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.

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.

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).

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

VEGETARIAN FREEZER BURRITO

Steps:

• Making the cilantro lime rice: Place rice in a fine mesh sieve and rinse well with cold water and add to a medium pot. Cover with 1 inch of cold water and place over medium heat. Once the rice is simmering, give it a stir, turn heat down to low, and cover. Cook until rice has absorbed the water and is tender, 15-20 minutes. There may be extra water, which you should drain off by leaving a space between the lid and pot, then pouring the remaining water out into the sink. Return to the stove off heat, cover, and let the rice steam for 5 minutes. Stir in cilantro and lime juice. Set aside.
• Freeze the burritos: Transfer burritos to a freezer safe plastic bag or container and store in the freezer for up to 6 months, but ideally use within 3 months.
• To reheat frozen burritos: To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate. Microwave on defrost for 7 minutes per side or until the burrito is completely thawed. Transfer burrito a nonstick skillet over medium heat-low heat and cook for 3-4 minutes per side or until burrito is nice and crispy. To reheat in an oven, preheat to 400°F. Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes. Remove and unwrap burrito. Return back to oven for 10 minutes for a crispy tortilla.

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.

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
• Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
• In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
• Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
• Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
• Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
• Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
• When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
• Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
• Enjoy!