½ pound ground beef
1 onion, chopped
2 15-oz. cans kidney, pinto or red beans
1 T. chili powder or 1 package taco seasoning
8 large flour tortillas
Salsa of choice
Brown ground beef and onion in a frying pan. Drain fat. Mix in beans and seasoning. Put one-eighth of meat mixture in the center of the tortilla. Wrap burrito by folding opposite edges of the tortilla over the meat mixture, then folding tortilla edge closest to you over the meat mixture and rolling. Set burrito seam side down in baking dish. Heat burritos in a covered dish for 10 to 15 minutes at 350 degrees. Wrap in plastic wrap, then foil for an easy grab-and-go meal.
SIDE ITEM SUGGESTIONS: Whole-grain tortilla chips, corn and black bean salsa, fruit
RECIPE from NDSU Extension’s “A Pocket Guide to Meals in the Field”
