Freezer Burritos
These burritos go from freezer to plate in minutes without the extra salt and chemicals of store brands. Make a batch for quick dinners or late-night snacks—or even breakfast! —Laura Winemiller, Delta, Pennsylvania
Ingredients
- 1-1/4 pounds lean ground beef (90% lean)
- 1/4 cup finely chopped onion
- 1-1/4 cups salsa
- 2 tablespoons reduced-sodium taco seasoning
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1/2 cup water
- 2 cups shredded reduced-fat cheddar cheese
- 12 flour tortillas (8 inches), warmed
Reviews
Best burrito filling ever. Made according to directions using a homemade taco seasoning from AR.
This is really good and easy to do, Not sure if I process the pinto beans to long but they were mushy. Flavor was awesome. Next time I'll use refried beans for better consistency. Also I use the exact amount of ingredients and measure 1/2 cup of the beef mixture for each tortilla but it was enough for 8 not 12. Like the idea that can be frozen for a quick and tasty lunch or dinner.
These sound wonderful, but I do not have a microwave. Any suggestions for how to heat in the oven or stove top? Wondering if they should be thawed first.
I cut this in half and it made exactly 6 burritos. My filling didn't turn out like the picture above. Our filling was a lot more mushy/goopy. Maybe I processed the pinto beans too long? I had used Goya's "Pinto Beans in Sauce (Olive Oil, Cilantro, & Tomato)" because it's what I had in the pantry. I thought it would be fine since I was rinsing and draining them anyway, and it would add extra flavor. Maybe it made the pinto portion too thin though. Next time I will make as-written and see how it turns out. I thought it was still very good, but would have enjoyed less of a mushy texture. I think it would be good to add in more vegetables or maybe some rice. We enjoyed these enough that I'll try this again with some of my own tweaks. Once I try it again with regular pinto beans, I will update my review.
What happens after 1 month?
Awesome. On my 4th double batch in a month! Easy, yummy convenient exactly as written. They're never in the freezer for long.
We love this recipe. I made mine with shredded chicken instead of beef, but otherwise followed the recipe. They were just as good out of the freezer and convenient for packing lunches for work. My husband just reminded me we need to make more!
This is excellent. Made exactly as instructed, and mine never made it to the freezer. Great recipe. Thanks.
Hubby and I made this recipe multiplied by 6! today for our upcoming Pastor's Appreciation fiesta meal. We used part El Pato tomato sauce for the salsa and this gave them a little extra spice. For the refried beans, we used three of the 31oz cans instead of making our own. We got 80 burritos plus had leftover filling that I can make tostados with tomorrow night. Excellent, easy recipe. I HAD to eat one because it broke. :-)
Fantastic. Used grass-fed beef and black beans in lieu of pintos. Didn't quite have all of the salsa, so I used 1c. salsa and 1/4c taco sauce. Also used a slightly larger 10" tortilla which made wrapping easier.