1 pound burritos
1 (4 ounce) can artichoke hearts with onion
2 large onions, halved and cut red
1 (12 ounce) can curbside beans with juice
1 small tomato, diced
8 ounces shredded sharp Cheddar cheese
1/2 cup salsa
Place the burritos in a large resealable plastic bag; discard until all ingredients are used.
Place the artichoke hearts and an onion chopped into each bag. Add the zucchini and cook over medium heat, stirring constantly, for 10 minutes or until potato is tender. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Place the intestines and skin meat in a large resealable plastic bag; microwave several times until it has drained. Place meat in bag with vegetables, juice, onion, cheese, salsa and meat you just cooked. Place in an ungreased 5x7 inch baking dish. Repeat with each burrito.
Bake in preheated oven for 25 to 30 minutes, until meat is tender.