Lynn Gardner: Quick, Convenient Burritos


6.23.2015

Quick, Convenient Burritos

I'd cooked a pound of ground beef ahead of time for slow cooker recipe, but it turned out I didn't have quite all the ingredients on hand to make ... so I ended up making something completely different! The cooked beef went in the fridge, with the idea I would use it for tacos, and then it seemed we had suddenly the end of the week, I was driving home from work, and realized I owned neither taco shells nor tortillas. A quick detour to the grocery store and ...


Behold, burrito fixings! These burritos were so easy to make, reasonably healthy (or, at least, healthier than delivery) and full of flavor. The Husband took no issue with the filling which, thanks to the Birds Eye blend, contained things like lentils and whole grains. (Quite probably, considering the amount of cheese and sour cream involved, he couldn't even taste them).


I heated up the Protein Blend and then mixed it with the ground beef and about 4 oz of shredded Cabot light pepper jack cheese.


Warmed up some tortillas and spooned a half cup down the middle of each before folding them up into little bundles.


Spritzed them with a little cooking spray and baked them at 375°F until they were golden brown on top.


Served them with shredded lettuce, sour cream, and salsa. Yum!

I imagine these would be equally good with chopped grilled chicken, instead of beef, or no meat at all. My "recipe" made a lot and I don't know how well these would freeze, but they keep fine in fridge for the two days it took us to finish them. I reheated them by wrapping them individually in foil and tossing them, as needed, in a 375°F oven for about 20 minutes or until heated through.

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