Freezer burritos

Hello all, sorry that I have been MIA. Today I am inspired to share a recipe with you that is so basic, yet so amazing.

If you know me at all, you know that I love burritos. There is a new burrito shop in town that is amazing. However, it is packed at lunch time and also upwards of $9.00 for a fully loaded veggie burrito. So I decided to make my own for lunches. My extremely estimated calculations add up to $1.00 per burrito. Much improved.

This recipe is really so versatile. You can add meat if you want, but I chose to just do veggies. You can sub any kind of beans or veggies that you want. So really I am here to provide the basics.

Plan to have a little assembly line. I had two cast iron pans going. One to toast the tortilla, and another to seal the burritos. When they are all done and sealed, I wrapped mine in tin foil them froze them completely after they cooled a bit.

Freezer burritos

Start by making your fixings. Here is what I did:

I am obsessed with rice in the instant pot. I used brown basmati rice for this recipe. I mixed 1.5 cups rice with 1.75 cups water, a tablespoon of olive oil, and one teaspoon of salt in my instant pot. I set it to manual and cooked for 22 minutes, then let it come to pressure naturally for 10 mins. After 10 mins, carefully release any remaining pressure and open when the pot is ready. Fluff with a fork. I chose to add about 1/2 cup chopped cilantro and the juice of 1 lime to make some tasty rice.

I then sauteed one medium onion (sliced) in olive oil. I let that cook for a bit, then I added a bag of frozen peppers and let those cook until soft.

I like to make my own taco seasoning, but you can use storebought. I added about 2 tablespoons of my taco seasoning and then a big can of black beans that I rinsed and drained. Salt to taste.

Now you are ready to assemble. I had a bag of 10 extra large flour tortillas. I heated each one for about 30 seconds per side. After the first flip, I added about 2 tablespoons of shredded cheese. Then I added about 1/4 cup rice to each one, then about 1/4 cup of my bean and veggie filling. Then we rolled them up and after rolling put it in the other cast iron pan, seam side down, for about one minute. When it is browned and sealed, I wrapped in tinfoil.

When ready to eat, unwrap from foil and place on a microwave safe plate. I microwave mine for 3.25 minutes but timing may depend on your microwave. I like to eat mine with sour cream, but you can add any fixings you want.

Rice:

• 1.5 cups brown basmati rice
• 1.75 cup water
• 1 tbsp olive oil
• 1 tsp salt

Put all ingredients in instant pot and set to manual pressure for 22 mins. Once done, manually release pressure for 10 mins. After 10 mins, open steam valve and release remaining pressure. Fluff with a fork and serve as desired. I chose to add chopped cilantro and the juice of a whole lime. If you don’t have an instant pot, just cook on the stove per package directions.

Filling:

• 1 tbsp olive oil
• 1 onion, sliced thin
• Veggies of your choice. I used a frozen bag of tricolor peppers.
• Taco seasoning (if you choose to make from scratch, I used 1 tablespoon chili powder, a dash of cayenne, 1 tsp cumin, 1/2 tsp garlic powder, salt and pepper to taste)
• 1 28 oz can black beans, rinsed and drained

Sautee onions in olive oil. Add frozen of fresh veggies and cook until tender. Add taco seasoning, then beans. Stir til heated through.

Assembly:

• 1 10 count package of XL flour tortillas
• Shredded cheese, about 2 tbsp per burrito

Heat tortilla in pan over medium heat for about 30 seconds. Flip, then add cheese to center of burrito. Remove from heat, then add 1/4 cup prepared rice and 1/4 cup prepared filling. Roll up, starting from the edge closest to you. Bring the edges in towards the center as you roll. If the filling falls out, it could be overstuffed. Place the rolled burrito, seam side down, in a pan over medium heat for 1-2 minutes until slightly browned and feels sturdy. Remove to a plate and repeat until all tortillas and filling is used. Wrap in foil, let cool, then freeze.

When ready to eat, remove from tin foil and place on microwave safe plate. Cook on high heat for 3 mins. Serve with your desired condiments.