Skip to main content

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.)



Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...