Craving a delicious and convenient meal? Discover the ultimate freezer-friendly shredded Mexican beef burritos, bursting with flavor and ready in minutes.
Get ready to unlock the secrets to tender beef, cheesy goodness, and a surprising crunchy salad that will revolutionize your burrito game!
Ingredients
For the salad, you're gonna need a few things, and trust me—it's super easy! First, grab about 4 cups of finely shredded red or purple cabbage. It adds such a vibrant color and crunch!
Next, you'll want one carrot, julienned. Don't worry too much about getting it perfect; just aim for thin strips. A handful of fresh mint leaves, roughly chopped, is important! To vary from chicken burritos, this recipe uses beef.
For the dressing, it's equally simple. You'll need 2 tablespoons of lemon juice—freshly squeezed is awesome. Add 3 tablespoons of olive oil and half a teaspoon of salt and then black pepper to your liking. That's it—you have all the ingredients! It is healthy, I swear! You may feel fiber improving every cell in your body like it's a superpower.
Cooking Instructions
Now, let's get into how I make this awesome salad! It's super easy, I promise! First, grab a big bowl, and throw in those colorful salad ingredients.
Next, it's time for the dressing. I usually whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. You can shake it in a jar, if that's easier!
- Cabbage: Throw cabbage into a bowl
- Handful of mint leaves: Chop them up!
- Whisk: Whisk dressing
I like to eyeball it sometimes, but I recommend sticking to the recipe for the best flavor. Then, pour that lovely dressing over the salad. Toss everything together gently until it's all coated.
Finally, give it a taste – and adjust the seasoning if you need to. Maybe add a little extra salt if you're feeling spicy! And that's it! Enjoy!
Assembly
Once the salad is ready, assembling it all together is where the magic really happens! I like to warm my tortillas slightly – it makes them more pliable, and less likely to tear – nobody wants a burrito explosion!
Grab a warm tortilla, and put about 1/2 cup of that magnificent shredded beef right down the center. A bit of cola can add moisture to the beef. Don't overfill, or you'll have a hard time folding, and you'll make a mess.
Next, pile on about 1/4 cup of cheese, followed by a generous spoonful – maybe 2 tablespoons-ish – of your salad! This is where the flavor really pops, trust me!
Now, for the folding, tuck in the sides of the tortillas, then tightly roll up from the bottom. If I'm feeling particularly ambitious and want to keep everything real tidy (especially for the kids), I'll sometimes grab a toothpick to secure the fold.
Freezing and Reheating
If you are thinking ahead, like I often do, freezing these burritos is a fantastic option! After assembling, wrap each burrito individually in foil and then place them into a freezer bag–this prevents freezer burn and keeps them fresh!
When you're ready to eat one (or five, I won't judge!), thawing is easy. You've got choices:
* Microwave: Remove foil – yes, really! – and microwave for 2-3 minutes.
Oven**: Wrap in foil and bake at 350°F (175°C) for about 20-25 minutes.
Refrigerator**: Thaw overnight. Then, you can microwave or bake as mentioned earlier
Thawing in the fridge is my go-to–it's super convenient. Reheating gives you that warm, delicious burrito, ready for any topping. These burritos are really a lifesaver!
Short Recipe Version
Shredded Mexican Beef Burritos (Freezer Friendly)
Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Size: 6 burritos (estimated)
Ingredients:
- 1.5 lbs Shredded Beef
- 1 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 can (10 oz) Diced Tomatoes and Green Chilies
- 1 cup Cooked Rice
- 1 cup Shredded Cheddar Cheese
- 6 large Flour Tortillas
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
- Stir in shredded beef, black beans, diced tomatoes and green chilies, and rice. Heat through.
- Lay out tortillas and divide the beef mixture evenly among them. Top each with cheddar cheese.
- Fold in the sides of each tortilla and roll up tightly to form burritos.
- Bake for 10-15 minutes, or until heated through and cheese is melted.
- Cool completely then wrap individually in foil, place in a freezer bag, and freeze.
- To reheat, thaw overnight or microwave (remove foil first!).
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 40g