We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. —Jennifer Shafer, Durham, North Carolina.
Make-Ahead Burritos
Make-Ahead Burritos
Prep Time
25 min
Cook Time
50 min
Yield
16 burritos
Ingredients
- 3 cups shredded cooked chicken or beef
- 1 jar (16 ounces) salsa
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chiles, drained
- 1 envelope burrito seasoning
- 1/2 cup water
- 16 flour tortillas (8 inches), warmed
- 16 ounces Monterey Jack cheese, cut into 5x-1/2-in. strips
Directions
- In a large skillet, combine the meat, salsa, beans, chiles, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
- Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
- To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
Nutrition Facts
1 each: 345 calories, 13g fat (6g saturated fat), 50mg cholesterol, 846mg sodium, 35g carbohydrate (1g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
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