Tuesday, February 5, 2013

Black Bean and Rice Burritos

I kinda have a thing for Mexican food. Somewhere in my lineage is a very Hispanic grandmother- I am convinced. These were a new addition to our freezer cooking menu and we were all a little nervous to try them, because Brown Bag Burritos are so "perfect."  But we are adventurous, so we made BOTH (just in case.)  No worries, these are AMAZING, too. The Pepper Jack Cheese gives it a little extra kick that we all like.

3 c rice
3 cans black beans, drained and rinsed
2 packages taco seasoning
8 oz Pepper Jack cheese, shredded
8 oz Monterrey Jack cheese, shredded
25 medium tortilla shells

Cook the rice according to the package directions.
In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine.
Fill the tortillas with 1/4 cup of the mixture. Wrap each burrito in foil and freeze in Ziploc freezer bags.

To serve, Microwave unwrapped on a plate for 1-2 minutes.  Serve with your favorite garnishes.

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