Burritos are a favourite in my house. As a mom to two active teenage boys it can sometimes be hard to keep up with the amount of food they require. Taking some time to make a batch of these burritos means we have an easy, healthy, grab and go lunch that is delicious and budget friendly. Setting up a burrito assembly line where the boys pitch in is a win win for everyone.
1 tbsp canola oil
1 green pepper diced
1 cooking onion diced
2.5 lbs lean ground beef
1 tbsp chili powder
1 tbsp dried oregano
1 tsp garlic powder
1 tsp ground cumin powder
1/2 tsp salt
1 cup salsa
¾ cup chopped pickled jalapenos
1 ½ cups white rice
16 large tortillas
Garnish: cilantro, shredded cheese, diced tomato, sour cream, salsa
Place a large skillet over medium heat and add canola oil, green pepper and onion. Cook for 5 min until vegetables are soft.
Turn the heat up to med-high and add the ground beef, chili powder, oregano, garlic powder and cook, stirring occasionally until the meat is browned and cooked through.
Add the salsa and pickled jalapeños and turn the heat down to medium. Simmer uncovered for 15 min until all the liquid has evaporated. Remove from heat and cool.
Cook rice according to package directions. Once cooked pour the rice out on to a baking sheet or into a large bowl to cool.
Place tortillas on work surface. Add approximately 1/3 cup of rice and a ½ cup of beef mixture to the edge of each tortilla. Top with chosen garnishes. Roll each burrito up by folding the tortilla over the fillings, tucking in both edges and continuing to roll. Secure each roll in plastic wrap or parchment. Place the parcels in a large freezer bag and place in the freezer.
To serve: For a lunch box, simply remove from freezer and place in lunch box. Burrito will thaw throughout the day. If you have access to a microwave heat for 2 min and enjoy.
TIP: Garnishes such as cilantro, cheese and tomato work well rolled up inside the burritos. Sour cream and salsa are better served on the side.