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Pepper Jack for spice
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Mozzarella for gooey stretch
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Cotija for a salty finish
Add-Ins:
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Corn kernels for sweetness
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Pickled red onions for zing
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Guacamole for creaminess
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Salsa verde for brightness
Meal Prep & Storage
These burritos are perfect for batch cooking. Here’s how to prep and store them:
Refrigerator:
Wrap tightly in foil or store in airtight containers. Keeps for up to 4 days.
Freezer:
Let burritos cool completely, wrap each in foil, and place in a zip-top freezer bag. Freeze for up to 2 months.
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Reheat in the oven at 375°F for 20–25 minutes (frozen) or 10–12 minutes (thawed). Or microwave (unwrap first) for 2–3 minutes until hot.
Serving Suggestions
Pair these burritos with:
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Mexican rice or cilantro lime rice
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Refried beans or charro beans
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Simple side salad with lime vinaigrette
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Fresh fruit (like pineapple or mango)
Nutrition Estimate (Per Burrito)
Note: Approximate values based on 6 servings.
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Calories: 550–600 kcal
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Protein: 28–32 g
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Carbohydrates: 42–48 g
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Fat: 28–30 g
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Sodium: 900–1000 mg
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Fiber: 4–6 g
FAQs
Can I use frozen potatoes?
Yes, diced hash browns or country-style potatoes can work in a pinch—just cook until golden and heated through.
Is there a dairy-free option?
Yes. Use plant-based cheese and a dairy-free nacho cheese alternative.
Can I double the recipe?
Absolutely. It scales well and is ideal for large families or meal prepping.
Can I bake them instead of frying the beef?
You can bake rolled burritos in the oven at 375°F for 15–20 minutes to warm and crisp them up.
Final Thoughts
See more on the next page to continue reading →
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