Saving In The Kitchen- Frozen Burritos

Posted by on May 13, 2011

Freezer-Friendly Bean and Rice Burritos recipe
Save At Home Mommy Aimee sent me this great recipe that she found this week.  If you stocked up on the free Guerrero tortillas recently, here is a way to use some of them up.  I have to say I am not a big burrito person, but I think I will try the chicken and rice ones.  I would love to have something easy to grab like this on hand!

Yield:

8 burritos


Ingredients:

4 cups cooked pinto beans (or beans of your choice)
4 cups cooked rice (1 1/3 cups dry rice, cooked)
4 cups (16 ounces) shredded Mexican or cheddar cheese
Salt, to taste
Hot sauce, optional (we like Tapatio or Cholula)
8 burrito-size flour tortillas
Sour cream or hot sauce, for serving


Instructions:

1. In a large bowl, toss together the beans, rice, cheese, and some splashes of hot sauce (if using). Add a little salt if you haven’t already salted your beans or rice.

2. Spread about 1 1/2 cups of the beans and rice mixture on each tortilla. Fold into burritos (see tutorial linked below). Wrap individually in pieces of foil.

3. Place foil-wrapped burritos in a gallon-size freezer Ziplock bag, removing excess air if possible. Label with name and date. Freeze for up to 6 months (if tightly wrapped).

 

Reheating instructions:

From frozen: Place frozen burritos a few inches apart directly on oven rack. Turn oven on to 375 degrees and bake for 35-40 minutes, until hot inside. Serve with sour cream or hot sauce!

From thawed (or freshly made): Place burritos a few inches apart directly on oven rack. Turn oven on to 375 degrees and bake for 25 minutes, until hot inside. Serve with sour cream or hot sauce!


Get the full recipe and video tutorial from Tammy’s Recipes.

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