Freezer Burritos

Name: Freezer Burritos
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8 burritos
Ingredients: 1 cup uncooked rice; 1 1/2 to 2 cups chicken broth; 1/2 teaspoon salt; ¼ cup minced fresh cilantro; 1 15-ounce can pinto or black beans; 1 tablespoon vegetable oil; 1 large onion; 3 tablespoons (50g) tomato paste; 3 garlic cloves; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chipotle chili powder OR regular chili powder; 1 pound raw ground beef or chopped raw chicken breast or 2 cups cooked meat; 2/3 cup chicken broth; 1 tablespoon lime juice; 3/4 teaspoon salt; 8 10-inch flour tortillas; 2 cups (8oz) shredded cheddar, jack, or Mexican cheese blend; sour cream; guacamole; salsa

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
8 burritos
Calories
632 kcal
Course
Main Course
Cuisine
Mexican

Freezer Burritos

Jack Kelley

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You’ll be so glad to have these freezer burritos in your freezer. They make the perfect easy lunch or dinner when you need something hearty and filling but fast.

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Ingredients

Servings

Rice

1 cup uncooked rice
1 1/2 to 2 cups chicken broth
1/2 teaspoon salt
¼ cup minced fresh cilantro

Filling

1 15-ounce can pinto or black beans drained and rinsed
1 tablespoon vegetable oil
1 large onion diced
3 tablespoons (50g) tomato paste
3 garlic cloves minced or pressed
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chili powder OR regular chili powder
1 pound raw ground beef or chopped raw chicken breast or 2 cups cooked meat
2/3 cup chicken broth
1 tablespoon lime juice
3/4 teaspoon salt
8 10-inch flour tortillas
2 cups (8oz) shredded cheddar, jack, or Mexican cheese blend optional

Optional Toppings

sour cream
guacamole
salsa

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Instructions

Cilantro Rice

Cook the rice according to package instructions, replacing the water with chicken broth and adding 1/2 teaspoon of salt (if package instructions already call for additional salt, do not add more than the package calls for).
Stir in minced cilantro and set aside to cool.

Filling

While your rice cooks, pour your drained and rinsed beans into a bowl and use a potato masher or fork to mash about half of the beans. Set aside.
In a large skillet, heat vegetable oil over medium heat and add onions. Cook for 5 minutes if using raw meat, about 10 if using cooked meat, until onions are mostly softened. If they begin to brown too quickly at any point, turn the heat down.
Add tomato paste, garlic, and spices, and cook until paste just begins to caramelize and stick to the bottom of the pan and spices are fragrant, 1 to 2 minutes.
If using raw hamburger or chicken, add meat and cook until meat is cooked through.
Add beans and chicken broth and stir, cooking until most of the liquid has evaporated.
If using cooked meat, stir in the cooked meat and heat until heated through.
Add lime juice and salt and stir to combine. Add more salt to taste if necessary. If making burritos to freeze, cool filling to room temperature, 20 to 30 minutes.

Assemble Burritos

Gently heat tortillas in the microwave by wrapping them in a barely damp dish towel and microwaving for about 1 minute.
Fill each tortilla with 1/2 cup of rice, 1/2 cup of filling, and 1/4 cup of cheese if desired. Fold into a burrito and wrap each individually in plastic wrap. Store wrapped burritos in an airtight freezer bag or container in the freezer for up to 1 month.

To Reheat

Remove plastic wrap and wrap burrito in a paper towel. Microwave for 4 to 5 minutes, flipping once halfway through.
Add any desired toppings, serve and enjoy!