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Make-Ahead Burritos Recipe

Photo by: Taste of Home

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"We have two children who keep us busy, so I love meals I can just pull out of the freezer," writes Jennifer Shafer from Durham, North Carolina. 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," she adds.

This recipe is:

Healthy

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16 Servings
Prep: 25 min. + freezing Bake: 50 min.

Ingredients

3 cups shredded cooked chicken or beef
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips

Directions

In a large skillet or saucepan, combine 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. Yield: 16 burritos.

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: 1 burrito (prepared with chicken breast, fat-free refried beans and reduced-fat cheddar cheese) equals 345 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 846 mg sodium, 35 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Make-Ahead Burritos published in Quick Cooking November/December 2002, p48