When I make these burritos for my family, I serve them fresh as well as make extras. I then freeze the leftovers for quick future meals. My kids love these. They are easy, quick, frugal, and healthy.
I’m going to show you how I made them last, but please know that this recipe is extremely adaptable. Any filling can be used. Any type of tortilla can be used. Follow my recipe word for word, or use this as a guide to make them your way.
I’m all about adapting recipes to fit your needs. I’ve done them as simple as using store-bought tortillas, opening a can of refried beans, adding some shredded cheddar cheese, and calling it good.
I’ve made them with homemade tortillas, beans cooked from scratch, a chicken roasted from whole, and homemade taco seasoning. You can cook rice on the stovetop, use instant, or omit it altogether. It’s all about making the most of what you have.
Without any further ado…
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2 cans diced green chilis (fire-roasted is my favorite, but most of the time I use regular)
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon salt (we like Redmond’s Real Salt for the health benefits – optional)
1/4 teaspoon ground red pepper (optional)
Cooked rice (1 cup uncooked or 2 cups cooked) – I used brown
Tortillas (approximately 24, depending on the size)
Optional add-ins: shredded cheese (pepper jack and cheddar are our favorites), hot sauce, sour cream, cilantro, diced tomatoes, green onions, olives, & grilled veggies (our favorites are onions and peppers.)
In a sauce pan, combine meat, chilis, beans, and spices. Stir and heat on medium-high until warm throughout.
*TIP: If you stop here, you have a delicious soup. I know this because I was eating it by the spoonful as I was waiting for the rice to cook and thought it would be wonderful in a bowl on its own.
We now return to our scheduled programming…
Add cooked rice to your mixture, if using, and heat on medium-high until warm throughout.
Cook or warm the tortillas, add the hot filling, any additional add-ins, fold, and enjoy.
*To freeze for later: allow burritos to cool for about 20 minutes and then place in the freezer on a cooling rack or a cookie sheet. After about an hour or two, remove from the freezer, place in a labeled freezer bag, and return to the freezer.
These can be cooked from frozen or after they have been defrosted in the refrigerator.
Reheat in the oven at 350 degrees for 15-30 minutes (cooking time depends on whether the burritos are frozen or thawed) or until warm throughout. These can also be wrapped in foil and heated if you would like them to remain soft rather than crispy.
I would imagine that you could also reheat these in a microwave, although I don’t have one so I couldn’t test it for you. If you do, please come back and leave us a comment with the specifics.
These burritos are a favorite in our home. I like that it doesn’t take much more effort to make extra for a later date. I’m always thankful to find homemade burritos in the freezer!
What do you think? Do you enjoy having homemade meals in the freezer? What are your favorites?Print This Post