Turkey & Black Bean Burrito (Freezer Friendly)
Meal prepping items for your freezer is a total life saver when you’re in a pinch – they’re just sitting there waiting for you until you need them, and you can totally control what ingredients go into them. Freezer burritos are my lunch time life saver during the work week. They are super tasty and easy to heat up. There’s actually one sitting in the freezer at work as I type, waiting for me when I get back from vacation.
Making healthy freezer options also helps me use up veggies before they go bad. Sometimes I’m unable to use up all of the veggies that come in my Hungry Harvest* deliveries before they go bad, so it’s great to use them in freezer items for later.
*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest
In addition to this recipe, I almost always have some breakfast burritos and Chicken + Veggie Enchiladas in the freezer as well (gotta have back up breakfast and dinner, too!). However I must say that this recipe for Turkey & Black Bean Burritos is my all time favorite freezer option. I never get tired of it. I choose to stuff it with veggies, reduce the amount of cheese, and leave out the rice, making this a healthier burrito option.
- 1 lb. ground turkey
- 1 can black beans (low sodium)
- 1/2 onion, diced
- 1 large tomato (or several cherry tomatoes), diced
- 1/2 summer squash (yellow or green), diced
- 2 garlic cloves, finely chopped
- 1 TBSP cooking fat (olive or avocado oil)
- 8 whole wheat tortillas
- Shredded cheddar cheese
- 1 TBSP cumin
- 1-2 TSP cayenne (taste test to preference)
- Salt & pepper
- 1 TBSP cilantro, chopped
- Fresh spinach, chopped
- Burrito filling:
- Warm a cast-iron skillet or regular skillet over medium heat – I prefer cast iron.
- Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
- Add the rest of the veggies (tomato, squash, beans, optional: spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.
- Remove veggies from pan and set a side.
- In the same skillet, brown the turkey meat over medium or medium-high heat.
- Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
- Remove burrito filling from heat, add cilantro and set aside.
- This is pretty straightforward, but here we go: simply place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount you use really just depends on the size of the tortilla.
- Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.
- Freezer storage:
- Wrap burrito in tin foil and store in freezer.
- To reheat:
- Remove from freezer
- Remove tinfoil
- Wrap in damp paper towel
- Microwave for 3 min
- Remove paper towel and let rest 1-2 min.
- I have found that letting it rest helps the tortilla to dry out again, as it is soggy when it first comes out of the microwave.
Happy munching! : )
**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.