Street-Style Beef & Cilantro Lime Burritos (Meal Prep Series)
Serves | 6-8 burritos
Ingredients:
2 lb ground beef
2 packets taco seasoning
½ c rice, uncooked
Juice of 2 limes
1 bundle fresh cilantro, finely chopped
2 (15 oz) cans black beans, drained and rinsed
1½ c roasted corn (frozen, canned, or fresh)
2 c Monterey Jack cheese, shredded
1 c plain Greek yogurt
6-8 tortillas
Directions:
Cook rice according to package directions. Once cooked, stir in lime juice, chopped cilantro, and season with salt. Set aside.
In a large skillet over medium heat, cook ground beef until fully browned. Add taco seasoning. Stir to combine and let simmer for 3–4 minutes. Season with salt, if needed.
In a large bowl, combine the cooked beef, cilantro lime rice, black beans, roasted corn, shredded Monterey Jack, and Greek yogurt.
Add ~1 cup filling and roll tightly into a burrito. Wrap in foil, label it, and freeze immediately. Repeat until all the filling is used. Or skip the tortillas and divide into meal containers.
Burrito Tips: Chill mixtures before wrapping for easier handling (use a slotted spoon if filling is too runny). Warm tortillas slightly before wrapping to prevent cracking. Freeze burritos immediately to avoid sogginess.
To Reheat: Microwave wrapped in paper towel for 2-3 minutes. For a crispy finish, sear in a hot skillet (3–5 minutes per side) or air fry at 375°F for 6–8 minutes, flipping halfway.
You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
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