MAKE AHEAD BEAN AND
CHEESE BURRITOS
Perfect for stashing in the freezer, these Make Ahead Bean and
Cheese Burritos will save you on busy weeknights!
Total Cost $6.93 recipe / $0.87 per
burrito
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings
INGREDIENTS
SEASONED RICE
·
1 Tbsp cooking oil
·
1 clove garlic, minced
·
1 tsp chili powder
·
1/4 tsp cumin
·
1/4 tsp oregano
·
1 cup long grain white rice
·
1/2 tsp salt
·
1.5 cups water
BURRITOS
·
2 15oz. cans black beans
·
2 cups shredded cheddar
·
2 green onions
·
1/2 cup taco sauce
·
8 large flour tortillas
INSTRUCTIONS
1.
Begin making the seasoned rice first, so you can prepare the
rest of the ingredients as the rice cooks. Add the cooking oil and minced
garlic to a sauce pot and sauté over medium for about one minute, just to take
the raw edge off the garlic.
2.
Add the chili powder, cumin, oregano, and rice to the pot.
Continue to sauté, stirring continuously, for about two more minutes to toast
the rice and spices.
3.
Carefully add the water and salt to the pot, place a lid on top,
and turn the heat up to high. Allow the pot to come up to a boil, then turn the
heat down to low. Allow the pot to simmer on low for 15 minutes. After 15
minutes, turn the heat off, and let the rice rest undisturbed for five more
minutes. Finally, fluff the rice with a fork.
4.
While the rice is cooking, rinse and drain the black beans well.
Slice the green onions.
5.
When the rice is finished cooking and you're ready to assemble
the burritos, stack four tortillas on a large plate and place a damp paper
towel over top. Microwave for 30 seconds to steam the tortillas, to make them
more pliable and easy to roll. Steam the next four tortillas only when you're
ready to begin working with them.
6.
To each tortilla add about 1/3 cup rice, 1/3 cup beans, 1 Tbsp
taco sauce, 1/4 cup shredded cheddar, and a few slices of green onion. Roll the
burritos up tightly, making sure to fold in the sides first to hold in the the
filling.
7.
Store the burritos in an air-tight container in the refrigerator
for 4-5 days, or wrap each burrito individually in parchment paper or plastic
wrap, then place in a freezer bag, and store for up to three months.
8.
To Cook from Refrigerated: Place the burrito in a skillet
or on a grill pan and cook over medium-low heat until the outside is brown and
crispy and the cheese is melted on the inside.
9.
To Cook from Frozen in Microwave: Set
the microwave to the defrost setting for approximately 9 minutes, or the
defrost by weight setting, programmed to one pound.
10.
To Cook from Frozen in the Oven: Wrap the burrito in
foil and bake in a preheated 350ºF oven for approximately 40 minutes.
RECIPE NOTES
Microwaves and ovens do vary, so you may need to adjust reheating
instructions accordingly.
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