Title: Snacks-To-Go: Beef Burritos
Categories: Beef Appetizer
Yield: 10 Servings

10		6 or 7-inch tortillas, corn or flour style
2	c	Monterey Jack, shredded
REFRIED BEANS
2	tb	Olive oil
1		Onion, chopped
2		Garlic cloves, minced
2	ts	Dried coriander
19	oz	Canned red kidney beans
1/4	ts	Pepper
BEEF FILLING
2	ts	Olive oil
1		Onion, chopped
2		Garlic cloves, minced
1 1/2	ts	Chili powder
1/2	lb	Lean ground beef
1	tb	Tomato paste
1	ts	Dried oregano
1/4	ts	Salt
1/4	ts	Pepper

Refried Beans:

In large skillet, heat oil over medium heat; cook onion, garlic and coriander, stirring occasionally, for 3-5 minutes or until softened. Drain beans, reserving 2 tb liquid. Rinse beans; drain and add to skillet. Cook, stirring occasionally, for 5 minutes. Add reserved bean liquid and pepper; cook for 1 minute. Transfer to food processor; pure until smooth.

Beef Filling:

In large nonstick skillet, heat oil over medium heat; cook onion, garlic and chili powder, stirring occasionally, for 3-5 minutes or until softened. Add beef; cook for 5 minutes, breaking up with wooden spoon. Add tomato paste, oregano, salt and pepper; cook for 3 minutes or until slightly thickened and beef is no longer pink.

Evenly divide refried beans among tortillas, spreading evenly over each. Top evenly with beef mixture; sprinkle with cheese. Arrange on baking sheet; bake in 400F 200C oven for 5 minutes. Roll up jelly-roll style.

Variation: Substitute 1/2 lb diced smoked turkey for the beef filling.

Tip: Rolled-up burritos can be wrapped individually in plastic wrap and frozen for up to 1 week. to reheat, microwave frozen wrapped burritos at Medium-high for 2-1/2 minutes or bake frozen, unwrapped, in 400F 200C oven for 10 minutes.

If not eating "on the go" serve with salsa.

Per Serving: about 270 calories, 14 g protein, 15 g fat, 20 g carbohydrate high source fibre, good source calcium

Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go"

[-=PAM=-] PA_Meadows@msn.com

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