From Freezer to Table by Polly Conner & Rachel Tiemeyer

Author:Polly Conner & Rachel Tiemeyer
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-08-10T16:00:00+00:00

GOES WELL WITH

✓ Avocado Lime Salsa (recipe available on Thriving Home)

✓ Creamy Avocado Dip (recipe available on Thriving Home)

BEEF AND BEAN BURRITOS

If you’re cooking for only one or two people or you need a new lunch box option, you’ll want to stock your freezer with these burritos. Not only can they be frozen individually, but they’re also budget-friendly, packed with nutritious ingredients, and quite filling. Because half of the beans are mashed before they’re added in, each bite is creamy and easy to eat on the go. The ground beef filling is far from bland, seasoned with bold flavors like cumin, chili powder, tomato paste, and lime juice. Use fresh toppings like sour cream, guacamole, or salsa to complete the dish.

Yield: 10 burritos

3 cups store-bought or homemade Chicken Broth, divided

8 cloves garlic, minced, divided

1½ cups instant whole grain brown rice

⅓ cup minced fresh cilantro

1 can (15 ounces) pinto beans, rinsed and drained, divided

1 tablespoon olive oil or avocado oil

1 onion, diced

1 green bell pepper, diced

¼ cup tomato paste

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 pound lean ground beef

1 tablespoon lime juice

4 cups shredded sharp Cheddar cheese

10 whole wheat tortillas (10" diameter)

Sour cream, guacamole, and salsa for serving

1. Preheat the oven to 400°F. Line a baking sheet with foil (to make for easy cleanup).

2. In a large pot over medium-high heat, bring 2½ cups of the chicken broth and half of the garlic to a boil. Add the rice and cook according to package directions. Allow the rice to cool for 10 to 15 minutes, fluff with a fork, and stir in the cilantro. Set aside.

3. In a small mixing bowl, combine half of the beans and the remaining ½ cup chicken broth. Using a potato masher or the flat bottom side of a fork, mash until the beans no longer have large clumps. Set aside.

4. In a large nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the remaining garlic, the tomato paste, cumin, oregano, and chili powder.

5. Increase the heat to medium high. Add the ground beef and cook, breaking up the meat, until it’s no longer pink, about 5 minutes. Stir in the remaining beans, the reserved mashed bean mixture, and the lime juice. Remove from the heat.

6. To assemble your burritos, start by sprinkling ⅓ cup shredded cheese over each tortilla. Add a scant ⅓ cup of rice followed by a heaping ⅓ cup of beef mixture.

7. Fold the sides of each tortilla over the filling. Then fold the bottom of the tortilla over the sides and filling. Roll the burrito tightly and place seam side down on the baking sheet. (Freezing instructions begin here.)

8. Sprinkle the tops of the burritos with the remaining cheese and bake for 10 to 15 minutes, or until the cheese has melted. Serve with favorite toppings.

Freezer Meal Instructions

TO FREEZE: After assembling the burritos in Step 7, wrap each uncooked burrito in foil.

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