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45 min serves 8-10

Make-Ahead Burrito Snacks for Meal Prep

We make these tasty burritos snack size so we always have a healthy and satisfying treat at the ready. Designed to make in a large batch then frozen, once you get your prep area ready you will be ready to roll, literally. If you’re new to burrito assembly do a few practice wraps to get your timing down. This recipe uses our sirloin steak and makes 20 burritos with one steak, a great value. Take the extra minute to tenderize your sirloin. It will make the meat more tender and also help the marinade do its thing more quickly. Switch up ingredients as you please! These after school friendly snacks will keep in the refrigerator for 5 days or in the freezer for 8 weeks. But we don’t think they’ll last that long!  
Make-Ahead Burrito Snacks for Meal Prep

PREP: 45 min. PASSIVE: 4 hrs. DIFFICULTY Easy

45 min serves 8-10
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Ingredients:

  • 1 package Pre top sirloin or petite sirloin (8 oz)
  • 1 t high heat cooking oil (we use grapeseed)
  • 1 C orange juice
  • 2 T freshly squeezed lime juice (about 1 lime) divided
  • 2 cloves fresh garlic
  • ¼ C brown sugar or honey
  • ¼ C low sodium soy sauce
  • ½ t ground coriander
  • ½ t ground cumin
  • OR Your favorite store bought taco seasoning or marinade (we like Frontera brand)
  • 1 ½ C canned black beans, rinsed
  • 1 ½ C pinto beans, rinsed
  • 2 C cooked rice
  • 2 C frozen corn kernels, defrosted
  • 1 4 oz can mild green chilis
  • 1 12 oz container mild pico de gallo, unstrained
  • 2 C fresh cilantro, washed, dried and stemmed
  • 3 T hot sauce
  • 1 t salt
  • 1 7 oz package shredded Mexican cheese blend
  • 2 packages large tortilla wrappers (20 total tortillas, we use La Banderita)
Equipment: 
  • Meat tenderizer
  1. Blot meat dry on cutting board with paper towel. Tenderize sirloin.
  2. Mix orange juice, 1 T lime juice, garlic, sugar or honey, soy sauce, coriander and cumin in a jar with tight fitting lid. Shake until well mixed and sugar has dissolved. Place sirloin in a food storage bag, add marinade, seal and place in refrigerator for 4 hours, turning occasionally. 
  3. Prepare rice according to package directions, mix cooked rice with beans, corn, chilis, pico de gallo, cilantro, hot sauce, salt and cheese in a large bowl, tossing well to combine all ingredients.
  4. Prepare grill or cast-iron pan. Remove sirloin from marinade, blot dry and lightly coat with high heat cooking oil. Discard marinade. Cook sirloin for 2 minutes per side, remove to clean cutting board, immediately drizzle with remaining 1T fresh lime juice and let rest for 5 minutes.
  5. When steak has rested, cut in to ½ inch dice. Add beef to burrito mixture, gently stirring with a large spoon to combine. Taste mixture and season to taste.
  6. Burrito Assembly
    Place a non-stick skillet on medium low heat. Have your burrito mix, clean work surface, and platter ready. Put one tortilla in the pan and gently heat until it just begins to puff, don’t overheat as it will make the wrapper brittle and more difficult to roll. Remove first tortilla and reload the pan with your second wrapper. Place about ½ cup of mix on the center of the bottom third of the first tortilla. Working quickly, roll the tortilla over the mix while folding the outer sides inwards as you roll. Place completed burrito on platter, seam side down, remove second tortilla from pan and continue warming and rolling tortillas in this order until you’ve used all the filling mix.
  7. Enjoy right away or freeze, or if you’re like us, do both. To freeze, wrap burritos individually in foil then place in freezer bags. Burritos will keep frozen for up to 2 months. To reheat, remove foil, place in microwave for 45 seconds, or until heated through.
     

Instructions

show nutrition +

Amount per 174

  • 281kcal

    Calories

  • 11.07g

    Protein

  • 6.88g

    Fat

  • 44.19g

    Carbohydrates

Recipe developed by   Jennifer Borchardt