MAKE-AHEAD BEEF AND BEAN BURRITOS
These easy, homemade burritos are freezer-friendly and can be reheated in the microwave. Just a little bit of prep work yields a batch of the best grab-and-go burritos you'll ever have!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Heat beans as directed on can. In small bowl, add hot rice, lime juice and cilantro. Stir to combine.
- Heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup beef mixture and 2 tablespoons rice mixture evenly down center of each. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
- To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 0 g, TransFat 1 1/2 g
MAKE-AHEAD BURRITOS
We have two children who keep us busy, so I love meals I can just pull out of the freezer. 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. -Jennifer Shafer, Durham, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 burritos.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
BEEF AND BEAN BURRITO FILLING
I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!
Provided by Mudpupsall
Categories Beans
Yield 12 Large burritos
Number Of Ingredients 9
Steps:
- Saute the onion in the oil until tender.
- Add the beef and garlic and cook until meat is no longer pink.
- Add the chili powder, cumin and other seasonings.
- Stir in tomato sauce and simmer for five minutes.
- Add refried beans and cook and stir until well blended.
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD BREAKFAST BURRITOS
This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.
Provided by By Jessica Walker
Categories Breakfast
Time 8h40m
Yield 8
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
- In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
- Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
- Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g
MAKE-AHEAD BURRITOS
A delicious lunch wrap. Make, freeze, and reheat.
Provided by domino
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
- Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
- Divide the bean-rice mixture evenly among the tortillas and roll up.
- Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 78.7 g, Cholesterol 6.5 mg, Fat 8.6 g, Fiber 12.4 g, Protein 19.3 g, SaturatedFat 2.8 g, Sodium 1744.5 mg, Sugar 4.2 g
MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)
Delicious to have on hand, this bean filling can be used for so much more than tacos or burritos: As a casserole filling, part of a mexican layer dip, lettuce wraps (add some shredded jicama!) etc. You could also modify the flavor profile by adding some fried plantains. If you like, you can wrap up the burritos ahead of time, flash freeze on non-stick trays, and store in freezer bags. I just prefer to thaw the filling and wrap as needed. Don't skip the cinnamon - it really makes the dish!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 1h
Yield 32 1/2 cup servings
Number Of Ingredients 25
Steps:
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
Nutrition Facts : Calories 164.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 6.8, Sodium 213.4, Carbohydrate 26.9, Fiber 7.1, Sugar 1.5, Protein 9
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