Wednesday, September 7, 2011

Make Ahead Bean Burritos

Make Ahead Bean Burritos (adapted from taste of home cards, Jennifer Shafer)

1 batch 2 batches 4 batches

1 jar (16 oz) salsa 2 jars salsa 4 jars salsa
2.5 cans (16 oz each) refried beans 5 cans refried beans 7.5 cans refried beans
1 can (4 oz) chopped green chilis, drain 2 cans green chilis 4 cans green chilis
1 envelop burrito seasoning 2 envelopes burrito seasoning 4 envelopes burrito seasoning
½ cup water 1 cup water 1.5 cup water
16 flour tortillas (8 inches), warmed 32 flour tortillas 64 flour tortillas
16 oz Monterey jack cheese 32 oz cheese 64 oz cheese

Optional: 3 cups shredded chicken or beef. If using, these, then reduce cans of beans to 1, 2, 4 depending on batch.

In large skillet, combine salsa, beans, chilis, seasoning, and water (and meat if using). Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until heated through.

Spoon about 1/3 cup of mix off center in each tortilla. Top with some cheese, then roll into burrito shape. Wrap individually in foil. Freeze.
To use: Place foil packets on baking sheet. Bake at 350 for 50 minutes. If thawed, bake for 25-30 minutes. Can also be heated through in microwave (take off the tin foil) and extra cheese added on top.


  1. I am going to work on the formatting. :)

  2. OK, adding everything for this to my shopping list today. Gonna try it.

    I'm working on perfecting a freezer pancake mix recipe (no trans fats like the box mixes--has canola oil instead so you store it in the freezer and then add water and eggs when you make the pancakes). Let me know if you'd like that. Caleb told me they taste like IHOP pancakes even though they have ground oatmeal, whole wheat and ground flax seeds.

  3. I have never heard of burrito seasoning, I will have to look for it next time I shop.

  4. I just had to let you know I made these last night and they were a hit with the family even though it was a non-meat meal. I too had never noticed the burrito seasoning, but it's right there in a packet with the taco and fajita seasonings in the spice aisle.

    One batch ended up making 20 for me (two 10 packs of tortillas). I used whole wheat tortillas. We ate 6 for dinner and I have 14 left in the freezer individually wrapped in foil ready for an easy dinner. Only took about 20 minutes to make them all. This recipe is a keeper!