I’ve been working on prepping more freezable meals for this busy fall season; some tested recipes, some soups and sauces, and some total experiments. This experiment is so tasty, that I just had to post the recipe!
I’ve made breakfast burritos for the freezer before, with egg & cheese, sausage and egg, and some with rice. These were intended to be really meaty, hearty dinners, so I started with a rough estimate of amounts of each ingredient, calculated the nutritional information, and started prepping — and then adjusted as follows.
Starting with 2# of 90%/10% ground beef, cook in a skillet (cast iron is excellent for this), with no added fat. When it’s nearly all cooked, add a packet of of your favorite taco seasoning (I used Ortega, which is supposed to be a packet for 1# of meat, but ok as I didn’t want these super spicy). Mix in well, and cook until browned. Turn off the heat, scoop the meat into a bowl and weigh it (for portioning later) For what it’s worth, it lost 4 oz in cooking (1# 12 oz. cooked), and I calculated the nutritional information (using Calorie King) based on the cooked weight.
After cleaning the grill pan, heat with 1 T. olive oil on medium-high, and add 1 medium yellow onion, chopped. Once the onion starts to soften a bit, add the peppers. Season with salt and pepper. Or you can do them all at once, but I like my grilled onion a little more caramelized. When they’re done (nice and brown on the edges), dump in a bowl, and decide whether to weigh or measure or just eyeball it later. I recommend doing one of the two, so that you distribute everything evenly. Then repeat with the mushrooms, but without adding any more oil to the pan. Note: before you add these to the tortillas, you may want to drain the vegetables, as they’ll release some liquid while they wait.
I used medium-sized tortillas — they were labeled for burritos, but they’re not the giant burrito wraps. I think they’re 8″ in diameter. See, my intention had been to make burritos, but that was a big FAIL — there was just too much stuff to wrap up. Oops! So my sister had the brilliant idea to just fold in half and call them quesadillas. Brilliant! They’re stuffed full, but they actually hold together really well as fold-overs.
First thing is to spoon out some refried black beans, and spread onto half the tortilla. You can weigh each spoonful, or just eyeball it after the first couple. Then add 4 oz of the ground beef, 1/2 c. of the sauteed vegetables, and 1 oz. of the shredded cheddar cheese. Spread everything out as much as you can; it’ll make it easier to close. I found it worked well to have one small bowl for the meat and one for the cheese, and just pre-weigh a portion of each before starting on the next tortilla.
Carefully fold in half, trying to keep everything inside. Wrap tightly in cellophane, place in a large freezer bag, and freeze. That’s it!
|4 oz ground beef (90% lean)||30||0||7.4||194|
|2.25 oz refried black beans||3.2||9.6||1.3||58|
|1 oz shredded cheddar||6.5||1.1||9.8||120|
|1/2 c. sauteed mushrooms, onions & peppers||1||4.2||8.4||13|
To thaw and warm:
Unwrap each quesadilla (this is important – don’t microwave your saran wrap!) and defrost in microwave for 1.5 – 2 minutes on 50% power (your microwave may vary on times). Once thawed, place in a hot skillet until it’s slightly crispy, before carefully flipping to repeat on the other side. Don’t rush this part; the crispy tortilla is one of the best parts. We’ve enjoyed ours served with some chopped lettuce and tomato and cilantro, and sour cream.
The nutritional information above might make this recipe look rigid, but you can make yours however you’d like, to meet your needs. Use ground turkey, or chopped chicken, or eliminate the beans if you don’t like them. And 1 oz of cheese isn’t a lot, so you might want to bump that up, or bring down the amount of the ground beef (it’s a beefy recipe!)
If you make them with variations, let us know on our facebook page!