Friday, October 11, 2013

Freezer-Friendly Burritos

We loved these! So nice to have the option of pulling out just one or two at a time for lunches, etc, or warming them all for a big, nice dinner! I warmed half of the batch for dinner, with a side of refried beans, then we ate the remaining for lunch the next day!

Makes 20 burritos
  • 2 pounds ground beef (I used ground turkey and also added a few cups of cooked brown rice and black beans)
  • 2 cans re-fried beans
  • 2 cans enchilada sauce
  • 1/2 cup water
  • 1/3 cup diced onion (you can also use dried or minced onion- I just used a few shakes of dried onions for flavor)
  • 1 taco seasoning packet (or 1/2 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt.)
  • 1 teaspoon dried oregano
  • 3 cups shredded cheddar cheese
  • 20 burrito-sized flour tortillas
Brown ground beef with onions. Drain and add all remaining ingredients except tortillas and cheese.
Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese.  Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel in a foil square. Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.
To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.