Homemade Lunches-To Go. Part 2

Round 2: Burritos.  Success!

Make room in your freezers, gals! Because we're going to be talking about my favorite kitchen appliance!  Or, in my case, I suppose it's technically a garage appliance.  Anywho.  So it isn't any secret that bringing your lunch from home saves mega money....and untold calories, fat, and who knows what else.  My husband has been asking for some new lunch ideas.  Fortunately for him, I'm lucky enough to stay home and have the time to whip up stuff like this.
This is one of those things where you get to decide what goes into your burritos.  Then wrap 'em up, freeze 'em and they're perfect for taking to the office.  The original directions say to bake them in the oven, but I don't see why the microwave wouldn't do...with the foil removed, of course.

The burrito filling.

All ready to be wrapped up.

Hearty Burritos
Recipe adapted from Taste of Home

1/2 pound ground beef

1 medium onion, chopped

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) Mexican diced tomatoes, undrained

1 cup frozen corn, thawed  (I used a lot less)

1/2 cup salsa

1/2 cup cooked rice (I used brown Minute rice)

2 teaspoons chili powder

1/2 teaspoon salt

2 cups (8 ounces) shredded cheddar cheese

8 flour tortillas (10 inches), warmed

Directions
In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months

Voila! Ready for the freezer.  Isn't that husband of mine a lucky man??