BEAN BURRITO TACO BELL RECIPE RECIPES

Name: Freezer Burritos
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/4 pounds lean ground beef (90% lean); 1/4 cup finely chopped onion; 1-1/4 cups salsa; 2 tablespoons reduced-sodium taco seasoning; 2 cans (15 ounces each) pinto beans, rinsed and drained; 1/2 cup water; 2 cups shredded reduced-fat cheddar cheese; 12 flour tortillas (8 inches), warmed

FREEZER BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Freezer Burritos Recipe: How to Make It - Taste of Home image

I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks—I've even had them for breakfast sometimes! —Laura Winemiller, Delta, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 345 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 22g protein. Diabetic Exchanges 2-1/2 starch

FREEZER BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Freezer Burritos Recipe: How to Make It - Taste of Home image

I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks—I've even had them for breakfast sometimes! —Laura Winemiller, Delta, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

TACO BELL BURRITO SUPREME (COPYCAT) RECIPE - DINNER, THE…

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