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Freezer Beef and Bean Burritos

Yield: 6 -8 burritos
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

Rice:

  • 1 ½ cups low-sodium chicken broth
  • ¾ cup long grain white rice
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ cup minced fresh cilantro

Filling:

  • ½ cup low-sodium chicken broth
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • ½ tablespoon vegetable oil
  • ½ cup finely chopped onion
  • 3 tablespoons tomato paste
  • 3 garlic cloves, finely minced
  • ½ tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 12 ounces extra lean ground beef or lean ground turkey
  • 1 tablespoon fresh lime juice
  • ¾ teaspoon salt
  • 6-8 10-inch flour tortillas, white or wheat
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 tablespoons sour cream, light or regular

Instructions 

  • For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
  • For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
  • Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
  • Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
  • For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Notes

Rice: you could most definitely substitute brown rice for the white but you'll need to increase the liquid according to the package directions and cook for much longer (around 40-45 minutes).