With so many new babies in my life recently I've gotten pretty good at a go-to meal for the exhausted Mom's and Dad's- homemade frozen burritos. A gallon sized ziploc bag full of these guys in a bag with salsa, guac and chips is such an easy and complete meal/snack/munchies savior for late nights, early mornings and everything inbetween.
I don't have a go-to recipe per say, which is what is great about burritos, whatever I have in the house become fair game. Leftover pulled pork? Pork burritos. Tons of veggies that need to used? Roasted veggies burritos. Went overboard on bacon? (C'mon we've all been there) Do breakfast burritos!
Doing it a handful of times now I do have some advice.
- Get the HUGE tortillas. The massive ones you see in the store and think there's no way anyone needs a tortilla that size. Get those.
- Have everything ready, and roll them all at once. This might seem like a duh, but having ALL your fillings in bowls, with their own spoon in front of your workspace streamlines the whole building and rolling process.
- Use less filling than you think. Having everything laid out and using six different components to make you filling the volume can grow before you even realize it. Keep each item to the heaping spoon size- one of beans, one of cheese, one of rice, etc.
- Save wet fillings for eating. Don't waste space on salsa, guac or sour cream. They don't reheat well and can make your tortilla soggy. A soggy tortilla also doesn't reheat well.
The website the Kitchn is a great resource as well. They have a few articles on making frozen burritos, How I Make Burritos to Freeze and Recipe: Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice.