Meal-Prep Burritos
A big batch of freezer burritos for easy lunches. Makes about 16 at roughly 36g protein and 520 calories each. A creamy chipotle-yogurt sauce goes in each one.
Nutrition · per serving
≈ estimated- Calories
- 569
- Protein
- 30.3g
- Carbs
- 52.6g
- Fat
- 25.6g
Ingredients
- 3 lb ground beef (about 3 lbs)
- 2 cans black beans
- 500 g mexican rice (pre-cooked, e.g. an Uncle Ben's pack)
- 500 g onion (white, diced)
- 300 g cheese (shredded Tex Mex)
- 18 tortillas
- 2 packs taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1/2 can chipotle pepper sauce (for the burrito sauce)
- 1 cup greek yogurt (for the burrito sauce)
- 1 tbsp pickle juice (optional, or pickled jalapeno juice, for the sauce)
- 1 tsp salt
- 1 tsp pepper
Method
- 1
Cook the ground beef and break it up, then add the diced onions and beans before the beef is fully done. Season the beef with just salt and pepper for now.
- 2
Once the onions, beans, and beef are together, season with all the seasonings (cumin, chili powder, garlic powder, onion powder, paprika, and the taco seasoning) and add a bit of water for the taco seasoning so it turns into a nice burrito mix. Let it cook for an hour or two until it's done.
- 3
When it's almost done, stir in the already-cooked Mexican rice.
- 4
When it's done, add all the shredded cheese and mix until it melts in.
- 5
Make the burrito sauce: mix about half a can of chipotle pepper sauce with about a cup of Greek yogurt, plus some salt, pepper, and garlic powder. A splash of pickle juice or pickled jalapeno juice is great if you have it. Mix it all together.
- 6
Fill each tortilla with the burrito mix and a bit of the sauce, roll them up, wrap each one in tinfoil or parchment, and freeze.
