Make-ahead Freezer Burritos for Quick Dinners and Late-Night Snacks
- Carbohydrate 154.361333333333 g
- Cholesterol 0 mg
- Fat 23.2533333333333 g
- Fiber 9.35666638215383 g
- Protein 24.9066666666667 g
- Saturated Fat 5.6594 g
- Serving Size 1 1 serving (313g)
- Sodium 1908.52833333367 mg
- Sugar 145.00466695118 g
- Trans Fat 1.15893333333333 g
- Calories 937 calories
Step-by-step
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside.
- In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
- Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
- To use frozen burritos: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165degrees, turning burrito over once. Let stand for 20 seconds.
Handling the Beef and Onion
Lean ground beef requires medium heat to render fat without scorching the fine onion dice. Cook the meat until no pink remains, then drain excess liquid. Leaving moisture in the pan steams the beef instead of browning it. Simmering the drained meat with salsa and taco seasoning for two to three minutes thickens the sauce, preventing soggy tortillas during freezing.Texturizing the Pinto Beans
Processing pinto beans with water creates a smooth paste that acts as a structural binder. Whole beans roll around and cause wraps to burst open. Pureeing them with a half cup of water yields a cohesive matrix that holds the beef and shredded cheddar cheese together uniformly across all twelve servings.Reheating Safely from Frozen
Microwaving frozen dairy-heavy rolls demands precise execution to avoid cold centers or rubbery tortillas. Strip away all foil and waxed paper completely before heating. Cook on high for two and a half to two and three-quarters minutes in an 1100-watt appliance, turning the item midway. Check that the internal temperature reaches 165 degrees Fahrenheit, then let it rest for twenty seconds to allow residual heat to distribute evenly.
