Bean and Cheese Burritos – Freezable!

These burritos are soooo good and the fact that they are freezable are going to be life savers when the kiddos’ swim schedule kicks into high gear and we need nutritious and quick meals.  If you wanted to add meat, just substitute meat for the Morning Star veggie crumbles.

This recipe is adapted from Mel’s Kitchen Cafe.

Ingredients:

Rice:
  • 2 c. water
  • 1 c. long grain white rice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • 1/2 lime, juiced
Filling:
  • 1/2 c. low-sodium chicken broth
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 TBSP vegetable oil
  • 1/2 c. finely chopped onion
  • 3 TBSP tomato paste
  • 3 garlic cloves, finely minced
  • 1/2 TBSP ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 package of Morning Star veggie crumbles
  • 1 TBSP fresh lime juice
  • 3/4 tsp. salt
  • 6-8 (10-inch) whole wheat tortillas (the ones boosted with fiber)
  • Shredded cheese (cheddar or Monterrey jack)
  • Salsa, guacamole, sour cream, jalapenos, etc.

Directions:

  1. For the rice, bring the broth/water, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and lime juice and fluff with a fork.
  2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the Morning Star veggie crumbles and cook until done about 6-8 minutes.
  3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the bean mixture and the rice cool to warm room temperature before proceeding.
  4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, bean filling and cheese evenly among the tortillas and place the filling in the bottom 1/4 of the tortilla facing you.  You can also add salsa, guacamole, sour cream, jalapenos, etc. to your liking.
  5. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
  6. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Bean and Cheese Burritos:

 

 

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