Freezer Friendly Shredded Mexican Beef Burritos - juicy, moist shredded beef with Mexican Red Rice and cheese wrapped in a tortilla.
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4.93 from 13 votes

Shredded Beef Burritos

Crispy burritos filled with juicy Mexican Shredded Beef with a rich sauce, Mexican red rice and cheese. These are MADE for freezing - perfect standby meal! This recipe is for 8 burritos. However, 1 batch of Mexican Shredded Beef makes enough for around 15 burritos. If you aren't freezing the burritos, feel free to add other things inside such as avocado, fresh salsa, pico de gallo, lettuce and tomato! (These are not suitable for freezing which is why I don't use them)
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Freezer Friendly, Mains
Cuisine: Mexican
Servings: 8
Author: Nagi | RecipeTin Eats

Ingredients

  • 8 large extra soft flour tortillas (10"/26cm)
  • 1 1/2 to 2 cups shredded cheese (I used Monterey Jack)
  • 3 to 4 cups Mexican Shredded Beef plus sauce , tossed or separated (Note 1)
  • 2 cups Mexican Red Rice
  • 400g/14oz can corn kernels , drained
  • 400g/14oz can black beans , drained

Instructions

  • Microwave half the tortillas very briefly to warm them up (15 seconds or so). This ensures they don't crack when you roll them.
  • Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm.
  • Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice.
  • Roll the burrito up. (Note 2) Wrap in foil to hold it together.
  • If you are serving it immediately, heat a skillet over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.
  • If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F/180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!

Notes

1. If I make the Mexican Shredded Beef ahead of time or a freeze it, I keep the sauce separate so the beef doesn't get too soggy. To make the burritos, you can either toss the beef in the sauce or you can simply drizzle sauce on the beef when you place it on the tortilla.
2. I only use beef, rice and cheese in this freezer friendly burrito because they freeze perfectly. My other favourite fillings include pico de gallo or just plain sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yes, I love putting sour cream in the burrito!) and lettuce. But none of these freeze well which is why I haven't included them in my freezer friendly burrito. :-)
3. This is how I roll a burrito - I am not very good and I put that down to having small hands! If you are stuffing the burritos with a lot of filling, like I usually do, I find it handy to use a knife to help hold the filling in place as I fold up the bottom.