Homemade Burritos
Everything from the tacos, wrapped up tight in a tortilla. Freezer-friendly and perfect for meal prep.
EasyPrep: 10 minCook: 15 minServes 4Stovetop
Ingredients
- ●1.5 lbs ground beef
- ●1 Cup white or brown rice
- ●1 can black beans
- ●1 bell pepper, sliced
- ●1 white onion, sliced
- ●1 fresh lime
- ●Large flour tortillas
- ●Mexican blend shredded cheese
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Chili powder
- ●Olive oil spray
- ●Aluminum foil for wrapping
- ●Optional toppings: sour cream, salsa, hot sauce, guacamole
Assembly
- 1.Cook the ground beef, rice, and beans exactly as described in the homemade tacos recipe — same seasoning, same method.
- 2.Cook your onions and peppers in a hot pan until they get some color.
- 3.Warm each flour tortilla in a pan with a light spray of olive oil for about 15 seconds — this makes it pliable and less likely to rip when wrapping.
- 4.Fill each tortilla with beef, rice, beans, onions and peppers, cheese, and any other toppings you want.
- 5.Fold in the sides and roll tightly from the bottom.
- 6.For meal prep: wrap each burrito individually in aluminum foil and freeze. They keep well for weeks.
- 7.To reheat from frozen: let thaw slightly, then place in a pan over medium-low heat. Turn on all sides until the outside is crispy and the inside is heated through. The pan method beats the microwave every time.
Photo coming soon
The Story
“Same flavors as my homemade tacos but in burrito form — and the real move here is meal prep. Make a big batch, wrap them in foil, and freeze them. They reheat beautifully. The trick is to warm your tortilla for about 15 seconds in a pan with a little olive oil spray before wrapping — it makes the tortilla pliable so it won't rip, and it stores and reheats way better. To reheat, skip the microwave and put them in a pan on medium-low heat, turning on all sides until the outside is crispy and the inside is warm.”
