First, I would like to start this post by saying,
There. Now that’s out of my system. Boy, is this exciting. Fact: teachers get more excited about snow days than students. Onto: make your own frozen burritos!
Today, I have the luxury of cooking whatever is in my fridge whenever I want. Lunch is not so easy on a typical day. With busy work days, the question of “what to pack for lunch” can often be a stressful one, especially if you wake up in the morning and realize you don’t have anything to take.
For these burritos, I make 8 at a time and keep them in the freezer, and when I wake up and realize I haven’t planned lunch for the day, I grab one of these! They are super tasty, hearty, inexpensive, and very easy to make.
You will need 8 whole wheat tortillas, one batch of cilantro-lime brown rice (or any other rice recipe), your favorite black bean recipe (I usually make Austin style black beans from The Homesick Texan Cookbook), and some shredded monterey jack cheese.
Layer some rice, beans, and cheese in each wrap (top off with hot sauce if you want!) and roll up. Eat right now, if you got hungry with all that hard work!
Or, if you want to freeze for later…
Roll the burrito in a paper towel (when you microwave it in a paper towel, it keeps the moisture in and helps the wrap to not dry out!) and roll again in plastic wrap to make it air-tight.
Freeze until you are ready to eat! When you microwave, take off the plastic wrap and microwave in the paper towel for 3 minutes. Careful when you remove it- it’s hot!
|Bean, rice, and cheese burritos (freezer friendly)|| |
- 8 large whole-wheat tortillas
- 4 cups cooked rice (your favorite recipe)
- 4 cups cooked black beans (your favorite recipe)
- 8 oz. shredded monterey jack cheese
- Layer ½ cup of the rice, ½ cup of the beans, and 1 oz. monterey jack cheese in each tortilla.
- Roll up.
- If you want to freeze them, wrap in a paper towel and plastic wrap
- When you are ready to eat, microwave on high for 3 minutes.