Nov 02, 2017, Updated Aug 30, 2023 These ground beef burritos are an excellent protein-packed, wholesome meal to have stocked in the freezer. Great to keep on hand for 5-minute dinners. They are warming and satisfying. They’re also great lunches to take to work. I love meal prep when it’s this tasty. If you want to make them extra flavorful, fill them with this Instant Pot Mexican Rice. Because right before dinner is really the only time I find to get out, streamlining the evening meal really makes the difference between going and not going. I find that meal planning in advance, giving my freezer a workout with pre-made meals, leaning on leftovers, and keeping a well-stocked fridge (I always have two kinds of yogurt, whole milk, plain kefir, and several kinds of cheese for quick meals with protein) go a long way. The recipe is truly one of my clean-out-the-fridge recipes, which means it is very flexible. A base of flour tortillas and (quick-cooking) brown rice bulk the burritos up with fibre, then full-fat Greek-style yogurt and cheese amp up the protein. To assemble, I start with a generous swoosh of yogurt – I use the 10% milkfat kind here because it is so thick and delicious. It binds all the other ingredients together for easy rolling, and serves as a yummy, creamy sauce once heated. Store-bought salsa adds some heat and acid, and whatever veggies I have on hand get tossed in. This time it was leftover grilled corn (technically a grain) but I’ll typically load them up with sauteed greens, zucchini, peppers, air fryer eggplant, roasted root vegetables – really, anything goes. The only thing to be careful of us not to over-stuff. You’ll learn after the first one how much you can fit in the burrito and still close it comfortably. Once rolled, wrap your burritos in aluminum foil and stash them in big freezer bags. They can be reheated individually in the microwave or in bulk in the oven. Serve with more yogurt and salsa for dipping, if you like.
