It is a fact that the Davis’ love burritos! James is not a fan of black beans he prefers kidney beans. He also likes meat and lots of it. This means that he does not eat my Chicken and Black Bean Burritos so I had to come up with a recipe just for him. For James, I make Beef and Kidney Bean burritos. This recipe makes about 18 large burritos so feel free to reduce the amount of ingredients or follow the directions below for freezing!
- Tortilla wraps (we used Mission wraps)
- 15.5 oz salsa (I use mild or medium but feel free to up the heat for yours)
- 8 oz shredded cheese (Mexican blend, cheddar, etc)
- 2 cans of kidney beans
- 2.5 lbs of beef (I use beef roasts)
- *5 TBSP taco/chili seasoning
- Crushed red pepper to taste
- Aluminum foil
- Zip top freezer bags
*I make my own taco/chili seasoning following the recipe from the Easy. Homemade.book. You could use two packets of taco seasoning.
- Place roast beef, taco seasoning, and crushed red pepper in crock pot and cover with water.
- Cook on LOW overnight or for 8-10 hours (check beef at 8 hours for doneness).
- Remove a couple of pieces of beef from crock pot and place in food processor. If you do not have a food processor, you can manually shred the beef using two forks.
- Pulse until you have a nice shredded consistency.
- Pour into a bowl and repeat with remaining beef roast beef.
- Add the kidney beans, shredded cheese, and salsa to the shredded beef and mix thoroughly.
- Place a tortilla wrap on a flat surface.
- Scoop out about 3/4 – 1 cup of the beef and kidney bean mixture and place on the lower middle of the tortilla wrap. (The size of your tortilla will determine how much you beef and kidney bean mixture you can place on the tortilla. On the large Mission tortillas I usually get about 1/2 cup of the mixture because I don’t want it leaking out the sides).
- Fold the sides and bottom in and roll from the bottom up.
- Heat and enjoy!
To store in freezer:
- Tear off a piece of aluminum foil big enough for the tortilla wrap.
- Place tortilla wrap on the middle of the aluminum foil sheet.
- Scoop out about 3/4 – 1 cup of the beef and kidney bean mixture and place on the lower middle of the tortilla.
- Fold the sides and bottom of the tortilla in and roll from the bottom up.
- Fold the aluminum foil sheet over the burrito and roll up.
- Tighten and fold the sides of the aluminum foil sheet under the burrito.
- Place in a zip top freezer bag.
- Repeat until all ingredients are used.
- Microwave until thawed and thoroughly heated.
These burritos freeze very well and can be stored for up to 2-3 months (although ours barely last 2 months). Hope your beef eater enjoys these as much as mine does!
Have a blessed day!
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