Burritos! I used to buy burritos from the freezer section in the grocery store, but one day I looked at the nutrition facts and the insane amount of sodium in them made it seem a crime to even think about buying one. To make it worse, when you look at the healthier versions of burritos in the aisle, they run around $3-4 each, which is another issue by itself. The solution: make your own!
This recipe doesn’t take long, and on top of that- you also get a future supply of burritos for those days when you are exhausted from work and need a quick meal, that doesn’t have to be delivered to you and cost an arm and a leg.
This is the basic freezer version- but if you are making it for lunch or dinner, I would also add some cilantro, tomatoes, sour cream, olives, etc. It is not the most photogenic recipe that I’ve posted here, but it will become a staple in your pantry!
A “meatless” aka plant based meat burrito version (above) and a beef burrito (below)
Freezer Beef & Bean Burritos
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 lb ground beef (or plant based meat)
- 7 ounces red enchilada sauce or tomato sauce
- spices: 1/2 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika powder, 1 tsp cumin, 2 tsp chili powder, 1/2 tsp dried oregano
- 28 ounces refried beans
- 2/3 cup sharp cheddar cheese, + extra for toppings
- 18 large tortillas (burrito sized)
- In a large skillet, add the oil, onions, beef and spices. Stir and cook until onions are translucent and the beef is browned. Add the enchilada sauce and simmer over low heat.
- In a separate medium sized pot, add the refried beans and cheese, and heat until the cheese is melted in. Stir to mix together, and keep warm.
- Once finished, spread a 1/4 cup of the beans/cheese mix on the tortilla. Top with about 3/4 cup of the meat sauce. Fold both sides in, and roll the bottom up and over the filling. Roll tightly, keeping the tortilla seam side down, to keep it from opening up.
- Keep a few to enjoy, and for freezing the extras- wrap in freezer paper OR you can wrap in plastic wrap, foil, or parchment paper, and tape up the sides if needed. I usually place all my burritos then in a freezer friendly ziploc bag and label the bag with the date. Remove as much air as you can from the bag.
- To reheat: unwrap your burrito and heat in the microwave for 1-2 minutes.
-try making this recipe with whole wheat tortillas for a healthier version
-based on how much you fill your burritos, you may find that you are able to make more than 15 with this recipe. Range is around 15-20.
-if the tortilla bread is cracking, heat it in the microwave for 20-30 seconds before adding your filling
-try another variation of this recipe for breakfast burritos- with eggs and potato instead