Post by Loupy on May 9, 2014 0:33:39 GMT -7
Bean Burritos
From: Kelsi @ oursimplehappylife.com/
I have been wanting to jump on the freezer meal bandwagon for a while now. But like many projects, I just had not gotten to it. when a dear friend of mine had shoulder surgery, I thought what better way to give a hand than with freezer meals for her and her family. then my mother-in-law had a terrible fall while hiking and shattered her wrist, requiring surgery. I added a couple more recipes and I set out on a two day cooking fiesta. I know when I am sick, meal planning and preparation is a major stressor. On top of that, we eat out so often because I am unmotivated to put a meal together. Freezer meals to the rescue. These bean burritos are individually wrapped. They make a perfect lunch or light dinner.
Ingredients
3/4 cup rice (brown or white)
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
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)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional
Directions
Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium.
Add onions, garlic, jalapeno, and cumin; 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 sides, and hold them in. 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 per freezing instructions.
Freezing instructions:
Wrap individually in plastic and then aluminum foil and freeze up to 3 months.
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 up, 5 to 10 minutes.
From: Kelsi @ oursimplehappylife.com/
I have been wanting to jump on the freezer meal bandwagon for a while now. But like many projects, I just had not gotten to it. when a dear friend of mine had shoulder surgery, I thought what better way to give a hand than with freezer meals for her and her family. then my mother-in-law had a terrible fall while hiking and shattered her wrist, requiring surgery. I added a couple more recipes and I set out on a two day cooking fiesta. I know when I am sick, meal planning and preparation is a major stressor. On top of that, we eat out so often because I am unmotivated to put a meal together. Freezer meals to the rescue. These bean burritos are individually wrapped. They make a perfect lunch or light dinner.
Ingredients
3/4 cup rice (brown or white)
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
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)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional
Directions
Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium.
Add onions, garlic, jalapeno, and cumin; 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 sides, and hold them in. 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 per freezing instructions.
Freezing instructions:
Wrap individually in plastic and then aluminum foil and freeze up to 3 months.
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 up, 5 to 10 minutes.
