How can something so simple be so good? There was a little protesting from my kids when I announced we were having Mini Burritos instead of tacos for Taco Tuesday this week.
But after one bite they were hooked and ate a whopping 22 mini burritos.
There are so many things I love about these:
1) They’re mini. The cuteness factor is there.
2) They freeze well.
3) They can be made ahead of time so you aren’t prepping in the kitchen instead of hanging out with your peeps.
Start off with some seasoned taco meat and stir in some refried beans, salsa, and shredded cheese. 
I tried several versions of mini burritos and I know some people use an eggroll wrapper for the tortilla part of it but I wanted to stay true to the burrito by using a regular tortilla.
A pizza slicer quickly cuts each tortilla into 4 wedges.
I’ve found that placing your meat mixture at the wide end of the tortilla and rolling towards the small end works best.
If you do it right you have a cute little burrito butt when you’re finished. Place them in a baking dish and bake them until warm.
