Make-ahead beef and bean burritos (freezer-friendly and dairy-free)
These burritos are quick to grab out of the freezer for a meal or a snack.
- 1 lb ground beef 10% fat is best or substitute ground turkey
- 1 tsp olive oil
- 1 can black beans drained and rinsed. Can substitute white beans or pinto beans
- 1 bell pepper diced
- 1 Tbsp cumin
- 2 cups kale or spinach. chopped fine
- 1 cup quinoa cooked. Can substitute cooked lentils or barley
- ½ cup salsa
- salt and pepper
- 8 whole grain flour tortillas
- avocado and salsa for serving
- Heat large sauté pan to medium-high heat. Drizzle the olive oil into the pan.
- Add the ground beef and cook until brown. Drain any excess fat.
- Add the black beans and bell pepper. Cook for another 4-5 minutes.
- Season with the cumin.
- Turn off the heat and fold in the chopped greens, quinoa, and salsa.
- Season with salt and pepper (to taste).
- Fill each tortilla with about ½ cup of the beef mixture. Roll up and wrap in aluminum foil.
- Place the individually wrapped tortillas in a large freezer-friendly bag.
- Store in the freezer and pull out each burrito as you need them.
- Remove the aluminum foil, when you're ready to eat, and heat in a microwave for 1-2 minutes or until it’s fully heated through. Cover with a damp piece of paper towel.
- Serve with avocado and salsa, if desired.
To complete the meal, add avocado and salsa for serving. Plain Greek yogurt is also fine (and adds protein) if you are not following a dairy-free diet. Burritos can be stored in the freezer for 3 months. If you are following a gluten-free diet, add the beef mixture as a topping to a green salad.
Calories: 3028kcal | Carbohydrates: 322g | Protein: 153g | Fat: 126g | Saturated Fat: 41g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 55g | Trans Fat: 6g | Cholesterol: 322mg | Sodium: 2944mg | Potassium: 4823mg | Fiber: 45g | Sugar: 21g | Vitamin A: 17851IU | Vitamin C: 316mg | Calcium: 788mg | Iron: 37mgPrint Recipe