Meal prep doesn't have to be boring or bland. Try these burritos to have on hand for a quick breakfast, lunch, or dinner option.
Burritos Bellingham
Chef Darlene Glantz Skees
24 burritos
30 minutes
30 minutes
Mexican-American
Breakfast/Lunch
If you haven't prepped burritos to freeze before, roll them up in parchment paper first, then aluminum foil. You can layer the foil under the parchment so you can reheat them in your oven or toaster oven as-is.
Ingredients
1 tbsp olive oil
¼ sweet onion, chopped
3 lbs ground beef
4 oz can chopped green chilies
14-16 oz taco salsa sauce
1 bunch green onions, chopped (tops and all!)
1 can chopped ripe olives
20-24 flour tortillas
16 oz can refried beans
2 lbs Mexican mix shredded cheese
2 cups sour cream
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Frying Pan
Rectangular Baking Dishes
Directions
Preheat oven to 350°F.
Heat olive oil in skillet. Add chopped onion and sauté for 2-3 minutes.
Add the ground beef and brown. Drain grease off.
Mix meat together chilies, taco sauce, green onions and olives.
Spread each tortilla with a tbls of refried beans; spoon meat mixture down center, top with shredded cheese and roll up envelope style.
Place in 2 large rectangular baking dishes, top with more cheese and sour cream.
Bake 30-45 minutes at 350°F. (If you bake covered with foil, be sure to spray the underside of the foil with non-stick spray so the cheese doesn't stick. Remove for the final 10 minutes.)
Wrap tightly and use within 2-3 months.