Mini Burrito Snacks
Updated September 20, 2016
oz. Old El Paso™ taco seasoning mix
(15 oz.) can black beans, drained and rinsed
10-12 oz. cheddar cheese, grated
(6-inch) flour tortillas
Preheat oven to 350° F.
Add olive oil to a large skillet over medium heat. Brown ground turkey, breaking it up with a spoon as it cooks. Cook until turkey is cooked through, 6-8 minutes.
Add onions to the mix and cook until they soften, another 3-4 minutes. Stir in taco seasoning and a pinch of salt and pepper along with 1/2 cup water. Stir to mix in seasoning.
Add drained and rinsed black beans and rice to the skillet and stir to combine. When water is evaporated, remove mixture from heat.
Working with one small tortilla at a time, microwave tortilla on high for 10 seconds. Add a few tablespoons of turkey filling to the tortilla and a small handful of grated cheese. Fold ends over the tortilla and roll into a tight mini burrito.
Place rolled burrito, seam-side down, on a baking sheet lined with foil. Repeat with all tortillas. You should get roughly 18 mini burritos.
Place a piece of foil on top of all the burritos and place a second baking sheet on top of the foil, sandwiching the mini burritos between two baking sheets. Bake at 350° F for 10 minutes.
Remove mini burritos and eat while warm. Serve with salsa!
- For freezing: Let burritos cool. Then wrap each burrito with a double layer of foil. Store in an airtight container.
- To reheat: Unwrap burritos and bake at 350º F for 20-25 minutes until cheese is melted in the middle. You can also reheat in the microwave in 1 minute bursts. The tortilla might get a bit soggy in the microwave, but they’ll still be good.
More About This Recipe
- This time of year it’s always a good idea to have fast snacks at the ready. Maybe you’re having a lazy football Saturday, or some friends pop over unexpectedly.
In situations like those, these little mini turkey burritos are so great to have in your freezer. You can make a big batch and they freeze perfectly. Or pile up a few and make a dinner out of them!
The start of these burritos is a mixture of ground turkey and diced onion plus some taco seasoning. Brown the turkey well until it’s cooked through. Then add the taco seasoning and onions. I recommend adding about 1/2 cup of water with the taco seasoning to help it work into the meat.
Once the onions have softened, add the drained black beans and cooked rice. This filling is great for so many Tex-Mex dishes. You could even stuff it in tacos or enchiladas if these burritos don’t catch your eye.
To make these little guys, work with one tortilla at a time. Microwave them for 10 seconds to loosen them up a bit. Then add a few spoonfuls of filling to the tortilla with a handful of cheese.
Fold the ends over the tortilla and roll it into a tight burrito!
When you use these small tortillas they have a tendency to fall apart once they’re rolled, so here’s how I fix that problem. After you roll the burritos, place them seam-side down on a baking sheet lined with foil.
When all the burritos are rolled, add another piece of foil on top of the burritos and then top them with a second sheet pan (making a sandwich). Bake these for 10 minutes at 350ºF.
The slight pressure and heat will seal the burritos perfectly!
You can eat these right away if you just can’t wait!
If you want to freeze them for later, let them cool and then wrap them tightly in a double wrapper of foil. Store them in an airtight container for up to 3 months.
To reheat them, bake for 20-25 minutes at 350ºF until the cheese is melted. You can also microwave them in 1 minute bursts on high until the center is warm. Personally, I prefer the oven method because the tortilla gets nice and crispy.
These are a major snack win!
Nick thinks mini foods have less calories! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.