Now that we’re getting down to the last few weeks of pregnancy here I’m starting to make freezer meals. Last night I made a big batch of burritos. We had a few for dinner, and I froze a bunch. These are so simple it’s hardly a recipe. I got the “recipe” from Heavenly Homemakers. I combined her beef burritos and her bean burritos into one and modified it slightly. I used whole wheat tortillas, but you could easily use corn to make these gluten free. So simple and so good!! We all loved them. These will be great to have on hand. You can take out as many as you need at a time and bake them. It is also a great prep ahead meal if you are going to be busy around dinner time. It was a nice treat to just stick dinner in the oven a bit before dinner without having to do any work. These work well when you have to bring someone else a meal too. So versatile. With 1 lb. of meat and some beans I made 17 small burritos and 2 large. After rolling a few I found that it works better to fold in the sides as you roll so that no filling comes out. Use whatever toppings you like. We had salsa, sour cream and avocado. Yum!
Beef, Bean and Cheese Burritos
1 lb. ground beef, venison or turkey
sea salt to taste (I used taco seasoning)
1-2 cups beans (I used pinto and black…soaked and cooked ahead of time)
1 1/2 cups shredded cheese (I used mild white cheddar)
1 cup salsa (I used a 15 oz. can of diced tomatoes)
15-20 whole wheat or corn tortillas
Brown meat in a large pan. Season to taste. **Remove from heat and stir in salsa and shredded cheese. Spoon 2-3 tablespoons onto a tortilla and wrap.
**I poured the seasoned meat in a bowl. Then mixed in the beans and tomatoes. I put a couple Tbsp. of the filling onto each tortilla and sprinkled the cheese on top. Then rolled, folding in sides.