Bean and Cheese Burritos
By Cheri Sicard, excerpted from her cookbook The Complete Idiot's Guide to Easy Freezer Meals.
Hearty beans combine with slightly spicy Spanish rice and melted cheese for a fabulous portable vegetarian lunch.
Yield: 20 Burritos
Prep Time: 45 Minutes
Cook Time: N/A
Serving Size: 1 Burrito
- 2 tablespoons corn or vegetable oil
- 1/2 cup chopped onion
- 2 cups uncooked white or brown rice
- 2 1/2 cups vegetable or chicken stock
- 1 cup prepared salsa
- 2 (15 oz.) cans black or pinto beans, rinsed and drained
- 5 cups shredded Jack cheese
- 20 (8-inch) flour tortillas
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 5 minutes.
- Mix rice into pot. Cook, stirring often, until rice begins to brown, about 3 minutes. Stir in stock and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
- Center a tortilla on a piece of waxed paper, parchment paper or freezer paper. Leaving about an inch margin on the bottom, layer a line of ingredients down the center: 1/4 cup beans, 1/4 cup rice and 1/4 cup shredded cheese. Fold up the bottom of burritos, then fold one side over and roll tightly. Wrap rolled burritos tightly in the paper and place in a large zipper-lock plastic freezer bag and freeze.
To reheat after freezing: Remove burritos from paper and place on a paper towel–lined plate. Microwave for about 2 1/2 to 3 minutes or until heated through.
Variations: This recipe is easy to customize according to your tastes. Add additional protein with cooked diced chicken, beef, pork, shrimp, fish or tofu. Chopped grilled vegetables like onions, peppers, mushrooms, and squash make a tasty and healthy addition.
The Complete Idiot's Guide to Easy Freezer Meals, by Cheri Sicard (Alpha Books, April 2011; ISBN: 9781615640645, $16.95)