Ingredients

• 2 tbsp Butter
• 1 tsp Garlic, minced
• 1/2 c THRIVE Sausage Crumbles - Freeze Dried
• 1/2 c THRIVE Small Diced Beef- Freeze Dried
• 2-1/2 c water
• 1/4 c Instant Pinto Beans
• 2 tbsp THRIVE Chopped Onions - Freeze Dried
• 2 tbsp Mixed Bell Peppers
• 1/4 c THRIVE Potato Chunks
• 1/4 c THRIVE Sweet Corn - Freeze Dried
• 1/4 c THRIVE Green Chili Peppers - Freeze Dried
• 1/4 c THRIVE Instant White Rice
• 1/2 tsp Cumin
• 1/4 tsp Chipotle powder
• 1/2 tsp THRIVE Chefs Choice
• 1/4 tsp Chili powder
• 2 tbsp Cilantro
• 1 tbsp THRIVE Beef Bouillon
• 1/4 c THRIVE Tomato Dices - Freeze Dried
• 2 c THRIVE Shredded Colby Jack Cheese - Freeze Dried (rehydrated)
• 4 large Flour tortillas

Directions

1. Reconstitute cheese (preferably night before).
2. Sweat butter and garlic together in a medium sized pot.
3. Add sausage and roast beef and lightly caramelize and toast.
4. Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes.
5. Add tomatoes and cook until liquid is mostly gone.
6. Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (see recipe online) into the filling mixture.
7. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly.
8. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.