Freezer Burritos Recipe

5 15 16
Freezer Burritos Recipe
Freezer Burritos Recipe photo by Taste of Home
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Freezer Burritos Recipe

Read Reviews
5 15 16
Publisher Photo
I love burritos, but the frozen ones are so high in salt and chemicals. So I created these. They're great to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.

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 (8 ounces) shredded reduced-fat cheddar cheese
  • 12 flour tortillas (8 inches), warmed

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside.
In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Freezer Burritos in Healthy Cooking August/September 2008, p51

Nutritional Facts

1 each: 345 calories, 11g fat (4g saturated fat), 36mg cholesterol, 677mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.

  • 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 (8 ounces) shredded reduced-fat cheddar cheese
  • 12 flour tortillas (8 inches), warmed
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside.
  2. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
  3. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
  4. To use frozen burritos: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Freezer Burritos in Healthy Cooking August/September 2008, p51

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Reviews forFreezer Burritos

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MY REVIEW
deckerroad User ID: 7054249 239231
Reviewed Dec. 12, 2015

"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!"

MY REVIEW
sarahbaguley101 User ID: 7931826 236229
Reviewed Nov. 2, 2015

"This is excellent. Made exactly as instructed, and mine never made it to the freezer. Great recipe. Thanks."

MY REVIEW
arkurtz User ID: 8574895 235029
Reviewed Oct. 16, 2015

"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. :-)"

MY REVIEW
greenpill User ID: 8426072 228473
Reviewed Jun. 24, 2015

"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."

MY REVIEW
[email protected] User ID: 2604882 225313
Reviewed Apr. 23, 2015

"I mixed a batch of these for my family. They never made it to the freezer. They are delicious!!"

MY REVIEW
lgscookin User ID: 4941410 225060
Reviewed Apr. 19, 2015

"Just made this recipe and it was delicious and easy. Haven't tried using them from the freezer yet but hoping they'll be just as good reheated."

MY REVIEW
angmclanc User ID: 3282588 224870
Reviewed Apr. 15, 2015

"Love the filling over nachos too. It's delicious."

MY REVIEW
CindyH62 User ID: 7377250 93369
Reviewed Sep. 18, 2014

"I made this recipe. They are amazing...I just love them."

MY REVIEW
[email protected] User ID: 92755 141684
Reviewed Aug. 18, 2013

"I can't keep enough of these in the freezer - everyone loves them!"

MY REVIEW
EmilyAnne27 User ID: 7361218 157889
Reviewed Aug. 6, 2013

"I made this as a single serving freezer meal to send with my boyfriend to college. It was easy to make. I found it made closer to 16 burritos and the ingredients are fairly cheap. I'm sure he will be asking for more soon. I'm curious to try it with turkey in place of ground beef."

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