Freezer Meal Beef and Bean Burrito
Recipe GLPRa0d2565f68a8ad
Make-ahead burritos filled with seasoned ground beef, cilantro-lime rice, and pinto beans. Prepare a batch and freeze for easy weeknight dinners that cook in minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound ground beef (90% lean)
1 cup long grain rice
2 2/3 cups chicken broth, divided
8 cloves garlic, minced
1/3 cup fresh cilantro, minced
1 onion, chopped
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
1 (15 ounce) can fire roasted tomatoes
1 (15 ounce) can pinto beans, drained
4 teaspoons fresh lime juice
2 teaspoons salt, divided
8 flour tortillas
8 ounces shredded cheddar cheese, plus additional for topping
Sour cream for serving
Directions
Prepare the cilantro-lime rice. In a rice cooker or saucepan, combine 2 cups of the chicken broth, rice, half of the minced garlic, and 1 teaspoon of salt. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Fluff with a fork and stir in the minced cilantro. Set aside.
Prepare the bean mixture. Using a potato masher, coarsely mash half of the drained pinto beans with the remaining 2/3 cup of chicken broth in a bowl, leaving some beans intact. Set aside.
Build the beef and bean filling. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened. Stir in the tomato paste, ground cumin, dried oregano, chipotle chile powder, and remaining minced garlic. Cook for about 1 minute until fragrant.
Brown the ground beef. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Continue cooking for 8 to 10 minutes, stirring occasionally, until the meat is no longer pink and has reached an internal temperature of 165°F.
Combine beef and bean mixture. Pour the mashed bean mixture into the skillet with the browned beef. Stir in the fresh lime juice, remaining 1 teaspoon of salt, the remaining whole pinto beans, and the canned fire roasted tomatoes. Cook, stirring occasionally, for 3 to 4 minutes until heated through. Remove from heat and let cool for about 20 minutes.
Warm the tortillas. Wrap the flour tortillas in a paper towel and microwave for 90 seconds until pliable and easy to work with.
Assemble the burritos. Place one warm tortilla on a clean counter. Distribute about 1/2 cup of the cooled cilantro-lime rice across the center, followed by about 2/3 cup of the beef and bean filling, and approximately 1 ounce of shredded cheddar cheese. Fold in the two short ends of the tortilla, then roll tightly from one long side to the other, enclosing the filling completely. Repeat with remaining tortillas and filling.
Freeze the burritos. Wrap each burrito tightly first with plastic wrap, then with aluminum foil. Label with the date and freeze for up to 1 month.
Reheat and serve. When ready to eat, preheat oven to broil setting. Unwrap a frozen burrito and wrap it loosely in a paper towel. Microwave on high for 5 minutes or until heated through. Carefully remove paper towels, top the burrito with additional shredded cheddar cheese, and place on a baking sheet. Broil 3 to 5 minutes until the cheese melts. Serve immediately with sour cream on the side.
