Beef and Bean Burritos

I made a batch of Beef and Bean Burritos to freeze for my friend who is expecting a baby at the end of the month.  I have made her a few freezer friendly meals so she doesn't have to spend time cooking when taking care of a newborn baby.   What is so great about making your own burritos is that you know exactly what is going in it.  You can put in your favorite ingredients, so far I have made Breakfast Burritos and Santa Fe Chicken Burritos.  When you freeze these burritos, they will last for a couple months too.  Its great having a quick and easy meal (or snack) on hand.  What I have learned about freezing burritos is to allow the filling to cool to room temperature.  If you freeze a hot burrito, it will not freeze evenly and can alter the texture and taste.  Be sure to wrap each burrito (after cooled) with foil, plastic wrap, or wax paper before putting into a freezer bag.  Definitely use a freezer bag since those are more heavy duty and will protect your food from freezer burn.  Enjoy!

Beef and Bean Burritos

Printable Recipe

Ingredients

8 to 10 large flour tortillas (burrito size)

2 cups shredded cheese (I used cheddar.)

3 cups rice plus water

½ onion, diced

1 clove garlic, minced (or 1 teaspoon minced garlic)

10 ounce can Rotel diced tomato with lime juice and cilantro

1 teaspoon cumin

1 teaspoon chili powder

15.5 ounce can black beans

16 ounce can refried beans (I used fat-free)

½ pound ground beef

¼ cup enchilada sauce (I used Trader Joe’s or feel free to use salsa instead)

Directions

Cook rice in a rice cooker - add rice, water, Rotel diced tomato, onion, and garlic.  Allow to cool.

In a non-stick pan over medium-high heat, add ground beef.  Add in cumin and chili powder.   Stir in enchilada sauce.  Cook for about 5 to 7 minutes until meat is cooked through.  Allow to cool.

Warm tortillas according to package directions. (I microwave for 45 seconds covered with a moist paper towel.)

Spoon about 1 tablespoon refried beans down center of tortilla.

Spoon about 2 tablespoons rice down center of tortillas. 

Spoon about 1 tablespoon meat over rice.

Top meat and rice with about 1 tablespoon black beans.

Sprinkle cheese on top.  

Fold tortilla into a burrito.

Repeat for all tortillas.

To freeze, allow burritos to cool if using warmed ingredients.  Wrap each burrito tightly with foil (or plastic wrap).  Place burritos in large freezer bags.  (I label the bag beforehand with what type of burrito and date.)  

To reheat from frozen, remove foil and microwave on high for 3 minutes.  You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.

Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

tortillas, medium sized

roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

zest of 1 lemon (optional)

juice of ½ lemon (optional)

olive oil, extra virgin

salt and pepper

Directions

Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

 

Drizzle with olive oil and season with salt and pepper. 

 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

 

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!

Taco Tuesday

Its Taco Tuesday in my kitchen!  I love Mexican food and tacos are another easy weeknight meal.   You can have a delicious dinner ready in about 20 minutes.  Now, who doesn't love Taco Tuesday?

 

Ingredients

¾ to 1 pound ground beef (You can substitute with ground turkey.)

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

¼ tsp cumin

1 teaspoon vegetable oil

1 packet taco seasoning mix

16 oz can refried beans (I used a fat free version.)

flour tortillas or taco shells (I used flaxseed & blue corn tortillas.)

Toppings

1 avocado, diced

shredded cheese (I used a Mexican blend of cheddar, monterey jack, colby and mozzarella cheeses.)

cherry tomatoes, halved

lettuce

salsa

sour cream (I used a light version.)

Directions

For the beef:

Heat ½ teaspoon vegetable oil in a large skillet/pan on medium high heat.  Add ground beef with salt, black pepper, garlic powder, and cumin.   Stir beef while cooking until no longer pink.  Drain well.  Stir in taco seasoning mix and water.  Continue to cook for 5-10 minutes, stirring occasionally.

For the refried beans:

Empty refried beans in a small saucepan over low medium heat, stirring occasionally.  This should only take about 5 minutes.  (You can also warm up refried beans in the microwave on high for about 2 minutes.)

For the tacos:

Warm the tortillas or taco shells according to packaged directions.  (I warmed 2 tortillas in the microwave covered with a moist paper towel for 10 seconds on high.) 

Spoon refried beans and beef onto tortilla.  Top with cheese, lettuce, tomato, avocado, salsa, and sour cream.  Feel free to add other toppings or omit some toppings.

I like to add the refried beans first and then the beef.  Sprinkle some cheese on top.

Next I added some lettuce.

Add some tomatoes.

Add the avocado and a little bit of salsa.

And last, but not least, the sour cream!

Serves 4-6 or 2 with lots of leftovers.  I will probably make a taco salad with the leftovers for lunch tomorrow, yum!