Freezer Beef and Bean Burritos

Name: Freezer Beef and Bean Burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 -8 burritos
Ingredients: 1 ½ cups chicken broth; ¾ cup long grain white rice; 1 garlic; ½ teaspoon salt; ¼ cup cilantro; ½ cup chicken broth; 1 (15-ounce) (15-ounce) can pinto beans; ½ tablespoon vegetable oil; ½ cup onion; 3 tablespoons tomato paste; 3 garlic; ½ tablespoon cumin; 1 teaspoon oregano; 1 teaspoon chili powder; 12 ounces extra lean ground beef; 1 tablespoon lime juice; ¾ teaspoon salt; 6-8 flour tortilla; 1 cup cheddar cheese; 1 cup Monterey jack cheese; 6 tablespoons sour cream

User Reviews

4.8

90 reviews

Excellent

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings
6 -8 burritos
Course
Main Course
Cuisine
American

Freezer Beef and Bean Burritos

Iris Warren

Report

These Freezer Beef and Bean Burritos include seasoned ground beef mixed with pinto beans, rice cooked in chicken broth, shredded cheddar and Monterey Jack cheese, and sour cream all wrapped in flour tortillas. The filling offers a balanced blend of savory and mildly spiced flavors with creamy textures, making the burritos suitable for freezing and reheating.

Description

Freezer Beef and Bean Burritos combine cooking long grain white rice in chicken broth with a filling of ground beef cooked with onion, tomato paste, and spices like cumin, oregano, and chili powder. Pinto beans are added both mashed and whole to create a textured, flavorful mixture. Fresh lime juice brightens the filling before it is combined with shredded cheddar and Monterey Jack cheeses and sour cream for creaminess.

The filling is wrapped in large flour tortillas, making for easy-to-handle burritos ready to freeze and reheat as needed. The recipe includes careful seasoning and layering of flavors to make each bite satisfying.

Substitutions like using brown rice are possible but require adjustment to liquid and cooking time to ensure properly cooked rice in the burritos.

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Ingredients

Servings

Rice:

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

Filling:

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

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Instructions

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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

Brown rice can replace white rice, but increase liquid and cooking time accordingly.

Nutrition Information

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Serving 1 Serving Calories 555kcal (28%) Carbohydrates 58g (19%) Protein 35g (70%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 78mg (26%) Sodium 1051mg (44%) Fiber 8g (32%) Sugar 4g (8%)