The Recipe Blog: Burrito-ized Mexi Rolls

From Heidi’s Brain! 🙂
This was inspired by J.’s creation… the Mexi-Rolls.1 lb hamburger, cooked and drained
Taco Seasoning to taste
1 pkg Spanish Rice cooked (I use the Lipton/Knorr packets -they’re around $1 or less), works best cold
1/2 can of refried beans (regular or black) -use as much or little as you like
grated cheese
Tortillas (I used Burrito Style)
green enchilada sauce (or whichever sauce you prefer)

Mix the hamburger and the beans together. Make sure your tortillas are warm enough to fold easily without tearing. Put a medium portion (depending on how full you like your burrito) of meat mixture then some grated cheese and about 3 tablespoons of the rice. Fold in 2 of the “sides” of the tortilla and fold in the other sides and fold it like a burrito.

Place crease down in 9×13 pan and cook in the oven at 350 degrees for about 20-30 minutes depending on how crunchy you like your burrito. Be sure to flip them over half way through so they get cooked evenly on both sides.

**If you like the enchilada sauce then pour it over just before the end so that it is warm then dish it up and serve it with some sour cream and your remaining rice.
**I filled my tortillas kind of generously so I ended up with 6 burritos and also had half of the rice left over as a side to the dish.
**Another option is to roll the tortillas like enchiladas and pour the sauce over it and cook it that way.
Lo-Fat/Lo-Cal Tip:
Replace the hamburger with ground turkey and exchange the beans for fat free refried beans. Or use whole wheat tortillas instead.

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