Ingredients
1/2 pound ground beef1 large green pepper, chopped1 medium onion, chopped1 package (16 ounces) frozen cubed hash brown potatoes, thawed1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 cup frozen corn, thawed1/2 cup salsa1/2 cup cooked rice2 teaspoons chili powder1/2 teaspoon salt2 cups shredded cheddar cheese8 flour tortillas (10 inches), warmedSour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional
Preparation
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, 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. Or place burritos seam side down on a baking sheet.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.
