Chilean Cheese Burrito
Easy Chilean cheese burritos are perfect for those nights when dinner needs to be on the table fast. They can be enjoyed right when they’re made or individually frozen for quick and easy meals.
package (16 ounces) JOHNSONVILLE® Original Taco Ground Pork Sausage
red bell pepper, chopped
can (19 ounces) enchilada sauce, divided
can (15.4 ounces) refried beans
burrito-size flour tortillas (10-inches)
package (8 ounces) shredded Cheddar cheese, divided
cup chopped fresh cilantro
In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Add red pepper and half of the can of enchilada sauce; stir to combine and keep warm.
On a work surface, lay out tortilla shells. Spread about ¼ cup refried beans down the center of each tortilla, top each with the sausage mixture and ¼ cup cheese.
Fold in the tortilla sides; roll up to enclose the filling.
Spray a 9x13-inch baking pan with cooking spray. Arrange burritos, seam-side down, in pan. Pour the remaining enchilada sauce over burritos and sprinkle with the remaining cheese.
Broil until cheese is bubbly; 5-7 minutes.
Remove from oven and sprinkle with cilantro.