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If you follow me on Facebook, you’ve probably seen me whining about my gall bladder over the past several months. On Tuesday, I finally had it removed. I knew I would be “out of commission” for a little while, but I didn’t realize HOW out of it I was going to be! This is no walk in the park! I’m blessed to live in the same town with my extended family, so my mom has been my hero all week. My house is shiny and clean and my kids have been well cared for. I did have the foresight to go grocery shopping on Monday and put away a couple freezer meals for later in the week. Tonight, we had the Easy Freezer Burritos I made Monday afternoon. It was so nice to just pop them in the microwave and have dinner ready to go!
It’s almost embarrassing to post this, because it’s not really a recipe- but it IS a good idea and I’m glad I tried them out. These are certainly much better for you than buying those tiny frozen burritos at the grocery store! At least this way you can control what goes into them and make them bigger so they are an actual meal instead of a snack. 🙂
Easy Freezer Burritos
Ingredients
- 6 large burrito-sized flour tortillas
- 1 pound ground turkey or beef (I use ground turkey since you can't tell the difference and it saves calories)
- 1 packet taco seasoning
- 1 can (15 oz) refried beans or 2 cups of your own try my slow cooker recipe
- 1 cup shredded cheese (I usually use Colby Jack or cheddar)
Instructions
- Brown ground meat in a frying pan, drain.
- Add taco seasoning and follow packet directions for water. Simmer for 2-3 minutes.
- Stir in beans until warmed through.
- Fill six tortillas with the meat and bean mixture (it will be about 1/2- 3/4 cup for each one)
- Sprinkle cheese over the meat and bean mixture.
- Roll up the tortillas tightly, being sure to tuck in the edges as you go. Wrap each one tightly in plastic wrap and store in a gallon-sized freezer bag.
- To reheat: Loosen the plastic wrap slightly and cook on DEFROST for 2 minutes. Then unwrap and cook on regular power for 90-120 seconds.
The cooking time was the biggest thing I was concerned about. Since I was heating several of them, I played with the settings each time, and I think I found what worked for my microwave. Most of mine were done at the 90 second mark (after defrosting for two minutes) but a couple had to be turned over and cooked for another 30 seconds to get all the way done in the middle. It will depend on how full you stuff the burritos and how well your microwave works. 🙂 We have burritos for dinner often, so I plan on doubling my ingredients next time I make them so I can fill another freezer bag with handy lunches or emergency dinners! This would be a great thing to give to someone who’s recovering from having a baby or just had surgery…hint, hint… 😉
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Margaret says
Great idea, and sounds healthy and yummy! This may never be an issue as I may eat them too quickly, but how long will they last in the freezer and still taste yummy?
Nicole Burkholder says
Honestly, I haven’t had them in my freezer that long, either 🙂 Usually 3 months is the “rule of thumb” for stuff like this, but I couldn’t tell you with personal experience. You’ll have to let me know!
Kim says
I’ve been doing this for some time now. I take leftover beans and make my own Refried beans. I also use leftover black beans and rice adding a spoon full of enchilada sauce one them. Those are my son’s favorites.
Nicole Burkholder says
The enchilada sauce is a great idea, especially if you’re working with leftovers. I keep meaning to make a pot of beans again so I can put up another batch of these!
Kelly says
Just tried these! Yummy and a smart idea! I used whole wheat tortillas and fat free refried beans for a healthier alternative. They came out tasty and satisfying! Thanks for the recipe.
Nicole Burkholder says
Glad to hear you liked them! Black beans would be a great alternative, too. They are good for you and I think they go well with wheat tortillas. 🙂
Amy says
For those of us who do not have a microwave (I know, insanity, right?!) what would recommend as per temp and time in the oven for rewarming? Thanks!
Nicole Burkholder says
Wow! Hmm..honestly, I’m not sure how to answer that! I think in that case it would be faster to just make the burrito fresh! But if you were going to warm a baking sheet full of them, that might be handy. My best guess would be around 350-400 degrees and it will probably take at least 30 minutes to warm all the way through. I would keep them covered with foil so the tops don’t get too crispy while cooking. I’m going to post this question on my FB page and see if I can get any help there!
Amy says
Sounds good! I suppose it would be just as easy but for me, I’m a single Mom about to go back to school (Nursing School) and need some things on hand pre-made to pop in the oven quick 😀 Thanks 😀
GiGi Eats Celebrities says
Brilliant!!!!!! Perfect for on the go! I LOVE freezer/defrost meals! 🙂
Diana Petrillo says
Such a great idea, Nicole! I love it, so I pinned it and fb it. Thanks so much for visiting me yesterday 🙂 You have a great blog! Blessings, Diana
Adirondack Girl @ Heart
LB says
Burritos sound yummy! Nice prep work on your part.Kudos to you. I can’t believe you could even fit in a blog on top of recovering from surgery. Feel better soon!
Nicole Burkholder says
Thanks- they are nothing but a little prep work 🙂 I didn’t put much into the post- I snapped the photo with my phone and called it good 🙂
Angela Gilmore says
These are so simple, but so brilliant. I have to load up on some freezer burritos because there are so many nights when I just don’t want to cook but can’t stand the thought of pasta! I am stopping by from the Let’s Get Real Blog Hop. Oh and I’m also part of the no-gallbladder-club!
Nicole Burkholder says
I’m finding there are so many of us in that club 🙂 I’m glad it’s over- still recovering but I’m feeling better today. Glad to have more of those in my freezer for up coming lunches.