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21 :: 30

I’m bad at buying quick meals.  Anything quick is usually not good for you or not good to eat.  But I recognize the importance of having meals that anyone can pop in the microwave and eat ASAP.

Right now the Quick Meal Menu is pretty slim.  Ramen is becoming a favorite (which is gross and delicious in the same vain: 1/2 the packet for less sodium).  I’m not a fan of the freezer pizza, but it works in a pinch.  Cereal?  Hell, yes.  And Freezer Burritos.

I swear to all the Cooking Gods that these are the Kings of Quick Meals.  I bow to the bag every single time I reach into and pull out the frozen God.  Stop buying the grocery ones.  Please.  They’re impostors.  They’re awful for you.  They aren’t even that tasty.  Sure they’re quick and easy, but so are Hookers and I doubt you’re bringing one of those home.

Please, print and save the following recipe.  Make a batch.  Make a double batch.  Make your own version.  Just trust me.

Freezer Burritos to Save Your Life (fine.  your grumbling tummy)

  • 1 lb. ground beef (I’m sure you could use turkey, but I haven’t.  Yet)
  • 1 to 2 T. of taco seasoning mix (you know this is so easy to make and much healthier and CHEAPER)
  • 3 Cups pinto beans (make your own and mash them a little or rinse off two cans)
  • 2 C. shredded cheddar cheese (a bag of whatever you’ve got on hand.  Minus mozzarella.  That sounds gross)
  • 1 C of enchilada sauce (I’ve used a can of the generic grocery store and I’ve made my own sauce before.)
  • 1/2 C diced onion (how about one small onion?  That’s easier than measuring)
  • 4 oz can of chopped green chiles (make sure they’re chopped.  nothing worse than grabbing the non-chopped…)
  • 12 burrito-size flour tortillas
  1. Cook the meat until it’s no longer pink.  Stir in taco seasoning.
  2. Drain and transfer to a large bowl.
  3. Add the beans, cheese, sauce, onions, and green chiles.
  4. Make a little burrito rolling station.  Take about a 1/2 C of filing and plop it in the center of a tortilla.  Fold over one side, roll a little and tuck the ends in.  Then continue to roll.  Place it on the rolled seam and get going on the other 11.  My first one always looks pathetic.  I’m not ashamed to admit that I’ve watched a video on how to properly roll a burrito.
  5. Let them cool.  If you have the freezer space, I’d freeze them on a pan for about 15-20 minutes.  Get them 1/2 frozen.  And then stuff them into a larger freezer bag.  This helps when you one to make just one.  You won’t be banging a frozen burrito on your counter at 2 a.m.
  6. To eat after frozen.  Grab one or two.  Microwave for 1:30 and then flip.  Microwave for another 1:30.  I like my shells crisp and with some color.  So I heat a skillet during the microwave portion.  When it’s finished in the microwave, I drop it on the skillet and toss each side.  But you can skip that part, but you may have to heat longer in the microwave.  I’m sure you can figure that out.

Make some variations.  Make them yours.  Try different seasonings.  Different meats.  Homemade sauce or green sauce.

21:30

Freezer burritos for life.

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  • Instant Love » Erika Ray Photography - […] eat a lot of burritos (fine…  I eat a lot of burritos).  I prefer homemade beans.  They’re cheaper and with an Instant Pot, they’re almost […]January 25, 2016 – 8:30 amReplyCancel

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