Last Friday, Whole Foods was having a huge (almost 50% off) sale on their grass-fed beef. Time to stock the freezer!! Since I already had the beef and had a few bell peppers left over from our recent fruit & veggie delivery, I decided to make up a recipe... not often that I do that!
We LOVED how these fajita burritos turned out. I was able to freeze half for an easy dinner later on, too! For the taco seasoning, I used a packet that I bought at Whole Foods. We also really love the taco seasoning from SpicesInc.com. For something a little spicier, you could even try my homemade taco seasoning I posted ages ago.
source: Mama Jan Original
yields: 10-12 burritos
1 pound ground beef, chicken or turkey (for vegetarian option, substitute two cans black beans)
2 cans black beans, drained and rinsed
1 tablespoon extra virgin olive oil
3 bell peppers, thinly sliced (I used red, orange and yellow)
1/2 red onion, thinly sliced
1/4-1/2 pound shredded Cheddar or Mexican blend cheese
1. Preheat oven to 350°.
2. Cook your ground meat until brown, drain. Add 2 cans of black beans. Add in taco seasoning and cook according to seasoning's directions.
3. Meanwhile, heat olive oil in a frying pan. Add peppers and onions. Sauté.
4. When your meat mixture and pepper mixture are ready, scoop 1/3 to 1/2 cup meat mixture onto a tortilla shell. Add a scoop of the pepper mixture and top with a small handful of cheese. Fold sides and roll into burritos.
5. Place burritos in an ungreased 9x13 baking dish. Bake in preheated oven for 12-15 minutes until the shells begin to brown.
6. Enjoy! Serve with a fresh fruit salad.
After rolling your burritos, place on a baking pan in the freezer for a couple hours ("flash freeze"). Once frozen, roll individually in plastic wrap then place in a ziploc freezer bag. Label (with the date!) and freeze for up to 3 months. Try to remove as much air as possible from the freezer bag. To cook, thaw and follow baking instructions above.