WEEK 3- FOOD STORAGE PROJECT

MEAL: BEEN BURRITO ENCHILADAS
12 cans Refried Beans (16 oz.)
12 cans Red Enchilada Sauce (10 oz. )
12 flour tortillas:

• 3 cups unbleached flour (36 cups or 10 lbs.)
• 2 tsp baking powder (buy one canister)
• 1 tsp. salt (buy one container)
• 4-6 tbl. shortening buy one tub)

EXTRA SUPPLIES:
1 Gallon Water per person
1 tube of toothpaste per person

Directions for the tortillas:
MIX dry ingredients in large bowl. ADD shortening. ADD warm water a little at a time until dough is soft and not sticky. KNEAD dough for a few mins. PULL off pieces of dough to form 12 small balls. Let them rest for 10 MINS. DUST each ball with flour and roll them fairly thin. Lay tortilla on medium-hot skillet. It takes just a few SECONDS to cook. FLIP & cook on other side. They should have lots of nice brown speckles. YAY! You just made tortillas from scratch!

Directions for the meal:
PLACE refried beans inside tortillas and roll them up. LAYER in 9x13 pan. POUR sauce over top. ADD cheese if available. Bake at 350 until sauce is bubbly.

I know it sounds a little bland, but if you were in a real emergency situation, this would probably taste better than the monotony or rice & beans.
OK, THAT'S IT. LEAVE A COMMENT & BRAG A LITTLE WHEN YOU GET YOUR STUFF!