Well friends, this is the end of my baby prep freezer meals. If you missed any in this little series here you can find my: Chicken and Broccoli Alfredo, Minestrone Soup, and Vegetable Enchiladas. In addition to those I also made and froze White Garlic Stuffed Shells and Lemon Chicken Noodle Soup. And I successfully reached my goal of not doing any real cooking for the first 4 weeks of Hadley’s life. Although now I look forward to getting in the kitchen a few times a week, but we are still relying heavily on semi homemade meals and what we have left in the freezer.
Homemade freezer burritos are so easy to make. Why haven’t I been keeping them around for years? Perfect for lunch or dinner. I know I will be whipping up another batch soon for grab and go lunches for the hubby.
I even made a few of these vegetarian with the leftover veggie enchilada filling (which I highly recommend, they were delish)
Our favorite way to reheat the burritos was in the toaster, then they get a little crispy, like a chimichanga, but in a pinch the microwave works great, or I have even seen people press them on a panini grill (although I haven’t tried it myself)
- 1 can black beans, drained and rinsed (or about 2 cups cooked black beans)
- 1lb chicken, cooked and chopped
- 1½ cup shredded cheese
- 2 roasted chilies chopped
- 2 teaspoons taco seasoning
- large burrito size tortillas
- Mix all the ingredients together in a large bowl, except the tortillas. Place ½-3/4 cup of the filling down the center of each tortilla, fold the ends in, and roll up. Freeze on a baking sheet lined with waxed paper. Once frozen wrap individually in waxed paper or plastic wrap and place inside a large ziploc bag. Return to freezer.
- To heat either microwave for 3-4 minutes, press on panini grill until hot, or bake on 350 until top is browned and crispy about 15 minutes. (We suggest baking)
Approx cost per serving: $1.30