BEAN AND CHEESE BURRITOS
I can’t lie, guys. Sometimes, I want those inexpensive freezer burritos. They’re easy to find and store in your freezer when you’re not feeling like cooking. But what’s the best part? It doesn’t require any energy or time to prepare yourself freezer burritos with the ingredients you prefer, and they’ll still cost you a lot of money. So, this weekend, I cooked up a batch of easy Make-Ahead Bean and Cheese Burritos to feed our family for the next week (and throughout). I put half of them in my fridge over a few days while the remainder was in the freezer for more extended storage (but let’s face it, the food will disappear in the next couple of weeks).
INGREDIENTS
Seasoned Rice
1 Tbsp of cooking oil ($0.04)
One clove of minced garlic ($0.08)
One teaspoon chili powder ($0.10)
1/4 teaspoon ground cumin ($0.02)
1/4 tsp oregano ($0.02)
1 cup of white long-grain rice ($0.53)
1/2 tsp salt ($0.02)
1.5 cups of water ($0)
Burritos
2 15oz. cans of black beans ($1.18)
2 cups shredded cheddar ($1.50)
Two green onions ($0.17)
1/2 cup taco sauce ($0.88)
Eight large flour tortillas ($2.39)
INSTRUCTIONS
Prepare the seasoned rice first, then make the rest of the ingredients while the rice is cooking. Incorporate the minced garlic and cooking oil into the saucepan and cook at medium-high for approximately one minute, making sure to get the raw edge of the garlic.
Add the powdered chili, cumin, oregano, and rice to the pan. Continue to cook with a continuous stirring for two minutes to cook the rice and spices.
Add salt and water to the pot, then place a lid over the top and turn the heat high. Let the bank boil, and then reduce the heat to low. Let the rice simmer at a low temperature for 15 minutes. In 15 minutes, turn the temperature off and let the rice sit unaffected for five minutes. After that, fluff it using a fork.
Cut your green onion while the rice cooks, wash and drain the black beans properly.
Once the rice is done cooking and you’re ready to make the burritos, place the tortillas onto a big plate and lay a damp paper towel on the top. The microwave should be on for around 30 seconds to steam the tortillas, making them more flexible and easier to roll. Steam the remaining four tortillas when you’re ready to work with them.
In each tortilla, add approximately 1/3 cup of rice, 1/3 cup of beans, one tablespoon of taco sauce, 1/4 cup of cheddar cheese, and a couple of slices of green onions. The burritos are then rolled up tight, making sure to fold the sides first to keep the filling.
The burritos can be stored in an airtight container in the refrigerator for about 4-5 days. Wrap each burrito in plastic or parchment wrap, put it in the freezer bag and keep it it for up to three months.
To cook a frozen burrito: Place the burrito in a pan or grill pan and cook on a medium-low flame until the exterior is golden crispy and brown and the cheese has melted within the interior.
To cook from frozen in a Microwave: Set the microwave on the defrost setting for about 9 minutes or the defrost by weight setting set to 1 pound.
To cook from Frozen within the Oven: Wrap the burrito with foil and bake in a 350oF preheated oven for about 40 minutes.
