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“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Make Ahead Burritos

Hearty make-ahead burritos filled with seasoned ground beef, creamy pinto beans and melted Cheddar cheese. Make a batch for the freezer and reheat individual burritos whenever you need a quick lunch or dinner.

Make Ahead Burritos


Yield: 10 burritos
Prep Time: About 20 minutes
Cook Time: About 15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • ¼ cup grated or finely diced yellow onion
  • 3 cloves garlic, finely minced
  • 1 pound ground beef
  • 2 tablespoons taco seasoning, or 1 (1-ounce) packet
  • 1 cup tomato salsa
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • ½ cup water or low-sodium beef broth
  • 2 cups shredded Cheddar cheese
  • 10 (10-inch) flour tortillas
  • Cooked white or brown rice, optional

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook for about 2 minutes. Add the garlic and cook for another 20–30 seconds, just until fragrant.
  3. Add the ground beef and cook for about 8 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
  4. Stir in the taco seasoning, followed by the salsa.
  5. Reduce the heat to a simmer and cook for about 2 minutes, until the mixture is heated through and slightly thickened. Remove from the heat.
  6. Combine the drained pinto beans and water or beef broth in a blender or food processor. Process for about 1 minute, until smooth.
  7. Stir the puréed beans into the beef mixture until thoroughly combined.
  8. Stir in the shredded Cheddar cheese.
  9. If using rice, place approximately 2 tablespoons cooked rice in the center of each tortilla.
  10. Spoon approximately ½ cup beef and bean filling over the rice.
  11. Fold the sides of the tortilla over the filling, then roll tightly into a burrito.

To Freeze

  1. Wrap each burrito individually in waxed paper and then tightly in aluminum foil.
  2. Place the wrapped burritos in a gallon-size freezer bag, label with the date and freeze for up to 2 months.

To Reheat

Microwave: Remove both the foil and waxed paper. Place the frozen burrito on a microwave-safe plate and microwave on High for approximately 2½ minutes, or until heated through to 165°F.

Oven: Preheat the oven to 350°F. Remove the waxed paper but leave the burrito wrapped in foil. Place on a baking sheet and bake for 20–30 minutes, or until heated through.

Tip: The beef and beans don't have to be mixed together. You can stir the cheese into the cooked beef mixture, spoon it onto the tortilla and then spread some of the puréed beans over the beef before rolling.

Source: Colleen