Description
A family-loved recipe for freezer-friendly beef and bean burritos, perfect for meal prep and easy reheating.
Ingredients
- 1 ½ pounds lean ground beef, or ground turkey
- 1 cup chopped onion
- 1 teaspoon salt, I use coarse, kosher salt
- ¼ teaspoon black pepper, I use coarsely ground pepper
- 3 cans (16-ounces each) refried beans
- 3 cans (4-ounces each) green chiles (mild, medium or hot, depending on preference)
- 1 ½ cups (340 g) green taco sauce or green enchilada sauce
- 1 ½ cups (340 g) red taco sauce or red enchilada sauce
- ½ cup (113 g) salsa, green or red
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 to 7 cups shredded cheese, I prefer using a mix of cheddar and Monterey Jack
- 20 (10-inch) tortillas or 30 (8-inch) tortillas
Instructions
- In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
- Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
- Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them).
- Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed.
- Roll all the burritos and place them on a large sheet pan. After they are all rolled, wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze.
- To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through.
- Eat carefully; they’ll be piping hot!
Notes
- Ingredients: the recipe relies on using brands/flavors you love for the refried beans, taco or enchilada sauce, green chiles, spices, etc.
- Beans/Chiles/Sauce: Recommended brands include La Victoria for taco sauce, Old El Paso or Hatch for canned green chiles, and Trader Joe’s or Rosarita for traditional refried beans.
- Salsa: Preferred homemade or Trader Joe’s chunky salsa or salsa verde.
- Chili Powder: Penzey’s chili powder is ideal, but McCormick works well too.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Freezer-Friendly
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 25mg
