Ingredients
1-1/4 pounds lean ground beef (90% lean)1/4 cup finely chopped onion1-1/4 cups salsa2 tablespoons reduced-sodium taco seasoning2 cans (15 ounces each) pinto beans, rinsed and drained1/2 cup water2 cups shredded reduced-fat cheddar cheese12 flour tortillas (8 inches), warmed
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside.
In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high until a thermometer reads 165°, 2-1/2 to 2-3/4 minutes turning burrito over once. Let stand for 20 seconds.
