One of my before-the-baby-comes goals is to stock our freezer with some yummy homemade meals so that cooking isn't something we have to worry much about for the first little bit back home with the kiddo. And it'll keep us from ordering pizza or Chinese for every dinner, too.
Lasagna and soup are on the to-freeze list. And probably chocolate chip cookie dough. Yeah, that's right. The availability of dessert food is very important. And burritos. Those are in the freezer already. Go me!
So, burritos. I thought making and freezing some would be better than stocking up on a bunch from Trader Joe's, so over the weekend I made it happen. Last night we tested a couple and declared them a success! It was a bit of a make-it-up-as-I-went-along thing, but here's the gist of it.
Large flour tortillas
2 cups uncooked rice
1/2 pound dried black beans
3 cloves garlic, minced
1 cup corn kernels
1 cup shredded jack cheese
4 tablespoons (or so) olive oil
2 teaspoons cumin powder (or to taste)
chili powder to taste
Cook the beans according to package instructions (you can used canned beans, of course, but I'm not sure what the cooked measurements are). Cook the rice according to package instructions. Let cool.
In a large bowl, mix together the rice, beans, garlic, corn, cheese, oil, and spices.
Place tortilla on piece of foil slightly larger than tortilla. Scoop filling onto tortilla. Roll tortilla by folding top and bottom ends in first, then folding in sides. Wrap up the foil tightly. Repeat until out of filling. I made 11 burritos, but this will vary based on how full you like your burritos and what size tortilla you use. Freeze.
We microwaved ours for 2 minutes and 30 seconds, flipped them over and microwaved for another 45 seconds. It worked for us, but this is probably pretty variable. Just keep an eye on things to avoid burrito explosions! Top with sour cream and salsa.