April 01, 2017
Freezer Burritos (and website news)
Well, it looks like my older website for Always In The Kitchen has finally expired and been taken offline. Don't worry, this blog is still active, and I still have all of the recipes, so I'll begin adding them to the comments sections of various blog posts that formerly just contained the links.
In the meantime, if you find any dead links where the recipe has not yet been added into the comments at the bottom, please let me know. I plan to add all of them, but it could take a while, and any of the older recipes that didn't have a link on the blog will be getting a whole new blog post, like this one.
These are a delicious make-ahead worthy of taking up space in your freezer, ready to be a tasty packed lunch or emergency dinner. The inclusion of rice makes them technically "Mission-style" but, as discussed below, these are highly customizable.
Total prep and cooking time: 45 minutes more or less, depending on how fast you are at filling and rolling.
1 cup (200 grams) uncooked rice
1 (425 gram) can* black beans
1 (525 gram) can* pinto or kidney beans
1 cup (250 mL) frozen corn kernels, rinsed in warm water, drained
1 cup (250 mL) jarred salsa
10 (12 inch) flour tortillas (make sure they’re flexible - warm them if necessary to make rolling easier)
250 grams Pepper Jack cheese, shredded (or cheddar)
2 tablespoons Tabasco sauce, or hot sauce of your choice
1 tablespoon ground chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 cup chopped fresh cilantro (use parsley or green onions if you're cilantro-phobic)
1-2 minced jalapeño peppers
*Please note that the can-sizes are approximate, based on what was available in my area at the time this recipe was being developed. If your cans are a bit smaller or a bit larger, it will be fine.
Cook the rice in your usual fashion, adding some Mexican or Southwest Seasoning or extra chile powder (1 teaspoon, approximately) into the water. Allow to cool somewhat while you prepare the rest. Drain and rinse beans and corn. Add salsa, and toss to mix. Transfer to a large bowl, and mix in the rice and cheese and seasonings (spices, cilantro, and peppers). Mix very thoroughly. Taste and see if you need to add more spices or hot sauce. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat covered, but unwrapped, in the microwave on high for about 3 minutes. Liberally apply extra hot sauce, such as Cholula (ie. a thicker sauce, rather than a thin one like Tabasco or Louisiana).
I usually plan to have these for dinner on the day that I make a batch. Instead of microwaving them, I spritz them lightly with canola oil and bake them on a cookie sheet, in a 400 F oven, or until the edges are crispy and golden. You can also pan-fry them in a bit of canola or peanut oil, using tongs to rotate them for even browning.
For a non-vegetarian version, substitute one of the cans of beans with ½ pound cooked ground beef (season well, and drain off any fat) or ground chicken or turkey for a leaner meaty version. It’s slightly more work, but very tasty.
I usually get 10 (sometimes more) burritos, depending on how big the tortillas are, how much I've tinkered with the filling, and how much of the filling I've eaten while rolling up the burritos.
These are of course highly customizable - just keep an eye on the volume of filling you're making. I've been known to add minced bell pepper, Mexican pickled onions (chopped), leftover mole sauce, leftover roast chicken, (I divide the shredded roast chicken between each burrito rather than mixing it into the filling). Leftover pulled pork would of course also work very nicely. I'm thinking right now that black bean and roasted butternut squash would be an excellent plant-based variation.