Sunday, November 24, 2013

Freezer Burritos

I must confess: I love freezer food.

Frozen pizzas...
Frozen perogies... 
Frozen potstickers....
Other frozen foods that don't start with 'P'....

But freezer food is such a guilt fest that I'm not sure if it's worth it. 

The judgy look from the checkout lady at the store, the extensive ingredient list (half of which I can't pronounce), the ridiculous calorie count, and my inability to NOT eat an entire pizza in one sitting really puts a damper on the whole meal. 

What's a gal to do? 

Make her own freezer food, that's what!

These burritos are easy-peasy from beginning to end.


  •  5-7 pounds pulled pork (I use this recipe)
  • Beans of choice (see below for my Chipotle Black Beans)
  • Jar of salsa
  • Cheese (I like to use Velveeta in these because it reheats great and it's easy to portion out. Don't judge.)
  • Burrito flour tortillas (15-20 should do you right)
  • Aluminum foil
A few tips:

Start with cold/room temp ingredients. I make my pork and beans the day before and pull them out of the fridge (along with my tortillas) 30 minutes before I start. Warmed ingredients will lead to condensation, which will lead to soggy burritos upon reheating. Bleh.

Don't overfill. I generally use 1/3 cup meat, a spoonful of salsa, two soup spoons of beans and one slice of cheese. I'm able to fold up my burritos without the ingredients leaking out or breaking through the tortilla.

Line your wrapped burritos on a baking sheet and freeze them flat before you toss the in a freezer bag. 

When you're ready to eat, unwrap and heat in the microwave for 2-3 minutes, or place wrapped burrito in a 350 degree oven and bake 35-45 minutes, or until heated through. 

Fill, fold, foil and freeze. What could be easier?


Chipotle Black Beans:
  • 2 cans black beans: 1 drained, one undrained
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • pinch of allspice
Add all ingredients to a medium saucepan and simmer on low for 20 minutes. 




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