can of beans, rinsed & drained (pinto or black)
shred some cheese, i use cheddar, sometimes w/ pepperjack too (hot!)
rice, already cooked – brown or white work great!
burrito size (large) tortillas
olive oil
now make a little assembly line:
1) lay out the tortilla on a piece of tinfoil. once assembled, you are going to use this tinfoil to wrap up the burrito and store it in a ziploc bag in the freezer.
2) now imagine a rectangle in the center of the tortilla. put some rice in that center, some beans and some cheese. (you can either layer these or i mix them all together in a big bowl in the ratio we like — more cheese, less beans, medium rice etc.)
3) now you’re going to fold it up kind of like an “envelope” or a “pocket”: fold the two ends (the smaller sides of your rectangle) in towards the filling nice and tight. now fold the sides (the longer sides of your rectangle) in on top of each other. (one should cover the other so all filling is enclosed.) now rub 1/2 t. olive oil all around the outside of the tortilla. wrap tightly in the tin foil.
4) cook one for each family member for dinner tonight, and put all your extras in a ziploc bag to freeze. (the more you can do all at once, the better!)
now, time to cook the burritos:
1) preheat oven to 450 degrees.
2) lay your burritos, still in the tin foil wraps, on a cookie sheet.
3) put the cookie sheet in the oven, turn the heat down to 400 degrees.
4) flip burrito pockets over after about 10 minutes if cooking from frozen, only about 6 minutes if cooking fresh. cook another 10 minutes if cooking from frozen, another 6 minutes in cooking fresh. now you’ll want to check for doneness. the olive oil will kind of “grill” or “toast” the burritos to a nice crispiness on the outside while keeping everything moist and hot on the inside.
5) when you serve each person his/her burrito, unfold the “envelope” and let everyone fill theirs w/ their favorite fillings: fresh tomato, salsa, fresh cilantro, sour cream, guac, lime juice, green onions, whatever you have! have them fold it back up nice and tight and each person has his/her own custom-made burrito all contained in one neat little tasty FILLING BCR burrito pocket!
enjoy!
March 19, 2008...7:47 pm
BCR make-ahead Burritos (don’t forget to roll your “r’s”)
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