Freezer Burritos

Ingredients

• ●10 large (10-inch) flour tortillas
• ●450 g (1 lb) ground beef or turkey
• ●1 Tbsp taco seasoning (see Chapter 2)
• ●1 can (425 g / 15 oz) black beans, drained and rinsed
• ●300 g (2 cups) cooked rice
• ●200 g (2 cups) shredded cheddar or Monterey Jack
• ●120 ml (½ cup) salsa
• ●60 g (¼ cup) sour cream (optional)
• ●Salt and pepper to taste
• ●*Optional additions:** Sautéed peppers and onions, corn, diced tomatoes, chopped cilantro

Method

1. Brown the ground meat in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat. Add taco seasoning and 80 ml (⅓ cup) water. Cook until the water evaporates.
2. In a large bowl, combine the cooked meat, beans, rice, cheese, salsa, and sour cream. Stir until evenly mixed. Season with salt and pepper.
3. Warm the tortillas briefly (10 seconds in the microwave or on a dry skillet) so they're pliable and won't crack.
4. Place about ½ cup of filling in the center of each tortilla. Fold the sides in, then roll tightly from the bottom up, tucking the filling in as you go.
5. Wrap each burrito tightly in plastic wrap, then foil.
6. *To eat:** Unwrap the foil and plastic. Wrap loosely in a damp paper towel. Microwave 2-3 minutes, flipping halfway through. (Or thaw overnight in the fridge and heat in a dry skillet for a crispy exterior.)
7. *Storage:** Freeze for up to 3 months.