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My Mother’s Well-known Freezer Beef and Bean Burritos

These actually are the very best freezer beef and bean burritos! And they’re well-known amongst our household and associates! So flavorful, so ridiculously simple, they’re a freezer staple (we are able to’t stay with out them).

No actually, we are able to’t stay with out these burritos. They’ve been a staple in my private freezer for the final decade and a half…and a staple in my mother’s freezer for even longer. I really assume these burritos are what received Brian over to my household nearly 20 years in the past (I imply, aside from our extremely hilarious senses of humor that surprisingly solely we discover humorous more often than not).
At any time when we go to my dad and mom in Montana, it’s just about a provided that Brian can be heating one in every of these infants up proper round 2:38 p.m. most days. By advantage of my vulture-like hovering, I normally eat half which implies he has to warmth up a second one. We’re a very good crew that manner.
My mother is truthfully well-known for this burrito recipe. She makes dozens and dozens of them at a time and arms out luggage to associates, household, neighbors, church peeps, US! When you get a style of the tacky beef and bean goodness, you’ll perceive the character of the cult following.

For a very long time, I experimented with making a extra from-scratch model. This held me again from getting you the recipe…and wasted lots of time. Guess what? Wasn’t price it. Perhaps it’s the nostalgia of wanting the identical flavors my mother has created for years, however I spotted life’s too brief to make home made taco or enchilada sauce for a burrito recipe. At the least for me.
The important thing to the nice taste of those superb freezer beef and bean burritos is utilizing substances/spices you already like the flavour of. Like, that is actually vital. I’ve given some particulars within the notes of the recipe beneath about a few of my model preferences (and hyperlinks to a couple home made substances I do use if I’ve readily available – these refried beans and this home made salsa).
When you do some soul looking to get all that sorted out, it’s actually as simple as cooking the meat and onions after which throwing every little thing else in (effectively not the tortillas and cheese, clearly) and heating by means of. The filling is tremendous saucy as a result of we’re not championing dry, crusty burritos. Nope, not right here.

As a result of it is a freezer recipe meant to inventory your freezer with tons of lunch- and dinner-saving goodness, it makes lots. Most likely proper round 20-30 burritos (and oftentimes, I double for optimum burrito making). I nearly all the time use 8-inch tortillas…my mother all the time makes use of 10-inch tortillas. Once more, private desire.

I stuff and roll all the burritos separately and place them on giant sheet pans. As soon as they’re all rolled, I wrap every one individually in plastic wrap after which pop them in gallon-size freezer ziploc luggage and freeze. In fact this complete course of is faster when you recruit some helpers and do the stuffing, rolling, wrapping assembly-line type.

We’re microwaver burrito reheaters. How about you?
Seize a burrito, unwrap it and place it on a microwave-safe plate. In our microwave, we warmth it for one minute after which use a fork to poke holes randomly on the highest of the semi-thawed burrito (or pierce a couple of occasions with a paring knife) and warmth once more for 1-minute intervals till piping sizzling and heated by means of. Microwaves range in energy, so regulate the precise time you’ll must get the burrito safely heated with out the chance of third diploma burns on the roof of your mouth.
You may also use an oven to warmth them up. Unwrap the burrito(s) from the plastic wrap and rewrap in foil (so the tortillas don’t dry out) and place on a baking sheet. Actual time and temperature will range, however I’d recommend 325 levels for about an hour.

You’ll be able to eat the saucy burritos plain Jane or high with bitter cream, salsa, avocados, or no matter else your coronary heart needs.
These actually are the very best freezer beef and bean burritos on the planet. They’ve saved us on so many dinner nights, I’ve misplaced depend. And my children recurrently take them of their lunches (they’re fortunate sufficient to have a microwave to make use of of their cafeteria).
I’ll usually seize a bag of those burritos and throw them on high of no matter take-in meal I’m bringing to somebody as somewhat bonus. As in, right here’s dinner for tonight! And right here’s a bag of burritos to eat everytime you need (ahem, particularly when you don’t like the actual dinner I introduced).
In case you are a longtime fan, as am I, of the opposite freezer burritos I’ve on my website, the principle distinction is that these burritos (my mother’s well-known recipe) don’t have rice to bulk up the substances and they’re much saucier.
Though it does take a little bit of time to make a batch or two, it’s price it, I promise. There’s a value financial savings for positive. And there’s little doubt these freezer burritos are intensely extra scrumptious than their retailer purchased counterparts. When you haven’t but established your meals presence the place you reside, it’s time to interrupt out the freezer burritos and begin making a reputation for your self.
One Yr In the past: Simple Thai Burgers with Peanut SauceTwo Years In the past: Entire Grain Banana Chocolate Chip Snack CakeThree Years In the past: Almond Pleasure Chocolate Chip CookiesFour Years In the past: The Greatest No-Bake CheesecakeFive Years In the past: Creamy Hen and Quinoa Cordon Bleu CasseroleSix Years In the past: Cinnamon Roll CakeSeven Years In the past: Peaches and Cream SensationEight Years In the past: Pink Chile Sauce Hen Enchiladas

Yield:
20-30 burritos

Prep Time:
1 hour

Cook dinner Time:
20 minutes

Whole Time:
1 hour 20 minutes

Components

1 half of kilos lean floor beef (or floor turkey)

