Description
These freezer-friendly beef burritos are a delicious and convenient meal option, packed with seasoned ground beef, rice, black beans, corn, and cheese, all wrapped in warm flour tortillas. Perfect for meal prepping and easy reheating, they make a satisfying lunch or dinner any day of the week.
Ingredients
Scale
Beef Mixture
- 1 lb Ground beef
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning (or homemade seasoning)
- 1/2 cup Beef broth or water
- Salt and pepper, to taste
Rice and Bean Mixture
- 1 cup Cooked rice
- 1 can (15 oz) Black beans, drained and rinsed
- 1/2 cup Frozen corn kernels
- 1 cup Cheddar cheese, shredded
Assembly and Serving
- 1/2 cup Sour cream
- 1 cup Salsa (store-bought or homemade)
- 8 large Flour tortillas
- Cooking spray (for wrapping)
Instructions
- Cook the Ground Beef: In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the filling from being greasy.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the beef and cook for 2-3 minutes until softened and fragrant, enhancing the flavor base of the filling.
- Season the Beef Mixture: Stir in the taco seasoning and beef broth (or water). Let it simmer gently for 5-7 minutes, allowing the liquid to mostly evaporate so the beef mixture becomes well-seasoned. Season with salt and pepper according to taste.
- Prepare the Rice and Bean Mixture: In a separate bowl, combine the cooked rice, drained black beans, frozen corn kernels, and shredded cheddar cheese. Mix thoroughly to create a hearty and cheesy side filling.
- Assemble the Burritos: Lay each flour tortilla flat on a clean surface. Spread a generous layer of the beef mixture down the center, followed by a spoonful of the rice and bean mixture. Top with a dollop of sour cream and salsa for added creaminess and tang.
- Wrap the Burritos: Fold in the sides of each tortilla, then roll tightly from one end to the other to form a burrito. Repeat until all tortillas and fillings are used.
- Freeze the Burritos: Place the wrapped burritos on a baking sheet and freeze for 1-2 hours to firm up. Once solid, wrap each burrito individually in foil or plastic wrap for storage. Label and store in a large freezer bag for up to 3 months.
- Reheat the Burritos: When ready to eat, remove a burrito from the freezer and unwrap any foil. Wrap it in a damp paper towel and microwave on high for 2-3 minutes until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for 15-20 minutes until piping hot and the exterior is slightly crispy.
Notes
- Using frozen corn kernels just requires no thawing to simplify prep.
- Drain excess fat from the cooked ground beef to prevent soggy burritos.
- For a spicier burrito, add extra chili powder or hot sauce to the beef mixture.
- Cheese can be substituted with a dairy-free alternative for lactose intolerance.
- Be sure to wrap burritos tightly before freezing to maintain shape and flavor.
- Reheat burritos fully to ensure food safety; the microwave method is faster, while baking yields a crispier texture.
- You can customize fillings by adding chopped bell peppers, jalapeños, or avocado after reheating.
