Make Ahead Freezable Meatless Lunch Burritos Recipes

VEGETARIAN BURRITOS RECIPE

Steps:

• Cook your quinoa/brown rice according to package instructions either on the stove top or in the microwave. I like just using microwavable packages to save time but you can do either. While to rice is cooking slice onion, peppers (removing ribs and seeds) into strips or a large dice.
• Add sliced onion, peppers, olive oil and taco seasoning to a small skillet and saute on medium heat for 5 minutes or until veggies are soft. Add corn to skillet and cook another 1-2 minutes. Remove from heat and set aside.
• Wrap tortillas in several damp paper towels and microwave for 30 seconds until warm. While the tortillas are warming open and rinse canned black beans.
• Once all your fillings are prepped it is time to fill the burritos. In the upper-center of a warm tortilla add 1/4 cup each of rice/quinoa, black beans, veggies, and cheese. Then a tbsp of taco sauce. You can add more cheese if you wish, and if you are substituting meat you will not need as much of the other ingredients.
• Once filled, fold sides of tortilla over on top of filling and roll the the tortilla away from you folding over on itself. Use your fingers to keep the sides secure and the filling in. Repeat filling and rolling until all tortillas are filled.
• Warm a skillet or grill pan on the stove top on medium heat and spray with cooking spray. Add burritos seam side down and cook 5 minutes until warm through then flip and repeat. Enjoy warm with optional extras, enjoy! See Recipe Notes for freezer storage options, and alternate cooking methods.

MAKE AHEAD & FREEZABLE MEATLESS LUNCH BURRITOS

Steps:

• Combine all ingredients
• Spoon by 1/3 cupfuls into center of tortillas & fold into burrito
• Wrap individually with wax, parchment paper or foil. Place in freezer bag and freeze. From frozen these can be reheated in the microwave. Unwrap & heat in microwave for 1 1/2-2 minutes. (If you warm these up in the paper the tortilla tends to stick to it & don't ever put foil in the microwave!!) If they are defrosted they can be reheated in toaster oven for a crispier outside.

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 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-IT-DON'T-BUY-IT FROZEN VEGETARIAN BURRITOS

Steps:

• Cook the brown rice according to the package directions. Transfer to a large bowl and cool completely.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the tomato paste, chile powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, squash, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes. Add the spinach, in batches if needed, and fold in until wilted. Allow to cool completely.
• Lay the tortillas out on a clean work surface. Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling. Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce. Fold the edge nearest to you over the filling, fold in the sides and finish rolling up. Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
• To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
• For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
• Serve with reduced-fat sour cream, salsa and guacamole if desired.

FREEZER BURRITOS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.