Shredded Beef Burritos
Warm flour tortillas stuffed with flavorful shredded beef, creamy refried beans, tangy green salsa, cheese, rice, green onions, and cabbage make for a delicious, filling meal that freezes beautifully.
Equipment
- Slow Cooker (Optional, if making your own shredded beef. You can swap in premade shredded beef, or other shredded meat, like chicken or pork).
Ingredients
- 4 burrito-sized flour tortillas
- 1 cup (180g)
refried beans - 1 cup (120g) shredded Jack cheese
- ½ recipe
Slow-Cooker Mexican Beef or 1 ½ cups (240g) other shredded, Mexican-style beef - 1 cup (200g) cooked rice
- 1 cup (70g) shredded cabbage
- 4 tablespoons green onions chopped
- ½ cup (120g)
green salsa homemade or jarred
Step by Step Instructions
Step 1
- Preheat your oven to 375°F (190°C). Line a sheet pan with parchment, and set aside.
Step 2
- Warm your tortillas, which will make them easier to fold.
Step 3
- To make the burritos, you will divide the ingredients equally between the four tortillas. While you can measure, it may be easiest to eyeball the amount.
Step 4
- Spread the tortilla with refried beans, leaving a border around the edges. Add the cheese, shredded beef, rice, cabbage, and green onions, then drizzle with green salsa.
Step 5
- Fold the burrito tightly by folding in the edges and rolling to seal.
Notes:
- If serving immediately: Place the finished burritos seam-side down on the lined sheet pan. Bake the burritos for 12 minutes, then turn and bake for 12 minutes on the remaining side.If freezing: Please seam-side down on a parchment-lined sheet pan and freeze the burritos for about 4 hours, roll each burrito in foil, then transfer to a freezer-proof storage bag.To reheat from frozen: Bake the burritos on a parchment-lined sheet pan at 350°F (180°C) for 40 minutes. Remove the foil, and bake until browned and crispy, another 12-15 minutes, and serve hot.
