Life is pretty busy, and meal prep can help take some of the weight off an already busy schedule. That's why we love this Grab and Go Burrito recipe. It's easy, fast, delicious, and a few minutes in the microwave (or in the oven, if you have the time) gives you a nutritious and filling meal you can eat anytime, anywhere.
1. Cook the rice. Use a fine mesh strainer to rinse uncooked rice in cool water. Place the rice in a medium saucepan and add 1 ½ cups cold water and ½ teaspoon salt. Turn heat to medium-high and bring the water to a boil. Once boiling, cover the pot with a lid and lower heat to medium-low. Cook until water is absorbed and rice is firm-tender, about 12 to 15 minutes. Remove the pan from the heat and let sit for 10 minutes. Use a fork to fluff the rice, then stir in the lime zest and cilantro. Set aside until ready to assemble the burritos.
2. While the rice is cooking, heat a large saute pan set over medium-high heat. Add the ground beef and use a spoon to break up the meat into small crumbles. Cook until mostly browned, about 8 minutes*.
3. Add the chopped onion to the beef and saute until beef is cooked through and onion is softened, about 4 more minutes.
4. Stir the taco seasoning, tomato paste, and ½ cup water into the beef and onion mixture. Bring to a simmer and cook until liquid reduces and sauce thickens, about 4 minutes. Remove from heat.
5. Assemble the burritos. Lay one tortilla flat and top with a scoop (about 1/3 cup) of rice. Add a scoop of the beef (about 1/2 cup) on top of the rice and top with 1/4 cup shredded cheese, along with about two spoonfuls of beans. Fold one edge of the tortilla up and over the filling and tightly roll, folding the ends in as you go. Repeat with remaining tortillas.
6. Wrap each burrito tightly in aluminum foil. Place the wrapped burritos in a resealable freezer storage bag or container. Freeze for up to 3 months.
7. When ready to reheat, remove a burrito from the aluminum foil and microwave for 3 to 4 minutes or bake several at 350 degrees Fahrenheit for 30 to 35 minutes.
*While this recipe doesn't require draining the ground beef, you can drain any excess fat from the pan after beef has been browned and before adding the onions.
PROTIP: Make this recipe your own! Try adding scrambled eggs and using breakfast sausage instead of ground beef for a more breakfast-style burrito. You can even add hashbrowns, fresh herbs, or salsa for extra flavor! Experiment with things you like and share your favorite way to make these grab and go burritos!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (520g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 297 (28%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 34.7mg||11 %|
|Sodium 2065mg||71 %|
|Potassium 567.8mg||15 %|
|Total Carbohydrate 158.5g||47 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 148.6g|
|Protein 32.9g||47 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1072
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