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Make-Ahead Burritos

We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. —Jennifer Shafer, Durham, North Carolina.
  • Total Time
    Prep: 25 min. + freezing Bake: 50 min.
  • Makes
    16 burritos

Ingredients

  • 3 cups shredded cooked chicken or beef
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 envelope burrito seasoning
  • 1/2 cup water
  • 16 flour tortillas (8 inches), warmed
  • 16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips

Directions

  • In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
  • Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
  • To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
Nutrition Facts
1 each: 345 calories, 13g fat (6g saturated fat), 50mg cholesterol, 846mg sodium, 35g carbohydrate (1g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
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