Make Ahead Freezer Burritos
These homemade frozen burritos are so easy to make and a lifesaver when you don't know what to pack for lunch!
Prep 30 minutes minutes
Cook 25 minutes minutes
Total 55 minutes minutes
Fat 18
Carbs 36
Protein 19
Yield 16
Veggies
- 5 bell peppers any color, thinly sliced
- 1 large yellow onion thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
Rice
- 1 cup long-grain white rice
- 2.25 cups water
Beef
- 2 lbs. 85% ground beef
- 2 tablespoons tomato paste
- 5 tablespoons taco seasoning
- ¾ cup water
Other
- 8 oz. shredded white cheddar cheese
- 16 large flour tortillas
Veggies
First, preheat oven to 375ºF.
Then, prepare bell peppers and onion by thinly slicing.
Place veggies on a large baking sheet and drizzle with olive oil.
Then, season with taco seasoning and toss.
Bake at 375ºF for 20-25 minutes or until onions become translucent.
Set aside.
Rice
Place 1 cup of white rice and 2.25 cups of water into a small bot.
Bring to a boil over medium/high heat.
Once boiling, reduce heat to low and cover. Let simmer for around 15-20 minutes or until all water absorbs.
Beef
While the veggies are cooking, heat a large nonstick skillet over medium/high heat.
Then, add in ground beef and saute for 7-10 minutes or until almost fully browned.
Add in tomato paste, taco seasoning, and water and continue cooking for a few more minutes until liquid reduces.
Set aside.
Beef Burritos
Prepare beef burritos by laying out all 16 flour tortillas.
Then, evenly distribute beef, veggies, and rice.
Finally, sprinkle on a handful of cheese.
Tightly wrap each burrito by folding the sides in and rolling.
Then, wrap each individual burrito in a piece of tin foil and remove as much air as possible.
Store in the freezer for up to 3 months.
Calories: 384kcal | Carbohydrates: 36g | Protein: 19g | Fat: 18g | Fiber: 3g | Sugar: 3g