As I mentioned in an early post, I’ve been trying to make a freezer meal every week. Honestly, I’m not doing the greatest at reaching my goal. Hopefully in the next two months I can gain some ground. I may even have to make an entire day “Freezer Meal Day”. But this past week I was able to add another meal to my freezer. BURRITOS!
Ingredients
- 3/4 cup rice (brown or white)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 3 tablespoons tomato paste
- 3 cans (15 ounces each) pinto beans, drained and rinsed
- 1 bag frozen corn kernels (10 ounces)
- 6 scallions, thinly sliced
- 8 burrito-size flour tortillas, 10 inches each
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Salsa and sour cream, optional
- My notes: I added 2 cups of shredded chicken and took out 1 can of beans. I also skipped the scallion and added some Tabasco sauce.
Directions
- Cook rice according to package instructions; set aside.
- Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
- Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
- Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
- Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
- Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.
Cook’s Note
Freezing Instructions:
Wrap individually in plastic and freeze up to 3 months.
To reheat from frozen:
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.
If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.
If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).
Assembly station… My burrito wrapping skills are lacking…
Conclusion: I thought these were delicious. In my opinion, you really need the Tabasco sauce to give these a good burrito taste. My husband on the other hand wasn’t as impressed. He just thought they were ok. But when we have a newborn and little time to cook, I’m sure he’ll appreciate that these are in the freezer. I was able to get 5 burritos in the freezer. Unfortunately, I ran out of rice and tortillas before I ran out of the chicken mixture. I must not have been filling the burritos as much as Martha did. So I suggest either making more rice and buying an extra bag of tortillas or just filling up the burritos more. Either way, I’m just happy to have another meal in the freezer for September/October.
Posted under Recipes
This post was written by dpelster@kwwl.com on July 28, 2012
