Make Ahead Burrtios
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
PEPPER FILLING
Preheat your oven to 375ºF.
Thinly slice the bell peppers and onion.
Spread the sliced vegetables out on a large baking sheet, drizzle with olive oil, and sprinkle with taco seasoning.
Toss everything together to coat evenly.
Bake for 20–25 minutes, or until the onions are soft and translucent.
Once done, remove from the oven and set aside.
2
CHICKEN OR BEEF FILLING:
While the vegetables are roasting and rice cooking, heat a large nonstick skillet over medium-high heat.
Add the ground beef and cook for 7–10 minutes, or until it’s nearly browned.
Stir in the tomato paste, taco seasoning, and a splash of water.
Continue cooking for a few more minutes, until the liquid has mostly reduced.
Add black beans and stir.
Remove from heat and set aside.
3
RICE: Add 1 cup of white rice and 2¼ cups of water to a small pot.
Heat over medium-high until it comes to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes, or until the water is fully absorbed.
4
TACO SEASONING:
Mix all ingredients in small bowl. Makes about 11 Tbsp.
5
ASSEMBLY:
To assemble the beef burritos, lay out all 12 flour tortillas.
Evenly divide the beef, roasted veggies, and rice among them.
Top each with a generous sprinkle of shredded cheese and a spoonful or two of taco sauce.
Fold in the sides, then roll tightly to form burritos.
Wrap each one in foil, pressing out as much air as possible.
Freeze for up to 3 months.
Instructions
2 pounds lean ground beef or chicken or steak sliced thinly
4 Tbsp tomato paste
6 Tbsp taco seasoning (recipe below)
¾ cup (180ml) water (½ cup if using steak)
1 can black beans (rinsed optional)
Beef or Chicken Filling
5 bell peppers (any color
thinly sliced)
1 large yellow onion (thinly sliced)
2 Tbsp (30 ml) olive oil
3 Tbsp taco seasoning (recipe below)
Pepper Filling
1 cup rice (dry)
shredded cheese of your choice
14 large flour tortillas
taco sauce (we add a bit to each burrito before freezing)
Other
4 Tbsp chili powder
2 Tbsp ground cumin
4 tsp fine sea salt
4 tsp ground black pepper
2 tsp ground paprika
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
Homemade Taco Seasoning
Make Ahead Burritos (Freezer Friendly)
Anthology of Crumbs
Set aside just an hour to prep 14 delicious homemade frozen burritos, packed with savory ground beef, roasted veggies, and fluffy white rice. They’re hearty, flavorful, and ideal for stocking your freezer.
Servings :
14
Calories:
Prep Time
30 min
Cooking Time
30 min
Rest Time
10 min
Total Time
1 hr 10 min
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