Recipe Details

Whether you’re craving a hit of nostalgia or looking to stock up on easy after-school snacks, these beef and bean freezer burritos will make you want to clear some space in the icebox. To make these after-school/work snacks, ground beef gets simmered in hearty spiced tomato sauce, then layered into a flour tortilla with refried beans, rice, and a blend of Monterey Jack and cheddar cheese.

Ingredients

• 2 tbsp. 

  canola oil, divided

• 1 lb. 

  ground beef

• 1 tbsp. 

  taco seasoning

• 1 tsp. 

  kosher salt, plus more

• 1 

  jalapeño, seeds removed, finely chopped

• 1/2 c. 

  chopped red onion

• 2 

  cloves garlic, chopped

• 1 

  (15-oz.) can fire roasted diced tomatoes with green chiles

• Freshly ground black pepper

• 1 

  (15-oz.) can refried black or pinto beans or homemade refried beans

• 4 oz. 

  Monterey Jack cheese, shredded

• 4 oz. 

  sharp cheddar cheese, shredded

• 8 

  (10") flour tortillas

• 2 c. 

  cooked white or brown rice, cooled

Description

1. Step 1In a large skillet over medium-high heat, heat 1 tablespoon oil. Add beef, taco seasoning, and salt and cook, breaking up beef into small pieces with a wooden spoon, until no longer pink, 6 to 7 minutes. Using a slotted spoon, transfer beef to a plate. 
2. Step 2Reduce heat to medium. Cook jalapeño and onion, stirring occasionally, until onions begin to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomatoes and cook, stirring occasionally, until slightly reduced, 3 to 5 minutes. Return beef to skillet and stir to combine; season with salt and pepper. Let cool.
3. Step 3In a medium bowl, whisk beans and remaining 1 tablespoon oil until smooth. In another medium bowl, combine Monterey Jack and cheddar cheese.
4. Step 4Spread 1/4 cup beans mixture across the center of a tortilla, leaving a 1" border. Top with 1/4 cup rice, then 1/3 cup beef mixture and 1/4 cup cheese mixture. Fold in sides of tortilla, then tightly roll tortilla away from you, keeping sides tucked in, until a burrito shape forms. Using a small dab of beans, seal burrito. Repeat with remaining ingredients to make 7 more.
5. Step 5Wrap each burrito in a layer of plastic wrap, then in a layer of foil. Place in a freezer-safe bag and freeze up to 3 months.
6. Step 6To reheat the burrito in the microwave: Unwrap burrito, then wrap in a damp paper towel. Microwave on 70% power, turning burrito halfway through, until warmed through, 5 to 6 minutes. If desired, air fry at 400° until tortilla is crispy, 2 to 3 minutes, or crisp in a skillet over medium heat with 1 tablespoon neutral oil for 3 to 4 minutes.
7. Step 7To reheat the burrito in the air fryer: Unwrap burrito and cook in air fryer at 375° until warmed through, about 15 minutes.