Freezer Burritos

Instructions

1. 1

   Combine the rice and 1 cup water in a small saucepan and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Add the beef, chili powder, cumin and salt. Cook for 8–10 minutes, breaking the beef into small pieces, until browned and cooked through, 160°F/71°C. Spoon off excess fat.

3. 3

   Reduce the heat to medium-low. Stir the refried beans and salsa into the beef and cook for 2–3 minutes, until evenly combined and thick rather than runny. Remove from the heat. Grate the cheddar while the rice finishes cooking.

4. 4

   Fluff the rice and stir it into the beef mixture. Spread the filling out in the skillet and let it cool for about 10 minutes, until no longer steaming.

5. 5

   Use eight 8-inch tortillas. Stack them under a damp paper towel and microwave for 30–45 seconds, until pliable. Divide the filling evenly among them, placing it just below the center, and top each with 2 tablespoons cheddar. Fold the sides inward, fold the bottom over the filling, then roll tightly. This makes 8 burritos, or 2 per serving.

6. 6

   Serve the burritos you want now. Wrap the extras individually in foil, place in a freezer bag and freeze for up to 3 months. To reheat one from frozen, remove the foil, wrap in a damp paper towel and microwave for 3–5 minutes, turning halfway, until hot in the center.