Freezer-Friendly Cheesy Beef & Veggie Burritos

Welcome to my new series where I am making easy, nutrient-dense recipes to fill my freezer before my baby comes! I polled my community to see what they wished they had on hand when they were postpartum and so many people said one-handed meals and snacks to eat while you’re breastfeeding. To me, there’s no better one-handed meal than a burrito!

These cheesy beef burritos are not only irresistible, but they are packed with protein, fiber and veggies to help fuel you! You can whip up 10 of these in under 30 minutes- they’re so easy to make. Defrost in the oven or microwave and if you have the time, crisp them up in a pan before enjoying. I love to serve these with sour cream and hot sauce. Yum!

Let’s Make Them!

What You’ll Need:

• Ground beef, I used 85% lean
• Yellow onion
• Bell pepper
• Taco seasoning
• Black beans
• Diced tomatoes with green chiles
• Cooked brown or white rice (I use a bag of frozen rice from Trader Joe’s)
• Large (12-inch) flour tortillas
• Shredded cheese (like cheddar, Pepper jack or Monterey jack)
• Sour cream, salsa, hot sauce, etc. to serve

Heat a large, deep skillet over medium-high heat. Add the ground beef and break up with a wooden spoon or meat masher as it browns. Once the meat has browned, add the taco seasoning and stir to combine.

Add the diced onion and bell peppers and continue to cook for 6-8 minutes until the bell peppers are soft.

Add the beans, tomatoes, and cooked rice and stir to combine. Continue to stir occasionally for 2-3 minutes until everything is incorporated and heated through. Season to taste with salt and pepper.

Next, assemble the burritos. Optional: heat the tortillas in a hot pan for a few seconds each side so they don’t tear. Add the tortilla to a flat surface then add a few spoonfuls of the mixture to the center and top with cheese, being careful not to overfill as this will make it harder to roll. Fold in the ends then roll the burrito tightly.

Wrap each burrito in foil and transfer to a ziplock bag if freezing. Keeps up to 3 months in the freezer.

If eating right away, heat a drizzle of oil in a skillet over medium heat and add the burrito seam side down. Cook for 2-3 minutes each side until golden brown. Slice in half and enjoy with your favorite condiments like salsa or sour cream.