Make Ahead Bean Burrito or Taco Filling (Oamc)
- Ready In:
- 1hr
- Ingredients:
- 25
- Yields:
-
32 1/2 cup servings
ingredients
-
Seasoned Rice
- 236.59 ml uncooked brown rice
- 946.36 ml water
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 14.79 ml paprika
- 2.46 ml black pepper
- 7.39 ml ground coriander
- 7.39 ml garlic powder
- 2.46 ml crushed red pepper flakes
- 7.39 ml salt
- 7.39 ml dried oregano
- 2.46 ml cayenne pepper (optional, to taste)
-
Bean Mixture
- 4 (1700.97 g) can black beans
- 2 (878.83 g) can pinto beans
- 946.36 ml frozen sweet corn
- 283.49 g jar salsa
- 4.92 ml cumin
- salt
- 14.79 ml cinnamon
- 4.92 ml garlic powder
- 4.92 ml oregano
- 1 red onion, minced
- 236.59 ml cheddar cheese, shredded
- 236.59 ml monterey jack cheese, shredded
- 2 limes, juice of
directions
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
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Reviews
-
Fast, easy, flexible, freezable and delicious - absolutely fantastic! I used leftover brown rice and shredded Mexican cheese, and used the mix for burritos to freeze and take to work - they froze and rethawed in the microwave beautifully (or as well as anything thaws in the microwave!). I had leftover filling, so I froze that to use later, and the second batch of burritos, made weeks later, were just as good!
RECIPE SUBMITTED BY
Lizzymommy
Round Rock, Texas