2cupsshredded mozzarella cheese, or your favorite kind, divided
5large (burrito size) flour tortillas
Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage
sour cream, guacamole, pico de gallo or salsa
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
Bake for 20 minutes, or until warmed through.
Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
Make Ahead Instructions: The burritos can be filled, rolled tightly and stored in the fridge 2-5 days in advance, depending on the freshness of the ingredients used.Freezing Instructions: Fill and roll burritos tightly, then place in a freezer safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed, smothering in enchilada sauce and cheese during the last part of baking.