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Make-Ahead Burritos

 Make-Ahead Burritos
"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.
16 ServingsPrep: 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, 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. 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.

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Make-Ahead Burritos (continued)

Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.