Name: Make-Ahead Burritos
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Uncooked brown rice - 1 cup; Water - 4 cups; Taco seasoning mix - 4 (1 ounce) envelopes; Black beans, rinsed and drained - 4 (15 ounce) cans; Pinto beans, rinsed and drained - 2 (15 ounce) cans; Whole kernel corn, drained - 1 (10 ounce) can; Salsa - 1 (10 ounce) container; Onion, chopped - 1 medium; Ground cumin - 1 teaspoon; Garlic powder - 1 teaspoon; Dried oregano - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Flour tortillas - 16 (10 inch); Shredded reduced-fat Cheddar cheese - 1 cup; Shredded reduced-fat Monterey Jack cheese - 1 cup; Cooking spray - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Burritos

1. Uncooked brown rice - 1 cup

2. Water - 4 cups

3. Taco seasoning mix - 4 (1 ounce) envelopes

4. Black beans, rinsed and drained - 4 (15 ounce) cans

5. Pinto beans, rinsed and drained - 2 (15 ounce) cans

6. Whole kernel corn, drained - 1 (10 ounce) can

7. Salsa - 1 (10 ounce) container

8. Onion, chopped - 1 medium

9. Ground cumin - 1 teaspoon

10. Garlic powder - 1 teaspoon

11. Dried oregano - 1 teaspoon

12. Salt and ground black pepper to taste - 1 teaspoon

13. Flour tortillas - 16 (10 inch)

14. Shredded reduced-fat Cheddar cheese - 1 cup

15. Shredded reduced-fat Monterey Jack cheese - 1 cup

16. Cooking spray - 1 cup

How to cook deliciously - Make-Ahead Burritos

1. Stage

Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.

2. Stage

Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.

3. Stage

Divide the bean-rice mixture evenly among the tortillas and roll up.

4. Stage

Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.