Mexican Chicken Burritos (Easy Freezer Meals)
Welcome to Easy Freezer Meals. This episode is all about Mexican Chicken Burritos (Easy Freezer Meals). Talk about easy. You can almost put any ingredient you want in this huge tortilla so don't be shy, GET CRAZY!!!
Here's what we did:
We got some extra large flour tortillas. In our chicken burrito we added the following.
Refried beans (fresh or in a can)
Sautéed Bell peppers and onions (with a little salt and pepper)
Black Olives (in a can)
Smoked cubed chicken (or whatever way you like to cook chicken)
Spanish rice (
Salsa (fresh or salsa in a jar)
Mozzarella Cheese & Cheddar Cheese
After we rolled the burrito we seared it on both sides on a hot cast iron skillet, wrapped it in foil, then cling film. Then we froze them.
To reheat just remove the cling film and bake at 350F for 45 minutes if thawed or 1 hour if frozen. So Easy and so delicious and it's a great way to use up pantry and fridge leftovers...
Try this burrito with steak, roasted red bell pepper, red sauce, roasted corn, shredded pork, grilled zucchini, nacho cheese???
The best part about this freezer meal is how quick and easy it is to make...
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Food Service foil precut sheets:
Freezer to Oven Tins
3 Compartment Tins for freezer meals
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
8x10 bags for vac master
6x8 bags for vac master
Food Saver Vac bags/Sous Vide Friendly
Robo Coup w/Dicer
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 -
• Smoke -
• ThermoPop -
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Eric
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Breakfast Burritos for 40 Cross-Fitters
You will love this simple breakfast burrito recipe loaded with potatoes, sausage, eggs, salsa, guacamole, and cheese for the ultimate start to your day. I made 40 of these for cross-fitters right after their class.
Ingredients for this recipe:
• 4 large flour tortillas
• 4 tablespoons cooking oil
• ½ pan-fried potatoes recipe
• ½ pound breakfast sausage
• 15-ounce can of rinsed and drained black beans
• 8 large eggs
• 1 cup shredded chihuahua cheese
• ¼ guacamole recipe, about 1 cup
• ½ pico de gallo recipe, about 1 cup
• coarse salt and fresh cracked pepper
#33 no buy dinner day #26 Homemade wet burritos with brown gravy
This is day #26!!! Homemade wet burritos with brown gravy. I used a mix of ground turkey and ground beef with some home canned pinto beans and home canned enchilada sauce. Used my own brown gravy dry mix added lettuce tomatoes and cheese. Served in a burrito shell this makes for a fast easy dinner
Thank you for stopping by have a blessed and wonderful day!
Making CHIPOTLE CHICKEN Burritos & Bowls but VEGAN & BETTER!
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0:00 Intro
0:21 Veggie Prep
0:33 Beans
1:40 Cilantro Lime Rice
2:15 Vegan Chick'n
4:10 Vegan Sour Cream
5:10 Pico de Gallo
5:37 Corn Salsa
6:13 Guacamole
6:31 Salsa / Spicy Mayo
7:00 Assemble and Eat!
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Meal Prep Vegan Freezer Breakfast Burritos!
Today I am meal prepping 28 breakfast burritos to be frozen for easy meals! They are plant based and healthy made with onions, pepper, tofu scramble, spinach, salsa, vegan cheese and lots of spices! They are more like any time burritos, not just breakfast burritos :) Feel free to add any other ingredients like vegan sausage, rice, mushrooms, etc. Sorry this video might seem all over the place! I will write out the ingredients down below!
The cost breakdown comes out to about $1 per burrito! Not including the cost of spices since I already had those on hand. However since these are on the smaller side I usually need two to fill me up!
Burritos recipe:
4 onions chopped
4 bell peppers chopped
2 can black beans drained and rinsed
4 boxes firm tofu drained and pat dry
2 8oz bags spinach (if this is too spinachy for you just use 1 bag)
1 lb frozen potato hashbrowns
2 cups vegan cheese
2 tsp turmeric powder
1/2 tsp black salt or more to taste
pinch black pepper
4 tbsp chili powder (more or less to taste)
4 tsp no salt seasoning (or use a combination of garlic and onion powder)
2 tbsp Tapatio hot sauce
2 jars your favorite salsa(thicker is better)
4 packages whole wheat flour tortillas (need about 28 total)
I divided these ingredients into two batches.
In the first batch I basically made a huge tofu scramble and scooped it onto my tortillas with some salsa and rolled it up. I cooked two chopped onions, two chopped peppers, two boxes tofu crumbled, 1 tsp turmeric, 1/4 tsp black salt, 2 tsp no salt seasoning together until the onions and peppers were soft. Then I added everything else- 2 tbsp chili powder, 1 .5 cup black beans, Tapatio, 8 oz chopped spinach, vegan cheese until the spinach was soft and cheese was melted. Then I scooped the mixture onto a tortilla and topped with salsa and rolled it up!
I cooked the second batch a little differently. I started by sautéing two more onions and two more bell peppers. Next I added in 1lb frozen potatoes. I added oil to prevent potatoes from sticking and stirred frequently (it would actually be better if you fry up the potatoes separately to get them nice and crispy and don’t turn to potato mush). I seasoned this mixture with lots of chili powder( 2 tbsp), pepper and Tapatio. Next I added in 1.5 cup of black beans and another bag of spinach. If this is too much spinach for you just use a handful. Cover with a lid to the spinach wilts and turn down the heat so the potatoes don’t stick to the bottom. In a separate pan I began scrambling the 2 blocks tofu with 1 tsp turmeric, 1/4 tsp black salt and 2 tsp no salt seasoning (which is mainly onion and garlic granules) When both mixtures were finished cooking I layered the burrito with tofu on bottom, potato veggie mixture next, then cheese and salsa on top . I wrapped them all in parchment paper and stored in plastic bags in my freezer.
California Style Burritos | Basics with Babish
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