Freezer Friendly: Super Easy Beef Burritos
Servings: 6 – 8 burritos
Calories: 511 kcal
• 1 tsp each of onion powder, oregano & salt
• 2 tsp each of cumin powder & paprika
• 1/4 tsp black pepper
• 1/2 tsp cayenne pepper
• Pinch of salt
• Or just cheat and buy a packet of burrito seasoning mix from the supermarket!
• 2 tbsp olive oil
• 3 garlic cloves
• 1 red onion, finely chopped
• 500g organic lean beef mince
• 2 tbsp tomato puree
• 3 tbsp water
• 6 – 8 large soft wraps
• 600g cooked rice, warm
• 210g cabbage, finely sliced
• 1 x 195g tin of sweetcorn, drained
• 1 x 400g tin of black beans, drained
• 4 tomatoes, diced
• 2 shallots, chopped
• 175g grated cheddar cheese
Heat oil in a pan over high heat. Add garlic and onion, cook until onion is lightly browned and fragrant.
Combine beef and heat, until meat is completely cooked through.
Add Seasoning mix and cook for about a minute. Then add tomato paste and water, cook for 5 minutes.
Set aside to cool for 10 minutes – piping hot filling will make the wrap soggy.
Place a soft wrap on a work surface. Place about 50g of rice just below the centre. Top with about 60g of beef, then some cabbage, corn, black beans, tomato, red onion and plenty of cheese.
Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then wrap in foil.
Freezing & Reheating
Beef Burritos freeze brilliantly. The combination of ingredients in this recipe make it ideal for freezing. To reheat, thaw for 24 hours in the fridge or overnight on counter then:
Oven: reheat in oven at 180C in foil for about 40 minutes until outside is slightly crisp.
Microwave: unwrap then microwave for 2 minutes then crisp in dry pan over medium heat;
These are best served with something to dip – sour cream and guacamole are our usual favourites
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