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Meat & Bean Burritos

I made the taco meat, and have another 8 pack of tortillas that I don’t want to go bad before I can eat them, and found those re-fried beans on sale … what else would I do with this??

My taco meat, drained and cooled, 8 burritos, cheese and beans.
First I take the beans from the can into a bowl. I level it off to a single layer with the back of a spoon.
Then I divide it into 8 portions. This is to prevent me from having a ton in the first then nothing left for the last burritos. Not precise, or rocket science. Just a guideline.
I shred some cheese on my box grater – a bit more than a cup. That little box that came with my grater is a measured cup. Overflowing like this is more like 1 1/4 cup. Note the prepared plastic wrap ready. Like with the breakfast burritos wrapping them warm works well
I lightly char my tortillas over the burner – see Freezer breakfasts posts re: breakfast burritos. Here I am working over a wire cooling rack to keep the burritos from steaming to a plate or board.
Add a portion of beans. Doesn’t look like much, yet does it?
And a portion of taco meat – about 1/4 cup.
A pinch of cheese. Getting full now right? Meat beans and cheese is a lot of protein.
Give it a roll.
And that’s a wrap.
Rinse and repeat for the rest of the tortillas.
But wait – I have all this taco meat left over.
Get a hefty 1/4 cup.
Into a snack size zipper bag
And 14 more meals ready for the freezer.
Getting Fuller…
Once frozen pack burritos in gallon bags, and meat servings in a quart size.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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