This doesn’t happen often, it really is a momentous occasion! This kid would rather be outside playing, running, digging, throwing, shooting, anything at all, than in the house and especially in the kitchen. But he asked if he could help me cook and we had burritos on the menu in a couple weeks, so I jumped at the chance! Just look at that face! You couldn’t have turned him down either.
We had refried beans and rice cooled and ready, some leftover crockpot chicken and taco meat, and he sliced some medium cheddar and pepperjack and crumbled some queso fresco.
And then he started assembling the burritos! We filled the burrito size tortillas with rice, some beans also, laid a slice of cheese, topped with either chicken or beef, and then some of the fresco. I rolled them up and wrapped in foil, tossed in a Ziplock Freezer bag and in the deep freeze. We made 16 burritos, and all but 7 were frozen; those 7 were going to be for dinner tonight.
This one got beans and rice with cheddar and taco meat. He really enjoyed putting whatever he wanted in them!
We prepare them the same way, whether frozen or fresh. Place in a baking dish with enchilada sauce poured in the bottom, and then on top as well. Top with cheese and bake on 375 until they are heated through and cheese is melted and bubbly. You can also broil for the last minute or two for a nice crunchy cheesy texture. The ones topped with queso fresco were chicken, cheese and rice.
While the ones topped with a slice of cheddar were beans, rice, cheese and meat!
After baking, I like to top mine with lettuce and more cheese, some salsa and sour cream. I forgot to take a picture at dinner, but we had one burrito leftover that I ate the next day for lunch. So here’s a picture of my leftovers (which was just as good as night before!)