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Easy Freezer Turkey Black Bean Burritos Back to School

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These back-to-school freezer-friendly turkey and black bean burritos are a lifesaver for busy weeknights. Made with lean ground turkey, black beans, and cheese, they freeze beautifully for up to three months and reheat in minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (93/7 works great)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth or water
  • 1 cup shredded cheddar or Monterey Jack cheese (or a blend)
  • 1/4 cup chopped fresh cilantro (optional, but recommended)
  • 6 to 8 large flour tortillas (10-inch size works best; burrito-sized)
  • 1/2 cup sour cream or Greek yogurt (optional, for serving)
  • Salsa or hot sauce (optional, for serving)

Instructions

  1. Cook the Aromatics (5 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds, just until you can smell it. Do not let the garlic brown or it will turn bitter.
  2. Brown the Turkey (6 to 8 minutes): Add the ground turkey to the skillet. Break it apart with your spoon and let it cook undisturbed for about 2 minutes to get a nice sear. Then start stirring and breaking it into smaller pieces. Cook until the turkey is no longer pink, about 5 to 6 minutes total. The meat should look golden brown in spots, not gray. If there is excess liquid in the pan, drain it off before moving to the next step.
  3. Season the Meat (2 minutes): Sprinkle the cumin, smoked paprika, chili powder, salt, and black pepper over the cooked turkey. Stir well to coat every piece. Let it cook for about 1 minute to toast the spices—this wakes up their flavor. Add the tomato paste and stir it in completely, cooking for another minute. The paste will darken slightly and stick to the meat, which is exactly what you want.
  4. Add the Beans and Liquid (5 minutes): Reduce the heat to medium-low. Add the drained black beans to the skillet. Using the back of your spoon, gently mash about half of the beans right in the pan. This creates a creamier texture without needing to blend anything. Pour in the chicken broth or water and stir everything together. Let the mixture simmer for 3 to 4 minutes, stirring occasionally, until the liquid has mostly absorbed and the filling looks thick and cohesive. It should not be soupy or …
  5. Cool the Filling (10 minutes): Remove the skillet from the heat. Stir in the shredded cheese and chopped cilantro if using. The residual heat will melt the cheese into the filling. Transfer the mixture to a large bowl and let it cool for about 10 minutes. This step is important—if the filling is too hot when you assemble the burritos, the steam will make the tortillas soggy and they will not freeze as well.
  6. Assemble the Burritos (10 to 15 minutes): Lay a tortilla flat on your work surface. Spoon about 1/2 to 2/3 cup of the filling into the center of the tortilla, spreading it into a log shape. Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping the sides tucked in, until it is sealed. The tortilla should be snug but not stretched to the point of tearing. Repeat with the remaining torti…
  7. Freeze the Burritos (1 to 2 hours): Place the assembled burritos on a baking sheet lined with parchment paper, making sure they are not touching each other. Put the sheet in the freezer for at least 1 hour, or until the burritos are firm to the touch. This flash-freezing step prevents them from sticking together when you wrap them for long-term storage.
  8. Wrap and Store (10 minutes): Once the burritos are frozen solid, wrap each one tightly in aluminum foil or place them in a freezer-safe zip-top bag. If using bags, squeeze out as much air as possible before sealing. Label each burrito with the date and contents. They will keep in the freezer for up to 3 months.

Notes

Do not overfill the tortillas; stick to about 2/3 cup per large tortilla. Let the filling cool completely before assembling to prevent soggy tortillas. Toast the tortillas briefly before rolling if they are cold or stiff. For best reheating, thaw in the refrigerator overnight and reheat in a skillet for a crispy exterior. These burritos taste even better after a week or two in the freezer as flavors meld.

Nutrition

Keywords: freezer burritos, turkey black bean burritos, back to school recipes, easy dinner, meal prep, freezer meals, healthy burritos

Find it online: https://lumalunch.com/easy-freezer-turkey-black-bean-burritos-back-to-school/