Tuesday, February 17, 2009

Bean Burritos

I recently made a batch of these beauties to have for quick lunches or dinners after S is born. Instead, we've been eating them for lunch most days because they are just.that.good. And I'm a person who is often stumped as to what to make for lunch (especially with a child who often refuses peanut butter or grilled cheese sandwiches (what?!)), so these are perfect for us. Plus, the prep is all done ahead and they are pulled from your freezer when you need them! Love it.
Bean Burritos
adapted from Everyday Food Magazine

makes 8
3/4 cup rice (brown or white)- I used some of my perfectly cooked brown rice
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin- I also added about 1 tsp of chili powder
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)- I left these out
6 scallions, thinly sliced - left these out as well
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin (and chili powder, if using); season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean 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 immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Helpful Hints
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.
If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.
If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes.
(To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

1 comment:

  1. I don't have kids yet but always wonder what I will do when I have to feed little ones 3 meals a day. I can barley come up with dinner for hubby and I as it is now.