Freezer burritos are always at the ready! Make. Freeze. Heat. Enjoy! Looking for a super easy, kid and adult friendly lunch or snack? Burritos to the rescue!
The beauty of burritos is that not only are they great, quick snacks but they can be made with an endless list of ingredients. Kind of a "kitchen sink" recipe. If you have it on hand and it sounds good to you, just throw it in!
So, I'm not sharing an exact recipe in this post. Rather, consider this your burrito guide as you experiment with what you like.
Ingredients
You'll definitely want tortillas (large burrito size). And the rest is up to you. Here are a few options for your stuffing...
Classic: onion, jalapeno, garlic, tomato, beans, salsa, cheese, rice
Breakfast: scrambled eggs, onion, tomato, cheese, veggie sausage, hot sauce
Sassy: roasted sweet potato, onion, beans, cheese, green onion, quinoa, cayenne, cinnamon
Like I said, I throw in all sorts of things so no batch of burritos is ever the same in my house. As you can see in the photo above, my most recent batch had the following stuffing ingredients: black beans, pinto beans, quinoa, green onions, purple cabbage, spinach, tomatoes, celery and salsa (Frontera roasted garlic + tomatillo). Plus cheddar cheese.
Directions
Prep - Chop all your veggies and cook your grain (rice/quinoa/etc.). If you're including roasted potatoes or root veggies, you'll want to roast in advance. And if you're using veggie sausage (or any type of meat or tofu), go ahead and cook it now.
Cook - Using your largest skillet, saute your hard veggies (onion, garlic, etc.). If you're using scrambled eggs, include them in this first cooking phase. Once tender, then add all remaining ingredients except cheese (and obviously not the tortillas). This includes any tender veggies, such as tomatoes and spinach. If you want the cheese pre-melted in the stuffing, you could go ahead and add it now. I only do this if I use feta cheese. Allow your stuffing to simmer on low so that the flavors can meld. NOTE: If you don't have a large enough skillet to heat everything in, you could always keep things separate or use a large soup pot. I like mixing it all together because it helps permeate the flavors and makes stuffing a lot faster later.
Cool - Once you're finished cooking your stuffing, allow it to cool completely.
Tortilla Prep - Warm your tortillas based on package directions. I wet a kitchen towel (squeeze out any excess) and wrap up 4 tortillas and place them on a microwave safe plate. Then I microwave for 1 minute. This allows the tortilla to become nice and pliant, which will help you roll them more easily.
Stuff & Roll - Scoop some of your stuffing onto the lower half of a tortilla. The stuffing should fill up about two-thirds of the lower half. Now add your shredded cheese on top and then roll to close. How to roll a burrito (credit: Thrillist)
Freeze - Place rolled burritos on a baking sheet with a small amount of space between each one. Allow to freeze at least 4 hours (overnight is best).
Wrap & Store - Wrap each frozen burrito in wax paper to keep them from sticking together. Then place them in in a freezer-safe bag and store in the freezer until you're ready to eat them.
Heat & Eat - When you're ready to eat them, take a burrito out of the freezer and remove the wrapper. (I save and reuse the wrappers and freezer-safe bags.) Place the burrito on a microwave-safe plate and heat for one minute. Flip over and heat for another minute. Serve as-is or with whatever toppings you like, such as hot sauce/salsa, sour cream and avocado. Enjoy!
TIP: I often make these over two days. Day one - cook everything, put in the fridge. Day two - stuff and freeze.
