Make Ahead Burritos
Plan ahead for effortless meals with these Make Ahead Burritos, a hearty, freezer-friendly recipe perfect for busy weeknights or meal prep enthusiasts. Packed with flavorful ground beef (or turkey), tender black beans, sweet corn, zesty taco-seasoned rice, and melty shredded cheddar cheese, all wrapped in soft flour tortillas, these burritos are as satisfying as they are convenient. Ready in just 35 minutes, this recipe lets you assemble the burritos in advance, freeze them, and reheat with ease for a quick, delicious dinner or on-the-go lunch. Whether paired with salsa, sour cream, or guacamole, these customizable burritos are a crowd-pleasing solution for stress-free meal planning.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked rice
- 1 pound Ground beef (or ground turkey)
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Corn kernels
- 2 cups Shredded cheddar cheese
- 1 cup Salsa
- 2 tablespoons Taco seasoning mix
- 8 pieces Large flour tortillas
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Heat a large skillet over medium heat. Add the olive oil, followed by the ground beef. Cook the beef until browned, about 7-10 minutes, breaking it up with a wooden spoon as it cooks.
Drain any excess grease from the skillet, then stir in the taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes until the beef is coated and the mixture thickens slightly.
Add the black beans, corn, and salsa to the skillet. Stir to combine and heat for another 2-3 minutes. Remove the mixture from the heat.
Lay out a tortilla on a clean work surface. Spread about 1/4 cup of cooked rice down the center of the tortilla, leaving space around the edges.
Top the rice with approximately 1/2 cup of the beef mixture and a generous sprinkling of shredded cheese. If using, add a pinch of chopped cilantro.
Fold the sides of the tortilla in toward the center, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
If freezing, wrap each burrito tightly in aluminum foil and place in a freezer-safe zip-top bag or container. Label with the date. Burritos can be frozen for up to 3 months.
To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave on high for 1-2 minutes if thawed, or 3-4 minutes if frozen. Alternatively, heat in the oven at 350°F (175°C) for 20 minutes if thawed, or 40 minutes if frozen.
Serve warm with additional salsa, sour cream, or guacamole on the side, if desired.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 7403 mg | 322% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 29.3 g | ||
| Protein | 212.6 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2491 mg | 192% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3966 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
