Description
These freezer-friendly beef burritos are a delicious and convenient meal option perfect for busy weeknights. Ground beef is cooked with savory taco seasoning, combined with hearty rice, black beans, corn, and melted cheddar cheese, then wrapped in warm flour tortillas with sour cream and salsa. Easily prepare a batch ahead, freeze, and reheat whenever you need a quick, satisfying meal.
Ingredients
Beef Filling
- 1 lb Ground beef
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning (or homemade seasoning)
- 1/2 cup Beef broth or water
- Salt and pepper, to taste
Bean and Rice Mixture
- 1 cup Cooked rice
- 1 can (15 oz) Black beans, drained and rinsed
- 1/2 cup Frozen corn kernels
- 1 cup Cheddar cheese, shredded
Burrito Assembly
- 8 large Flour tortillas
- 1/2 cup Sour cream
- 1 cup Salsa (store-bought or homemade)
- Cooking spray (for wrapping)
Instructions
- Cook the beef: In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the filling from being greasy.
- Sauté aromatics: Add the diced onion and minced garlic to the skillet with the beef and cook for 2-3 minutes, until the onion is softened and fragrant.
- Season the beef mixture: Stir in the taco seasoning and beef broth (or water). Let the mixture simmer for 5-7 minutes, until most of the liquid has evaporated and the beef is well-seasoned. Taste and season with salt and pepper as needed.
- Prepare the bean and rice mixture: In a separate bowl, combine cooked rice, drained black beans, frozen corn kernels, and shredded cheddar cheese. Mix thoroughly so the ingredients are evenly distributed.
- Assemble the burritos: Lay the flour tortillas flat on a clean surface. Spread a layer of the beef mixture down the center of each tortilla, then spoon on the rice and bean mixture. Top with a dollop of sour cream and salsa for added creaminess and flavor.
- Roll the burritos: Fold in the sides of each tortilla, then roll tightly from one end to form a neat burrito. Repeat this process for all eight tortillas and fillings.
- Freeze the burritos: Place the wrapped burritos on a baking sheet and freeze for 1-2 hours to firm up. Once frozen, individually wrap each burrito in foil or plastic wrap and place in a large freezer bag. Store in the freezer for up to 3 months.
- Reheat to serve: To reheat, remove the burrito from the freezer and unwrap the foil. Wrap it in a damp paper towel and microwave on high for 2-3 minutes until piping hot. Alternatively, bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and the tortilla is crispy.
Notes
- To save time, use pre-cooked or leftover rice.
- Feel free to add extra veggies like bell peppers or jalapeños for more flavor and texture.
- Use homemade taco seasoning for a fresher, less salty option.
- If freezing, make sure burritos are well wrapped to avoid freezer burn.
- Microwaving with a damp paper towel helps keep the tortilla soft and prevents dryness.
- Cheese can be substituted with a dairy-free alternative for lactose intolerance.
