Freezer Meal Beef and Bean Burrito
I am so excited to be partnered up with America’s Test Kitchen to bring you all a book that we love, the Make-Ahead Cookbook by America’s Test Kitchen! Make sure you scroll down to enter the giveaway. 150 recipes that are all perfect to make-ahead and eat later. We wanted to share with you all why you should grab the book because it’s something we already live and breath. We are sharing a freezer meal beef and bean burrito today because this is one that the entire burrito can be made and wrapped individually so kids or adults can grab one straight from the freezer.
A few weeks ago my cute neighbor, Lacey put on a little freezer meals class and I loved listening to everyone’s tips like, don’t put your bags straight up in the freezer or it will freeze slipping through the cracks and then you can’t get the bag out. GUILTY! It was actually just chicken but it was torture trying to get it out of the freezer! Anyway, she did such a great job and I was dying to tell everyone about this awesome cookbook that would give them all of these recipes and great ideas for prepping ahead of time.
We try to always have frozen fruits and veggies and then smaller things like, partially cooked meatballs, soups without the cream, frozen cookie dough etc so I can just grab and go, but if I wasn’t a food blogger and had to always be cooking up new ideas I’m sure I’d do freezer meals more. It’s so easy so you can prep one day and then have more time to do whatever all month long. These burritos were actually so good! Haha, I don’t mean to be so surprised but I thought we were testing the most likely to fail recipe as ground beef isn’t the coolest, but they were so flavorful and delicious! We did add fire roasted tomatoes to brighten things up, but that’s pretty much the only change!
Our favorite thing about the cookbook is it’s not just freezer meals but a whole bunch of options, tips and tricks like,
• Prep Ahead: Recipes for busy people that need to prep one night and eat later.
• Reheat and Eat: Make ahead dishes that you can start one day and finish another.
• Bake and Serve: Oven ready casseroles. America’s favorites.
• From Fridge to Table: Ready to serve meals straight from the fridge.
• Shop Smart: Just a few ingredients and pantry staples can turn into a whole list of recipes. One grocery trip, gobs of meals.
• The Sunday Cook: -What to do with leftovers from those big meals.
• Come Home to Dinner: Easy Slow Cooker Favorites
• Dinner from the Freezer presents- The secrets and best recipes that have been tested over and over again for awesome freezer meals.
- 2⅔ cup chicken broth
- 1 cup long grain rice
- 8 cloves of garlic, minced
- ⅓ cup minced fresh cilantro
- 1 (15 ounce) can pinto beans (we used black)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- ¼ cup tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chile powder
- 1 (15 ounce) can fire roasted tomatoes
- 1 pound 90% lean ground beef
- 4 teaspoons lime juice
- 8 flour tortillas
- 8 ounces cheddar cheese, shredded
- Shredded cheese
- sour cream
- In a rice cooker or pan on the stove, combine 2 cups of broth, rice, half of the garlic and 1 teaspoon of salt. Cook and then fluff with a fork and stir in the cilantro. Set aside.
- Using a potato masher, coarsely mash half of the beans with remaining ⅔ cup of broth.
- Heat oil in a nonstick skillet over medium head and add the onion, cooking for about 5 minutes. Stir in the tomato paste, cumin, oregano, chile powder and remaining garlic. Cook for about 1 minute or until fragrant. Add the ground beef, breaking up the meat as it cooks for 8-10 minutes.
- Add the mashed bean mixture to the beef and cook, stirring occasionally. Stir in the lime juice, 1 teaspoon of salt, and remaining whole beans as well as the tomatoes. Set aside to cool, about 20 minutes.
- Wrap the tortillas in a paper towel and microwave for 90 seconds or until pliable. Place the tortillas on the counter, divide rice, beef mixture and cheese between each tortilla, fold the ends in and then roll to close. Wrap tightly with saran wrap and then foil and freeze each burrito. Lasts for about 1 month.
- Turn the oven on to broil. Unwrap each burrito, wrap with paper towels and microwave until soft and heated through, about 5 minutes. Discard paper towels, top with cheese and broil until melted, 3-5 minutes. Serve with sour cream.
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