I saved this recipe in November 2005 when I was still subscribing to Everyday Food because it sounded like a good recipe, AND I liked the fact that it could be frozen. While the crappy 99 cent frozen burritos are good during college, I require a more delectable frozen burrito nowadays. :)
Why do I need frozen burritos? Well...beginning on Monday, I will be starting the second summer session for grad school. And my schedule is going to be horrendous for the next 7 weeks. Monday through Thursday I will have class until 9:20 PM, meaning I won't be cooking dinner on those days. And Fridays are, and always have been, Date Night, so I won't cook on those days. It's only for seven weeks though. I will still make meals on Saturdays and Sundays, and probably will update a couple times during the week if we bake cookies or if I make something to take with me to class to eat for dinner (sigh). Seven weeks.
Anyway, so these burritos are to hold us over with no home-made food. We had two of them for dinner tonight, and they are very delicious!!!! The recipe sounds very basic, but it's really good. I added a little extra cumin and a dash of cayenne pepper. Definite make again.
3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 box frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
Salsa and sour cream (optional)
1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Yield: 8 burritos
Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.
Reheating From Frozen:
1. Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.
2. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)
3. Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.