I used to make burritos, sanchos, and breakfast burritos in batches and freeze for lunch. I ought to start again.
Burritos: Brown a pound of hamburger with a clove of garlic or two, drain it, and stir in a large can of refried beans, a can of chopped green chiles, a bit of chili powder and a bit of cumin, and a cup or so of shredded cheddar (or cheddar and monterey jack) cheese. Put 1/12 of it in each of 12 room-temperature flour tortillas and roll. Put all the burritos (well, except for the one you’ve got to eat right then) in a big ziploc freezer bag and pop in the freezer. To heat, put a frozen burrito in the microwave for about 2-1/2 min. on high.
Sanchos: Brown a pound of hamburger with a clove of garlic or two, and drain. Boil about 4 large potatoes and cut into 3/4″ cubes. Mix meat and potatoes together, add a cup or two of cheese, and some chili powder, cumin and lots of salt and pepper. Stir in a drained can of sweet peas. I know this sounds yucky, but it’s not. Put 1/12 in each of 12 room-temperature flour tortillas, and roll. Freeze and reheat just like the burritos.
Breakfast burritos: Fry up 1/2 pound of bacon. When it’s cool, crumble it. Dice 3 large potatoes and fry in margarine with some chopped onion and a clove of garlic, adding some chili powder, cumin, and salt and pepper. Fry them till they are done and nicely browned. Remove them from the pan to a large mixing bowl, and in the same pan, scramble 8=10 eggs. Mix the eggs with the potatoes, and add the bacon and a can of green chiles. Put 1/12 in each of 12 room-temperature flour tortillas, roll and freeze in a ziploc. Heat them like the burritos.
Note: if you make all three of these, or even two of them, make sure to label the freezer bags!