Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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