Jumpin’ Beans!

Since cutting down on meat I have found that my new best food friend is beans.  Besides the fact that they are totally delicious, they can add much needed protein to pretty much any dish.  Not only has it been fun to explore different foods, but it has also been so much fun switching up the variety in what I eat.

This past week I was wanting to make a large batch of something, so that I could freeze it and eat it later on when I was feeling particularly lazy and not much like cooking, winter is coming after all which means hibernation mode is about to kick in, so like a squirrel I try and store food for the colder months.

While attempting to think up a recipe that would fit this bill, I suddenly got a craving for some Mexican fair, and that settled it. Burritos it will be.   I did some looking around on the internet and as long as the burritos are wrapped up in some tin foil they will freeze well and come back to life just as delicious as the first time you ate them, also you can cook them from frozen, which is a plus.

So here it is my recipe for:

Vegetarian Burritos:

Makes 6 Burritos
spinach-dip


For Rice:

1 cup uncooked brown rice
2 cups homemade or low sodium vegetable broth
2 tbsp chili powder

Bean Mixture:
1 tsp olive oil
4 tbsp chili powder
1 dash of cayenne pepper
1 medium onion chopped
1 medium yellow or green zucchini chopped
1 can black beans
1 large or 2 small tomatoes diced
1.5 cups shredded cheese of choice
6 large tortilla wraps (I prefer whole wheat but corn, or any other wrap would probably work fine).

  1. In a rice cooker combine rice, broth and chili powder.  Cook rice (approximately 40minutes).
  2. Preheat a skillet, warm up oil with pan.  Once heated add in onions and cook for 3minutes until they begin to turn translucent and then add in chili powder and cayenne, cook for another 3 minutes to release the flavour of the chilies.
  3. Add zucchini, black beans and tomato to the skillet and cook for another 7-10 minutes allowing all vegetables to cook together, remove from heat and cover until rice is finished.
  4. While waiting for the rice to finish cooking, shred the cheese.
  5. Once rice is finished cooking mix it into the bean mixture. Ensuring the tortillas are soft enough to wrap without breaking begin wrapping the burritos.  If the tortillas are stiff put them on a plate and cover with plastic wrap, microwave for 10 seconds, this should soften them up enough to wrap them.
  6. Place cheese and rice and bean mixture into the tortillas and wrap.  If you have a grill this would be a great way to go about cooking them, if not preheat the oven to 350degrees and lightly spray a baking sheet and place burritos (that you wish to eat immediately) on the sheet, and bake for 10-15minutes until the shell starts to brown.
  7. Wrap the left over burritos in tin foil and allow them to cool before storing them in the freezer.  I placed the wrapped burritos in a large ziplock bag to protect them a bit more from possible freezer burn.

Serve burritos with salsa and guacamole on the side. This a very filling supper.

Do you have a favourit Mexican food?

Have a wonderful Friday everyone! 

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