Freezer burritos are one of the handiest things you can have stashed in the freezer, for easy meals or snacks any time! They were my go-to lunch last year while I was on my way to losing 33 pounds. Back then, this was a plain ol’ beef, bean and cheese burrito recipe, but I’ve since modified it to accommodate Paleo and other diet restrictions. I’m providing notes here so you can make it as traditional or as Paleo as you like it. It’s very customizable!

First, a few notes about the ingredients…

The tortillas. If you’re not gluten-restricted and you want the easiest option, just pick up your favorite brand of soft wheat tortillas from the store. Or better yet, stop by your favorite locally-owned Mexican restaurant and get a to-go order of tortillas.

If you’re eliminating gluten and/or grains from your diet, pick up your favorite ready-made gluten-free tortillas, or try this crepe-like recipe from Stupid Easy Paleo (this is the one I use), or this egg-free, cassava-flour based one from Eat Heal Thrive.

Beans vs sweet potatoes. There’s some debate as to whether beans are really good for you or not. The Paleo/Whole30 camp says that the proteins in legumes may mimic some of the body’s proteins, potentially kicking off auto-immune issues. To make a Paleo version, I swapped out mashed sweet potatoes for the same texture — and I ended up loving the sweet note they bring to the dish.

Here’s a nutrition comparison of the two (their fat and calorie profile are similar, so I left those out):

Note that the sweet potatoes are higher in sugary carbs and lower in protein, but that they have tons of Vitamin A, while beans have none. (If you’re using the crepe-like tortillas, you’ve omitted a good deal of carbs right there, so it’s still not a carb-heavy dish.)

Feel free to use whichever you prefer for taste or nutrition — or maybe get crazy and use both!

The cheese. Feel free to include cheese if it fits into your healthy eating style. Omit it if it doesn’t.

The bell peppers. These are here to add fiber and Vitamin C. There’s really no downside to them, unless you just hate them (or can’t eat nightshades).

The meat. I believe that hormone-free, antibiotic-free red meat is a good thing. (I am from Kansas!) If you have an aversion to beef, feel free to sub ground turkey or another protein of your choice.

The salsa. Use your favorite. To keep it healthy, check the label to make sure there’s no sugar or corn syrup.

The taco seasoning. Sure, you can buy some ready-made. But check the label to make sure there’s no sugar, maltodextrin, corn starch, or other unnecessary fillers. Cheaper and healthier: make your own.

The guacamole. While not essential, it makes a nice visual finish, as well as adding flavor and healthy fat! If you happen to have some homemade, by all means use that! However, I usually just keep some Wholly Guacamole single-serve packs in the fridge; one is the perfect size to spread over a couple burritos.

Finally, a note about servings: Because there are so many variables in this recipe, I can only give you an approximation of how many burritos it will make. I get six or seven; your mileage may vary. Also, once you’ve made it once or twice and tuned into how you like to make it, you can certainly double or triple the recipe to really stock up.

Beef and sweet potato freezer burrito recipe

1 or 2 T. olive or coconut oil

1 small (or half a large) yellow onion, diced

1/2 large red bell pepper, diced

1 pound ground beef

1 medium sweet potato, already cooked and diced

(or sub half a can of refried beans)

1 cup of your favorite salsa (or more, to taste)

2 teaspoons taco seasoning (or more, to taste)

3/4 cup shredded cheddar or monterrey jack cheese (optional)

several 6″ tortillas

 

Dice peppers and onion, and saute in olive oil until they are soft. Leave in the pan but push them off to the side.

Brown the ground beef, drain excess fat if you want, and add in the taco seasoning; stir it all together till spices are distributed. Then add sweet potatoes (or beans) and salsa, and stir till evenly combined. Taste, and add salsa and/or taco seasoning till you’re happy with the flavor. Remove from heat.

Lay out several squares of waxed paper or parchment. These should be two or three inches wider than the diameter of your tortillas, and long enough to wrap around one two or three times. Lay a tortilla on each. Spoon the desired amount of filling down the center of the tortillas, in about a 2″-wide line from one edge to the other. Sprinkle with cheese, if using. Roll the burrito into a tube; no need to fold in the ends. If your filling isn’t sticky enough to hold the tortilla closed, secure it with a toothpick.

Then wrap the paper around it. Again, no need to fold in the ends. Repeat till filling is all used. Place wrapped burritos on a cookie sheet or other flat surface, setting them down in such a way that the weight of the burrito holds the paper in place. Then place this in the freezer till the burritos are firm.

Then put them all into a large plastic baggie and return to the freezer.

To reheat a burrito, remove the wrapper and place seam-side-down on a plate, and microwave for 30 seconds. Then turn it over and microwave till heated through. I use the “reheat” button on my microwave; every machine is different, so experiment to find what works for you, and make a note of that. Be sure to remove the toothpick before topping with guac!

Make up a batch of these on the weekend, and you’ll have healthy, easy lunches — or dinners, or snacks — on hand for a quick, few-minute meal!

 

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New to eating gluten-free? Or thinking of going Paleo?

Check out my 20-Day Countdown to a New Way of Eating!

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