Easy Mexican Beef Burrito Wraps

Ingredients

• 1 pound of lean ground beef
• 1 ounce of taco seasoning
• 1 1/2 cup of rinsed black bean
• 3/4 cups of corn
• 3 cups of cooked rice
• 6 cups of large wheat tortilla
• 1 1/2 cup of shredded cheddar cheese

Directions

Tips

• This burrito recipe is completely freezer-friendly due to the lack of watery vegetables or sauces like tomatoes, salsa, or lettuce. Be sure to stay away from these watery fillings if you want tortillas that stay firm and fresh after freezing.
• These burritos can also be made ahead of time and frozen before baking. To do this, carefully wrap the rolled burritos in aluminum foil and transfer them to the freezer. Bake the frozen foiled-covered burritos for 45-55 minutes at 350° F when ready to eat.
• As this burrito recipe makes more than enough for one meal, you might want to bake only what you’re going to eat immediately and freeze the rest as described above.
• The below-mentioned recipe uses large 10-inch "burrito size" flour tortillas that result in very large burritos that are hard to finish in one go. If you'd like a smaller serving size, cut your burritos in half before baking, or use a smaller-sized flour tortilla instead. Adjust ingredients as required.
• Burritos are incredibly versatile and allow for a lot of ingredient swapping. For example, if you're not a fan of Beef, you can substitute it with ground turkey or chicken. Also, skip the meat and cheese in favor of cabbage, tomatoes, cauliflower, etc., for a vegetarian burrito recipe.
• You can also replace white rice with brown rice or use microwaveable instant or precooked rice instead of regular rice to speed things up. You can even skip rice altogether if you're not a fan of rice in your burrito.
• If refried beans are not available, use one and a half cups of drained and rinsed black beans in their place.
• While this recipe uses store-bought taco seasoning, there is no reason you can't make your own taco seasoning at home. Just mix 1 tablespoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon dried oregano, ½ teaspoon paprika, 1 ½ teaspoon ground cumin, 1 teaspoon sea salt, and 1 teaspoon black pepper and store in an airtight container.
• Burritos are generally made with flour tortillas, but corn tortillas can also work. Just keep in mind that they tend to be smaller and easier to break than flour tortillas.
• The cheese used should be mild and melty, which makes both Cheddar and Monterey Jack popular options. You can also use cotija, queso blanco, queso fresco, etc.