Vegetarian Freezer Burrito
Ingredients
- 1 1/2 cups white rice
- 2 tablespoons chopped cilantro
- 1/2 lime, lime, juiced
- 2 tablespoons olive oil
- 3 bell peppers, chopped
- 1 onion red onion
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 cups corn kernels
- 1 15-ounce) can black beans
- 4 tomatillos tomatillos
- 1 cup salsa
- 1 teaspoon ground cumin
- 8 large flour tortillas
- 16 ounces cheddar cheese
- Sour cream
- Guacamole
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Instructions
- Place rice in a fine mesh sieve and rinse well with cold water and add to a medium pot. Cover with 1 inch of cold water and place over medium heat. Once the rice is simmering, give it a stir, turn heat down to low, and cover.,Cook until rice has absorbed the water and is tender, 15-20 minutes. There may be extra water, which you should drain off by leaving a space between the lid and pot, then pouring the remaining water out into the sink.,Return to the stove off heat, cover, and let the rice steam for 5 minutes. Stir in cilantro and lime juice. Set aside.
- In a large skillet over medium-high heat, add 1 tablespoon olive oil, peppers, onions, 1/2 teaspoon salt, and chili powder. Cook until veggies start to caramelize in places and soften, about 15 minutes. Transfer veggies into a bowl and set aside.,Simply Recipes / Nick Evans
- Wipe out your skillet, add the remaining 1 tablespoon of olive oil along with corn kernels, black beans, tomatillos, the remaining 1/2 teaspoon salt, and cumin.,Cook for 4-5 minutes until tomatillos start to break down. Use the back of a fork to mash them slightly.,Add the salsa and continue to cook until the mixture is dry and has no visible liquid, maybe another 3-4 minutes. Then remove from heat and scoop into another bowl.,Simply Recipes / Nick Evans
- Tear off 8 pieces of aluminum foil large enough to wrap a filled burrito. Place them at one end of your counter, make a space for the tortillas, then the rice, pepper mixture, cheese, and black bean mixture.,Simply Recipes / Nick Evans
- Wrap a stack of flour tortillas in a damp paper towel. Heat them in the microwave for 20-30 seconds until they are warm and pliable. Place the stack next to the foil.,Take one tortilla from the stack and keep the remaining wrapped. Place it on top of a piece of foil.,Then in the lower-middle section of the tortilla, add 1/3 cup of cooked lime rice, 1/3 cup of the pepper mixture, 1/4 cup shredded cheddar cheese, and 1/3 cup of the black bean mixture. Leave space at each end.,Fold each end partially over the filing, then take the bottom part of the tortilla, fold it over the ends and roll it up tightly until all of the filling is encased.,Once formed, wrap the burrito in heavy-duty aluminum foil. Repeat with all burritos.,Simply Recipes / Nick Evans,Simply Recipes / Nick Evans,Simply Recipes / Nick Evans
- Transfer burritos to a freezer safe plastic bag or container and store in the freezer for up to 6 months, but ideally use within 3 months.
- To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate. Microwave on defrost for 7 minutes per side or until the burrito is completely thawed.,Transfer burrito a nonstick skillet over medium heat-low heat and cook for 3-4 minutes per side or until burrito is nice and crispy.,To reheat in an oven, preheat to 400°F. Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes. Remove and unwrap burrito. Return back to oven for 10 minutes for a crispy tortilla.
- Serve burritos with sour cream and guacamole.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Nick Evans
Source
Original recipe: View Original