Make-Ahead Bean and Rice Burritos

My technique has room for improvement, but they held together.

I have never succeeded with make-ahead burritos before, because the rice always dried out and got weird. But then I saw this recipe from Kitchen Treaty and realized the secret - mixing the rice together with wet ingredients.

I followed the recipe pretty much exactly, and it was perfect. The original recipe gives options for adding chicken or omitting cheese, neither of which I did. The only change I needed to make was discovered after I used up my last tortilla and I still had half of the filling left. Maybe I could have stretched more filling into each burrito, but I like them the way I filled them, so I just modified my recipe below to use more tortillas. I also used a bit of extra cheese.

I used this recipe for the refried beans:

http://healthyishpseudofoodie.blogspot.com/2017/12/refried-black-beans-instant-pot.html

The Recipe:

2c refried beans

2c cooked brown rice

1c salsa (I used restaurant style)

5oz can diced green chilies

15oz frozen corn kernels

1.5c shredded cheddar cheese

20 10-inch flour tortillas

Mix all ingredients except tortillas in a bowl.
Place a large scoop of filling inside each tortilla and wrap it tightly.
Place burritos side-by-side in casserole dishes.
Bake at 400 for 15 minutes.
To save for later, wrap each baked burrito in foil. To reheat, unwrap and microwave for 2 minutes, then flip and microwave for 1 more minute.

The Verdict:

Overall grade: A

Overall reason: Yummy, cheap, and easy for how much food it makes.

Time to prepare: 1 1/2 hours including making rice and refried beans. Most of the time was spent just waiting; it wasn't labor-intensive.

Husband quote: "These are good." (If I ask for a better quote, he'll give me a pun, so I might leave it there.)

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