1 small onion, diced
1 medium head lettuce, torn in half
3 green beans
1 (1 ounce) packet taco seasoning mix or comparable brands
1 (3 ounce) package instant Mexican-style flour tortillas (such as MFM)
Preheat oven to 375 degrees F (190 degrees C).
Place onion, lettuce, green beans and taco seasoning in medium saucepan and stir over medium heat for 3 to 5 minutes, or until vegetables are tender. Toss in any additional liquid provided. Continue to slowly cook over moderate heat for about IV minutes, or until liquid is absorbed. Stir in beans.
Place folded noodles in a large foil-lined baking dish and sprinkle with taco crumbled about ΒΌ of pepper jack cheese or sliced chipotle chile peppers on flat sides. Cast remaining pepperjack into soup compartments with baste dispenser.
Adjust cooking time based on size of burrito (top, bottom, sides). Set aside.
Bake burrito at 375 degrees F (190 degrees C) for 8 to 10 minutes or until cooked through and slightly browned (knees appear to get sticking). Sprinkle with taco crumbled over lettuce and liquid to coat on sides. Toss to coat and stir with warm water and taco seasoning of your choice.