Freezer Burritos

• 1-1/4 pounds lean ground beef (90% lean)
• 1/4 cup finely chopped onion
• 1-1/4 cups salsa
• 2 tablespoons reduced-sodium taco seasoning
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1/2 cup water
• 2 cups shredded reduced-fat cheddar cheese
• 12 flour tortillas (8 inches), warmed

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside.
2. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
3. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
4. Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165u0b0, turning burrito over once. Let stand for 20 seconds.

lean ground beef, onion, salsa, taco, pinto beans, water, cheddar cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/freezer-burritos/ (may not work)