Love to be in the Kitchen

Burritos

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BurritosI can’t believe I only have 3 more weeks until my due date! Sometime soon my little boy will be here. We are so excited!  Although we are very excited I feel like there is so much to get done before he comes.  I’ve been in “nesting” mode for a while now and my latest project is preparing lunches to freeze for both my husband and I.

The other day I made and froze my creamy baked taquitos. We both love those so much.  My next lunch were these burritos.  I did my own thing and it turned out to be absolutely amazing.  Feel free to change around ingredients to your liking. Burritos are quite versatile!

These burritos are great to eat as soon as they are assembled or you can freeze them to have for lunch or it would also work for family dinner. You could always just prepare the meat according to a taco mix directions but I highly suggest following my recipe using your own taco mix, it is beyond amazing!

Burritos

Burritos
flour tortillas
1 medium onion, chopped
2 lbs. ground beef
1 tsp. kosher salt
1/2 tsp. garlic powder
*Taco Potion (recipe below) (can substitute with a package of taco seasoning)
1/2 cup water
1 beef bouillon cube
1 can black or kidney beans, drained
2 Tbsp. green onion, chopped
2 Tbsp. cilantro, chopped
cheese (I did a mix of cheddar & pepper-jack)

Directions:

Add 2 tablespoons of canola oil to the skillet at medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic powder. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Drain grease. Add Taco Potion, water and bouillon cube. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
Stir in beans, green onion and cilantro.  Place desired amount of meat/bean mixture on the tortilla and sprinkle on a little bit of cheese.  Wrap up tortilla and place on baking sheet. When all burritos are assembled and on baking sheet place in the freezer until frozen through.  Remove burritos and put them all in a labeled freezer bag.

 

* Taco Potion #19:
Recipe slighlty adapted from Alton Brown (Food Network)
Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1 teaspoon kosher salt
1 1/2 teaspoons hot smoked paprika (or regular paprika)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Directions:
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Yield: 1/4 cup plus 2 tablespoons

Comments

  2. I didn’t say exactly. Some people like more filling some like less so just put as much as you like.

    I like to make the filling go a long way so I just put in a fairly small amount but enough that there’s plenty in each bite.

    Hope that helps!

    Reply

    • To reheat it just place it on a microwave-safe plate and microwave for 90 seconds. Flip the Burrito over, then microwave for an additional 60-90 seconds. (Until warmed through.) And yes, I think adding rice would work great!

      Reply

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