https://petemahon.net/tags/freezer/Recent content in Freezer on PeteMahon.netHugoen-us<a href="https://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener">CC BY-NC 4.0</a>Mon, 20 Apr 2026 00:00:00 +0000https://petemahon.net/etc/recipes/meal-prep-burritos/Mon, 20 Apr 2026 00:00:00 +0000https://petemahon.net/etc/recipes/meal-prep-burritos/<h2 id="description">Description</h2> <p>High-protein meal-prep burritos that freeze beautifully and reheat in minutes. Heavily spiced beef, creamy yogurt-salsa sauce, refried beans and plenty of mozzarella, all wrapped in full-size burrito tortillas. Makes 16.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1½ tsp oil (avocado oil preferred for better caramelisation)</li> <li>2 kg 5% - 11% fat minced beef</li> <li>4 tbsp ground cumin</li> <li>2 tsp chipotle chilli powder</li> <li>1½ tsp smoked paprika</li> <li>3 tbsp garlic powder</li> <li>3 tbsp onion powder</li> <li>3 tsp kosher salt</li> <li>1 tsp black pepper</li> <li>1 × 453 g jar Pace Chunky Medium salsa (or Pace Picante Medium)</li> <li>400–450 ml plain low-fat Greek yogurt</li> <li>3 tsp Worcestershire sauce</li> <li>Juice of 2 limes</li> <li>2 × 435 g cans refried beans</li> <li>450 g shredded mozzarella</li> <li>16 × 30 cm burrito wraps</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Heat an extra-large skillet (36 cm / 14&quot;) or large electric skillet to medium. When hot, add the oil, then the ground beef. Smash into a flat, even layer — the pan will be almost completely full, so keep the heat moderate to avoid splashing and overflow.</li> <li>Sprinkle the cumin, chipotle chilli powder, smoked paprika, garlic powder, onion powder, salt and black pepper evenly over the beef. <strong>Leave it alone for about 10 minutes</strong> so the underside has time to caramelise — this is where a lot of the flavour comes from. Only then do the first turn, breaking the meat up as you go. Keep cooking, stirring and crumbling, until no pink remains and any liquid has evaporated. If your preference is to have minimal fat, carefully drain any oil/fat remaining.</li> <li>Reduce the heat to medium-low. Stir in the salsa, then the yogurt, then the Worcestershire sauce. Mix well and reduce further for approx 10 minutes. Remove from the heat, stir in the lime juice and taste for salt.</li> <li>Lay out the tortillas on squares of aluminium foil, over a clean work surface (in batches if needed). Divide the refried beans evenly between them — about 3 tablespoons per wrap — spreading gently into an oval, staying 2–3 cm from the edge.</li> <li>Divide the meat mixture evenly down the centre of each tortilla.</li> <li>Divide the mozzarella evenly over the meat.</li> <li>Roll up tightly, tucking the ends in, and place seam-side down.</li> <li>Store: wrap each burrito individually in foil. Flash-freeze.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>The pan will be <strong>completely full</strong> with this volume of beef. Keep the heat down and resist the urge to stir — the 10-minute rest before the first turn is what gets you the caramelised crust and boosts the depth of flavours.</li> <li>Spice levels here are heavily bumped from the original (3× cumin, chipotle in place of regular chilli, and a generous 3 tbsp each of garlic and onion powder). Dial back if you want something milder.</li> <li><strong>To reheat from frozen:</strong> unwrap, place on a plate, cover with a damp paper towel and microwave. Start with 3–4 minutes at 50% power, then about 90 seconds at full power — adjust for your microwave.</li> <li>For a crisp exterior, lightly oil the reheated burrito and finish it in a skillet or air fryer for a few minutes until golden.</li> <li>Nutrition figures are per burrito and approximate — they&rsquo;ll shift with your exact brands of beans, cheese and yogurt.</li> </ul>