MAKE-AHEAD BEEF AND BEAN BURRITOS
These easy, homemade burritos are freezer-friendly and can be reheated in the microwave. Just a little bit of prep work yields a batch of the best grab-and-go burritos you'll ever have!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Heat beans as directed on can. In small bowl, add hot rice, lime juice and cilantro. Stir to combine.
- Heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup beef mixture and 2 tablespoons rice mixture evenly down center of each. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
- To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 0 g, TransFat 1 1/2 g
MAKE-AHEAD BURRITOS
We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. -Jennifer Shafer, Durham, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
HEALTHY GROUND TUKEY AND BEAN MAKE AHEAD BURRITOS
This recipe for burritos is healthy because it uses lean ground turkey, whole wheat tortillas, brown rice, and reduced fat cheese. You only need 1/2 lb of beans to make this, but I always save myself some time and cook an entire 1lb, and freeze half. Next time I make burritos, I won't have to cook the dry beans first! VEGETARIAN OPTION: omit the ground turkey and use an entire lb of dry beans to make your burritos.
Provided by quainthomesteader
Categories Lunch/Snacks
Time P1DT1h
Yield 16 burrittos, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
- Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
- When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
- In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
- Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
- To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.
MAKE-AHEAD BURRITOS
A delicious lunch wrap. Make, freeze, and reheat.
Provided by domino
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
- Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
- Divide the bean-rice mixture evenly among the tortillas and roll up.
- Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 78.7 g, Cholesterol 6.5 mg, Fat 8.6 g, Fiber 12.4 g, Protein 19.3 g, SaturatedFat 2.8 g, Sodium 1744.5 mg, Sugar 4.2 g
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- Preheat oven to 350 degrees F. Stack tortillas; wrap in foil. Heat in the oven for 10 minutes to soften.
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