Saturday, August 1, 2009

Bean Burritos

adapted from Martha Stewart

These turned out so great and had so much flavor that you didn't miss the meat at all. The best part about it is you can make extra and freeze them individually for a quick lunch or dinner later in the week.

This picture doesn't show off many beans, but they are in there!

2 Tbsp olive oil
2 medium onions
4 cloves garlic
1 jalapeño
1 tsp chili powder
salt and pepper
1/2 cup diced canned tomatoes (about 1/2 can)
3 cans beans (black or pinto)
1 bag (about 3 cups) corn

Mexican Rice:
3/4 cup rice
1 chicken (or vegetable) bullion (or 1 1/5 cup broth)
1/2 cup diced canned tomatoes (about 1/2 can)

1 cup cheese
1 head lettuce (or other leafy greens)
8 burrito sized tortillas
sour creme (optional, but recommended)

1. Cook rice using broth or drop a bullion cube in the water. Once done, mix in canned tomatoes and set aside.

2. Saute onions, garlic, jalapeño, chili powder and salt and pepper in a large pot until soft and golden. Add tomato paste and cook for 1-2 more minutes, then add beans and 1 1/2 cup water. Once boiling, turn heat down to low and simmer for about 10-15 minutes to reduce the liquid. Add corn to bean mixture and cook until heated through.

3. Grate cheese, chop lettuce and warm up tortillas according to package instructions (or make your own)

4. Assemble burritos: mound 1/4 cup rice, 1/2 cup bean mixture and sprinkle cheese on one side of the tortilla. Fold and hold in sides. Start from the filled end, holding sides in as you work, tightly rolling it into a bundle. Serve immediately with salsa and sour cream, or wrap individually in plastic and freeze for up to 3 months.

To reheat from frozen with a microwave:
Remove from plastic wrap and put in microwave on a plate, covered in with a microwave safe bowl. Defrost on high for 3-4 minutes, uncover and microwave on high for 3-4 more minutes

To reheat from frozen using oven:
Remove burritos from plastic wrap, and cover them with foil. Place on a baking sheet and bake at 450 (230 C) for 40 minutes. Remove foil and bake to a crisp 5-10 additional minutes.

To reheat from defrosted:
remove all coverings and bake at 450 (230 C) for 10 minutes or microwave on high for 3-4 minutes.

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