Whether it's breakfast burritos, lunch burritos, burritos for dinner or just a snack, this recipe has got you covered. Enjoy them immediately and freeze them for later too!
Beef & Bean Burritos
Makes: 6 burritos
INGREDIENTS
1 pound ground beef
2 tablespoons taco seasoning
6 flour tortillas
1 16-ounce can refried beans
1 cup shredded Mexican cheese blend
PREPARATION
1. Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
2. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
3. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
4. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
Beans, Rice & Cheese Burritos
Makes: 6 burritos
INGREDIENTS
6 flour tortillas
1 16-ounce can refried beans
1 cup Spanish rice, cooked
1 cup shredded Mexican cheese blend
PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
Chicken, Rice & Cheese Burritos
Makes: 6 burritos
INGREDIENTS
6 flour tortillas
1 16-ounce can refried beans
1 cup Spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded Mexican cheese blend
PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
Breakfast Burritos
Makes: 6 burritos
INGREDIENTS
6 flour tortillas
2 cups cooked hash browns
2 cups scrambled eggs
1 pound breakfast sausage, cooked
1 cup shredded Mexican cheese blend
PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
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