup water
16 flour tortillas (8 inches), warmed 32 flour tortillas 64 flour tortillas
16 oz Monterey jack cheese 32 oz cheese 64 oz cheese
Optional: 3 cups shredded chicken or beef. If using, these, then reduce cans of beans to 1, 2, 4 depending on batch.
In large skillet, combine salsa, beans, chilis, seasoning, and water (and meat if using). Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until heated through.
Spoon about 1/3 cup of mix off center in each tortilla. Top with some cheese, then roll into burrito shape. Wrap individually in foil. Freeze.
To use: Place foil packets on baking sheet. Bake at 350 for 50 minutes. If thawed, bake for 25-30 minutes. Can also be heated through in microwave (take off the tin foil) and extra cheese added on top.