Beef & Bean Burritos + Chunky Guacamole

 Weekends at our house are not very predictable and it's rare when all 10 of us sit down to eat a meal at the same time on a Saturday.

 

[Thus enter Beef & Bean Burritos + Chunky Guacamole :)]

 

 

 

These burritos are beefy and very delicious. And the guacamole? That's just icing on the cake.

 

 

My plan was to make a bunch of burritos and freeze some for next Saturday's lunch... The final product made 16 big burritos - just enough for this Saturday and a few extra for next weekend. 

 

 

 

The guacamole is really easy and simple to whip up last minute too!

 

 

*This recipe is for making the burritos ahead of time and freezing, if you would like to eat these after making them, place on a baking sheet and heat at 250F for 5 minutes or until heated through.

 

Beef & Bean Burritos:

Makes 16 big burritos

 

4lb. ground beef

3 cloves garlic, minced

1/2c. diced onion

2 3/4c. shredded cheddar

7c. cooked pinto beans, drained, but reserve the bean juice

4c. cooked brown rice

3 Tbsp. taco seasoning

2-3tsp. salt (this depends on how salty your pinto beans are & your salt preferences)

1/3c. salsa

16 large tortillas

 

1. Cook the ground beef in a large pot on the stove until brown and drain the grease. Stir in the garlic and onion and cook 1-2 more minutes.

2. Add 1/2 a cup of reserved bean juice to the pinto beans and puree. Add the shredded cheddar, beans, brown rice, taco seasoning, salt, and salsa to the ground beef. Stir until well combined and fill the burritos. (Picture tutorial for filling the burritos is below.)

 

Chunky Guacamole:

 

2 avocados

3-4 cloves of garlic

salt and pepper to taste

1/3c. salsa, optional

 

1. Mash the avocado with a fork until you have reached the desired consistency for your guacamole and then stir in the garlic. Salt and pepper to taste.