These are healthy, easy, meat-free, grab-n-go deliciousness. Throw in your husband's briefcase, bring them to your child's soccer game, or pour some enchilada sauce and cheese over them, bake in the oven until bubbly, and you have dinner.Homemade Frozen Burritos with Rice and Beans
makes 10
Ingredients:
10 whole wheat Tortillas, burrito size
8 oz. tub Sour Cream
2 Tbl. Olive Oil
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 - 1 1/2 jalapeno, seeded and minced
1 can Black Beans, drained
1 recipe Cilantro-Lime Rice (recipe follows)
The How-to:
1. Make rice according to instructions. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Add peppers and jalapeno, and saute until al dente, just tender, about 3-4 minutes. Add beans and stir to combine. Salt and pepper to taste. Set aside.
3. Warm tortillas, covered in a wet paper towel until warm and pliable, about 1 minute. Or, do it my way, set over a boiling pot of water and a baking wrack, about 30 seconds until pliable.
4. To assemble burritos, apply a small spoonful of sour cream on the surface of the tortilla, about 1 1/2 Tbl. Spoon a large spoonful of rice, followed by the pepper mixture. Fold tightly into a burrito, sides in and then roll. Wrap in aluminum foil and freeze to use later or refrigerate for the immediate future.
Cilantro Lime Brown Rice
Ingredients:
1 cup brown rice, uncooked
2 Tbl. olive oil or canola oil
2 garlic cloves, peeled
2 Tbl. olive oil or canola oil
2 garlic cloves, peeled
1 1/2 cups cilantro
1 lime, zest and juice
2 cups water
1 small yellow onion, minced
1 teaspoon salt
The How-to:
In a heavy sauce pan, heat 1 tablespoon of oil over medium-high heat and, when it shimmers, add the onion and cook until softened, about 2 minutes.
Add another 1/2 Tablespoon of oil and let it heat thoroughly. Then add the rice and salt and stir to coat. Cook until the rice becomes opaque, about 3-4 minutes.
Pour the water into the sauce pan and stir to combine. Bring the mixture to a boil and then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender and all the water is absorbed, about 45-55 minutes, or however long indicated on the package. Combine cilantro, garlic and lime zest and lime juice in blender or food processor and puree until smooth. Set aside. When rice is ready, turn off the heat and let rest covered for 5 minutes.
In a heavy sauce pan, heat 1 tablespoon of oil over medium-high heat and, when it shimmers, add the onion and cook until softened, about 2 minutes.
Add another 1/2 Tablespoon of oil and let it heat thoroughly. Then add the rice and salt and stir to coat. Cook until the rice becomes opaque, about 3-4 minutes.
Pour the water into the sauce pan and stir to combine. Bring the mixture to a boil and then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender and all the water is absorbed, about 45-55 minutes, or however long indicated on the package. Combine cilantro, garlic and lime zest and lime juice in blender or food processor and puree until smooth. Set aside. When rice is ready, turn off the heat and let rest covered for 5 minutes.
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