Chili Burritos

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Faster to make than driving through a fast-food take-out line, these burritos are unbelievably delicious, and cleanup is a snap.

Ingredients

Steps

1. Preheat the oven to 300°F. Wrap the tortillas in aluminum foil and heat in the oven for 10 minutes. Reheat the chili.
2. Place a tortilla on each of 4 warmed plates. Portion one fourth of the chili onto one side of each tortilla. Scatter the chopped white part of the green onions, the cheese, and cilantro over the chili, and fold each tortilla over to cover the chili mixture. Top with a little sour cream and garnish with the sliced green onion tops. Serve with salsa on the side.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.