MAKE-AHEAD BREAKFAST BURRITOS
This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.
Provided by By Jessica Walker
Categories Breakfast
Time 8h40m
Yield 8
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
- In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
- Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
- Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD BURRITOS
We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. -Jennifer Shafer, Durham, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
MAKE AHEAD CHIMICHANGAS
Make and share this Make Ahead Chimichangas recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using two forks, shred cooked meat or chicken (should have about 3 cups).
- In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
- Cook and stir over medium heat until heated through.
- In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
- For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
- Top with a cheese stick.
- Fold in sides; roll up, starting with cheese side.
- Bake, covered, in 350 degree F.
- oven for 30 minutes.
- Uncover and bake 10 minutes more or until heated through.
- Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
- Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
- Seal, label, and freeze for up to 6 months.
- To prepare, wrap frozen chimichangas individually in foil.
- Bake in a 350 degree F.
- oven about 50 minutes or until heated through.
- (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.
- Bake 10 minutes more or until tortilla is crisp and brown.
- Or, heat about 1/4-inch depth of oil in a skillet.
- Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.
MAKE-AHEAD BURRITOS OR CHIMICHANGAS
These are great to have on hand for busy weeknights. I make a big batch and freeze them so that we can have them on nights when there is no time for ANYTHING! Throw them in a preheated 350 degree oven still frozen and still in the foil and in an hour, you have a yummy hot dinner. Great for using up leftovers and OAMC. Originally from BHG monthly cooking contest - many years ago!
Provided by Messy44
Categories One Dish Meal
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
- In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil.
- To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
- To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
- To prepare from thawed, reduce initial baking time to 30 minutes.
- Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
- Makes 16.
MAKE-AHEAD BURRITOS
A delicious lunch wrap. Make, freeze, and reheat.
Provided by domino
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
- Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
- Divide the bean-rice mixture evenly among the tortillas and roll up.
- Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 78.7 g, Cholesterol 6.5 mg, Fat 8.6 g, Fiber 12.4 g, Protein 19.3 g, SaturatedFat 2.8 g, Sodium 1744.5 mg, Sugar 4.2 g
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