Meal Prep Beef Burritos with Zucchini

• Freezer to microwave (fastest): Remove aluminum foil, place a paper towel over burrito and microwave for 1 1/2 minutes, seam side up. Rotate burrito to seam side down and microwave for an additional 1 1/2-3 minutes. Test burrito done-ness by pressing your thumb to the middle part of the burrito, it shouldn’t be frozen or cold. Extra step – cook them under a broiler with a little cooking spray or in a pan sprayed with a little cooking spray to get a nice crispy outside, totally worth the extra few minutes.
• Freezer to oven (longest): Preheat oven to 400 degrees. Bake foil covered burrito for 40 minutes, remove foil and spray with a little cooking spray and cook for an additional 5-10 minutes, until golden brown.
• Alternatively, you could thaw the burrito in the refrigerator overnight and cook like the above (oven) at 400 for 25 minutes.
• Freezer to air fryer. Preheat air fryer to 350 degrees. Place foil covered burrito in the air fryer for 5 minutes. Carefully remove foil and spray lightly with cooking spray, cook for an additional 10 minutes, flipping halfway through.

Next time you’re looking for a great meal to bring to a new mom and just an easy meal prep dish, these meal prep beef burritos with zucchini are always a good idea!

Meal Prep Beef Burritos with Zucchini

These meal prep beef burritos with zucchini are a perfect make-ahead freezer meal that can be re-heated for a quick, easy and hearty dinner.

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Servings: 8 burritos

Equipment

• Large non-stick skillet
• Wooden spoon

Ingredients

• 1 tsp extra virgin olive oil
• 1/2 small yellow onion diced
• 1 cup zucchini shredded (from 1 small or 1/2 medium zucchini)
• 1 lb. lean ground beef
• 1/2 tsp. garlic salt
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• 1 cup salsa heat level to your liking
• 2 cups brown rice cooked (or white rice - I use 90 second microwave rice)
• 1 1/2 cups cheddar cheese shredded
• 1 can refried beans 14.5oz. can
• 8 tortillas burrito-size

Instructions

• Shred zucchini and squeeze dry with paper towels to really remove any excess liquid. I do this with 3 pieces of paper towel, and do the process about twice to really remove excess liquid. 
• In a medium-large skillet over medium-high heat, heat oil and cook onions until almost translucent, about 5 minutes, then add zucchini shreds and ground beef and garlic salt, cumin and chili powder. Cook, breaking up the meat as you cook, until no more pink remains, about 5 minutes. Add salsa and cook until the liquid has reduced, about 5 minutes. 
  
• Meanwhile, cook rice and shred cheese.
• When the meat mixture is done cooking, you can start assembling the burritos. Spread about 1-2 tablespoons refried beans around the edge of a tortilla. Add ⅛ of the meat mixture, ⅛ of the rice and a handful of cheese to the center of the tortilla. Roll so that it forms a burrito shape. Repeat until all burritos are made. 
  

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Calories: 467kcal | Carbohydrates: 59g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 909mg | Potassium: 542mg | Fiber: 5g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 4mg