Healthy Ground Tukey And Bean Make Ahead Burritos Recipes

HEALTHY GROUND TUKEY AND BEAN MAKE AHEAD BURRITOS

Steps:

• Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
• Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
• When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
• In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
• Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
• To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.

TURKEY AND BEAN BURRITOS

Steps:

• In a large saucepan cook turkey, onion, and garlic until the turkey is no longer pink.
• Add in beans, tomato sauce, picante sauce, chili powder and salt.
• Cover, stirring occasionally cooking for 10 minutes.
• Spray a baking sheet with no stick spray.
• Preheat oven to 375°F.
• Spoon cooked turkey and bean mixture onto tortillas sprinkling with cheese.
• Fold and place seam side down on baking sheet.
• Bake for 12- 14 minutes until cheese is melted and tortilla edges start to crisp.

MAKE-AHEAD BURRITOS

Steps:

• In a large skillet, combine the meat, salsa, beans, chilies, 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.

MAKE-AHEAD BURRITOS

Steps:

• Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
• Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
• Divide the bean-rice mixture evenly among the tortillas and roll up.
• Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

HEALTHIER FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, cook turkey bacon according to package instructions. Remove and set to the side.
• Using the same skillet, add diced sweet potatoes and season with salt and pepper. Cook until soft. Remove from pan and set aside.
• Add diced red bell peppers and cook until softened. Remove from pan and set aside.
• Cook spinach, then set aside.
• Reduce heat to medium-low and pour in beaten eggs. Remove from pan once cooked.
• To assemble the burritos, place down parchment paper, then put the tortilla on top. Add scrambled eggs, sweet potatoes, spinach, bell pepper, turkey bacon, and cheese.
• Fold the left and right side of the burrito in, then fold the bottom up and roll tightly.
• Roll burrito into parchment paper.
• Serve now or place into a bag or reusable container.
• Transfer to the freezer. Freeze for up to 1 month.
• To reheat, remove burrito from parchment paper and wrap in a damp paper towel.
• Microwave for 3 minutes or until warm.
• Rest for one minute.
• Enjoy!

MAKE-AHEAD BEEF AND BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• Heat beans as directed on can. In small bowl, add hot rice, lime juice and cilantro. Stir to combine.
• Heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup beef mixture and 2 tablespoons rice mixture evenly down center of each. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
• To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).