Freezer Burritos
Ingredients
Cilantro Rice
-
1
cup
uncooked rice
-
1½ to 2
cups
chicken broth
-
½
teaspoon
salt
-
¼
cup
minced fresh cilantro
Filling
-
1
15-ounce can
pinto or black beans
-
1
tablespoon
vegetable oil
-
1
large
onion
-
3
tablespoons
tomato paste
-
3
cloves
garlic
-
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
-
⅔
cup
chicken broth
-
1
tablespoon
lime juice
-
¾
teaspoon
salt
-
8
10-inch
flour tortillas
-
2
cups
shredded cheese (optional)
Toppings (optional)
-
to taste
sour cream
-
to taste
guacamole
-
to taste
salsa
Instructions
- Cook the rice with chicken broth and salt, then stir in cilantro and let cool.
- Mash half of the drained and rinsed beans in a bowl.
- Cook diced onions in a skillet until softened, then add tomato paste, garlic, and spices, cooking until fragrant.
- If using raw meat, add it to the skillet and cook through; otherwise, add the cooked meat.
- Stir in the beans and chicken broth, cooking until most liquid evaporates.
- Add lime juice and salt to taste, then let the filling cool to room temperature.
- Heat tortillas in the microwave, then fill each with rice, filling, and cheese if desired.
- Roll the burritos tightly and wrap each in plastic wrap, then store in a freezer bag.
- To reheat, remove plastic wrap, wrap in a paper towel, and microwave for 4 to 5 minutes.
Nutrition Facts (estimated)
Servings
8 burritos
Calories
632
Total fat
24g
Total carbohydrates
66g
Total protein
36g
Sodium
900mg
Cholesterol
80mg
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