RECIPE: DIY Dairy-Free Frozen Burritos (Ugly but Good)

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Finally! I tried my hand at making DIY dairy-free frozen burritos. These can easily transform into vegan frozen burritos as well. Any kind of burrito actually. Very customizable. I just happen to like lots of veggies and beans as opposed to meat. They are really flippin’ good! The whole process took about an hour for approximately 12 burritos.

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DIY Dairy-Free Frozen Burritos

  1. Brown 1lb ground beef or vegan veggie mince or any type of ground meat. Or none if you roll that way~ Add taco seasoning or whatever flavours you’d like to impart on your luscious meats. Remove to plate to cool.
  2. In same pan saute 1 large onion and 3 bell peppers cut into strips. Add garlic and ginger and chile. Cool.
  3. As veggies saute, cut up a 3 avocados to mash with a splash of lemon or lime juice, chopped cilantro, and salt and pepper.
  4. Open can of refriend beans. Take out day-old rice from fridge or any other leftovers you wish to use up.
  5. Assembly is now required! On a burrito wrap layer refried beans, then rice, then ground mince, then veggie mixture, then spread the avocado mixture on top and voila! Roll up that baby, give it a pat, and wrap in saran wrap. Freeze in burrito bag.
  6. To reheat: blast oven to 375 F and wrap in aluminum foil. Remove foil halfway through cooking. Takes approximately 30-45 min. Haven’t tried the microwave yet…
  7. Serve on a bed of lettuce with salsa and chopped tomatoes.

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What I learned:

  • Don’t brown your ground meat too much. Unfortunately I had some meat just a couple days past its expiry date so I cooked the hell out of it. It is very dark.
  • Like spicy food? Cut up a couple jalapeños for the onion/bell pepper amalgamation.
  • Do not be afraid of seasoning. The more, the better for foods that will eventually be frozen and reheated.
  • Do no over cook the onion/bell pepper mix. You will miss the crunch factor.
  • One jar of refried beans is not enough if you like beans. Use 2.
  • If using rice, separate the grains in your fingers before putting into burrito. No one wants a big chunk of hardened rice.
  • Avocado freezes surprisingly well. Considering it has a similar water content to scrambled eggs I thought it would hold up. Keeps everything nice and saucy when there’s a crunchy outside from the oven.
  • Try adding Daiya cheese! Just didn’t have any on hand. Or real cheese if you want! Totally up to you!
  • Try wrapping in aluminum foil to see if it cuts down on ice formation. The two wrap method (saran then burrito bag) works quite well.

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If I have any more thoughts, I will update! This was my first time making frozen burritos and I have lots to learn! ~Burrito Babies~

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