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Freezer Burritos

I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks—I've even had them for breakfast sometimes! —Laura Winemiller, Delta, Pennsylvania
  • Total Time
    Prep: 35 min. Cook: 15 min.
  • Makes
    12 servings

Ingredients

  • 1-1/4 pounds lean ground beef (90% lean)
  • 1/4 cup finely chopped onion
  • 1-1/4 cups salsa
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1/2 cup water
  • 2 cups shredded reduced-fat cheddar cheese
  • 12 flour tortillas (8 inches), warmed

Directions

  • 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.
Nutrition Facts
1 burrito: 345 calories, 11g fat (4g saturated fat), 36mg cholesterol, 677mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.