1 cup chopped onion

1 teaspoon salt (I exploit coarse, kosher salt)

1/four teaspoon black pepper (I exploit coarsely floor pepper)

three cans (16 ounces every) refried beans

three cans (four ounces) inexperienced chiles (gentle, medium or sizzling, relying on desire)

1 half of cups (12 ounces) inexperienced taco sauce or inexperienced enchilada sauce

1 half of cups (12 ounces) purple taco sauce or purple enchilada sauce

half of cup (four ounces) salsa, inexperienced or purple

1 teaspoon floor cumin

1 teaspoon chili powder

half of teaspoon garlic powder

half of teaspoon onion powder

6 to 7 cups shredded cheese (I desire utilizing a mixture of cheddar and Monterey Jack)

20 10-inch tortillas or 30 8-inch tortillas

Directions
In a big saucepan, brown the bottom beef and onion with the salt and pepper till cooked by means of, breaking the meat into small items because it cooks. Drain extra grease. Add the remaining substances (aside from the cheese and tortillas) and blend to mix. Warmth by means of, stirring usually to stop sticking. Add extra salt and pepper to style. Let the combination cool barely. Unfold about 1/three to half of cup of the filling on every tortilla (relying on the scale of the tortilla and the way stuffed you need them). Sprinkle about 1/four cup cheese (or so!) on the filling. Fold within the sides after which roll the burrito closed (see footage within the submit for a visible). I roll all of the burritos and place them on a big sheet pan. After they’re all rolled, I wrap every one individually in plastic wrap after which put them in gallon measurement ziploc luggage and freeze. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes within the semi-thawed burrito with a fork or lower the burrito in half and microwave for 1-minute intervals till heated by means of. They will be piping sizzling! Eat fastidiously. 🙂

Notes

Components: the success of this recipe depends closely on utilizing manufacturers/flavors you want for the refried beans, taco or enchilada sauce, inexperienced chiles, spices, and so forth. I nearly all the time use the La Victoria model of taco sauce, Outdated El Paso or Hatch model of canned inexperienced chiles, home made refried beans or Dealer Joe’s, Outdated El Paso or Rosarita conventional refried beans. My favourite salsa is that this home made stuff or Dealer Joe’s chunky salsa or salsa verde. My most popular chili powder is Penzey’s however I’ve used McCormick on this recipe many, many occasions.

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Recipe Supply: from Mel’s Kitchen Cafe

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Vegetarian

Creepy Bats and Cats Vegan Chocolate Graham Crackers

Are you within the Halloween spirit but? If not, seize some black cocoa or some Hershey’s Particular Darkish Cocoa, get out the Halloween cookie cutters, put in your witch hat and bake some bat and cat vegan chocolate graham crackers.These cute cookies are flippantly sweetened with maple syrup and use complete wheat flour. That makes them more healthy than your common Halloween deal with.The Satan Is Within the DetailsMy good friend, Jenni Area completely makes enjoyable of me for my detailed adorning on my vegan Halloween cookies. I’ve to confess it does take a while to poke 2 eyes in every cookie individually. However the ohs and ahs make it greater than price it.I exploit a chopstick to make the eyes earlier than I bake them. You can additionally make Fork and Beans home made googly eyes to make them much more excessive.Can I Make These Vegan Chocolate Graham Crackers Gluten-Free?Sure, simply use a gluten free baking mix as a substitute of the wheat flour.Can I Make These Oil-Free?Kind of… What I imply is they are going to not be crunchy like cookie crackers. As a substitute they are going to be a gentle cookie. If that’s okay with you it’s definitely okay with me. Simply use banana, applesauce, candy potato puree or pumpkin rather than the oil.That is simply one of many 25 spooky recipes you’ll discover in my Halloween e-cookbook, The Ghoulish Gourmand Halloween e-Cookbook, get the Kindle model at Amazon for $3.99.Extra Halloween Recipes to TryVegan Halloween Cookies: Creepy Bats and Cats Chocolate Graham CrackersThese cute chocolate cookies are only a contact candy from maple syrup. The midnight black shade comes from the particular darkish cocoa powder. These are crunchy and are nice dipped within the Spooky Candy Potato Oatmeal Cookie Dip recipe from The Ghoulish Gourmand Book.Servings: 6 to eight servingsAuthor: Kathy HesterIngredientsdry elements:1 half cups complete wheat flour2 tablespoons Dutch-processed cocoa powder like Hershey’s Particular Dark1/2 teaspoon baking soda1/2 teaspoon saltwet elements:1/four cup maple syrup1/four cup delicate oil I used an avocado-coconut blend1/four cup nondairy milkInstructionsPreheat your oven to 350°. Put together 2 giant cookie sheets by oiling or masking with parchment paper.Combine all of the dry elements in a medium-sized mixing bowl. Add the moist elements to the dry elements and lower in with a pastry cutter or 2 forks. Use your fingers to make a ball. If the dough is simply too crumbly, add one other tablespoon of nondairy milk and take a look at once more.Roll out ¼ of the dough at a time on a floured work floor right into a medium thickness. Use bat and cat cookie cutters to chop out shapes and gently place them on the baking sheet.Repeat till all of the dough is used. In the event you use medium-sized cookie cutters, these might want to bake for about 10 minutes. The cookies will probably be crunchy.

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