Freezer Burritos

By bakers_delight85

Ingredients

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

Details

Servings 12

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; 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 one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a meat thermometer reads 165 degrees, turning burrito over once. Let stand for 20 seconds.
Per serving (1 burrito): 345 calories, 11g fat, 36mg cholesterol, 677mg sodium, 40g carb, 3g fiber, 22g protein