Tuesday, January 19, 2016

Super Bean Burritos

Before I start with this wonderful recipe, I just gotta tell you.  If you have children who live for snow days, you need to move to Chattanooga, TN.  This is the woosiest city ever when it comes to school closings due to weather.  A two-hour delay today because it was cold this morning.  Tomorrow: closed.  Because of a chance of an inch or two of snow....mixing to rain (above freezing....no ice on the roads).  Holy Smokes!  What will these kids do when they become adults and have to go to work when it's below 40 degrees and a chance of rain?!!!!  Not like when I was in grade school and had to walk 6 miles in the snow and then 10 miles uphill to get back home.

Anywho......back to the recipe.  Have you ever had a "bad food" secret you kept to yourself?  You know, something you'd never admit to anyone you ever wanted to impress?  Well, (one of) mine goes back to my 20's when I was working and never, ever had time to fix breakfast and make it to work on time.  Back in the early days of the microwave (and the days of living paycheck-to-paycheck) I used to rely on those frozen 3 for $1 bean and cheese burritos (I think the beef and cheese were on the high-end, maybe 2 for $1).  I'd  zap one and then hop in the car on my way to work.  While maybe not the most nutritious, it satisfied my morning hunger and got me through until lunch, or at least morning break.

I guess because of this, I'd never made or even ordered a real burrito.  Really.  I guess I thought they were all 90% tortilla and 10% tasty glue.  But a year or  two ago I ran across this recipe for Freezer Burritos and it took me right back to 1980's OKC and my early days of adult employment.  Surely these must be more substantial (and tastier?) than those burritos of old.  Could it be?  Didn't know and really didn't want to try.  So I've sat on this recipe for almost two years.

What a waste!  They are wonderful.  We ate two of them last night and the other four are in the freezer waiting for that morning drive to the gym.  I can hardly wait to try the frozen version.

FYI:  I cut this recipe in half which should have made 8 burritos.  I don't know if I over-stuffed mine, but I only got 6 out of the recipe.  But let me tell you, these are six substantial burritos.  I only ate half of one at dinner and ate the other half at lunch the next day.

  • 1 cup brown or white rice (or 2 cups already cooked rice)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely minced
  • 1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 3 tablespoons tomato paste
  • 2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
  • 1 1/2 cups water
  • 1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
  • 6 green onions, white and green parts finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 burrito-sized (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack chees

  • Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

  • Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

  • Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

  • Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. 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 warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Recipe Source: http://www.melskitchencafe.com/super-bean-burritos/

No comments:

Post a Comment