Freezer Burritos
TOTAL TIME: Prep: 35 min. Cook: 15 min.
YIELD: 12 servings.
I love burritos, but the frozen ones are high in salt and chemicals. So I created these. They're wonderful to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
Ingredients
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1-1/4 pounds lean ground beef (90% lean)
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1/4 cup finely chopped onion
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1-1/4 cups salsa
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2 tablespoons reduced-sodium taco seasoning
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2 cans (15 ounces each) pinto beans, rinsed and drained
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1/2 cup water
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2 cups shredded reduced-fat cheddar cheese
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12 flour tortillas (8 inches), warmed
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking meat into crumbles; 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.
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2.
In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
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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.
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4.
To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high until a thermometer reads 165°, 2-1/2 to 2-3/4 minutes, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts
1 burrito: 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.
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