Make Ahead Burritos
1 onion, chopped
1 red bell pepper, chopped
1.5 cups quinoa, found in rice aisle, and 3 cups water (or 2 cups rice & 4 cups water)
6 servings brown rice
5 cans black beans
2 cans pinto beans
1 can of corn
1 can Rotel
(Optional or use lite or fat-free) 4 cups pepper jack cheese (or if you don’t like much spice, 2 cups pepper jack and 2 cups colby jack)
Approx. 60 tortillas (I prefer the “made in store” normal-size wheat tortillas)
Optional: cilantro & juice of 1-2 limes
On stove, combine quinoa or rice and water. Bring to a boil, cover and simmer until water is absorbed and quinoa turns translucent on the edges–about 10-15 minutes. While that’s cooking, sauté your chopped onion and bell pepper. Drain and rinse all your beans. Drain your corn. Combine everything–beans, cooked quinoa or rice,onion/pepper/corn, Rotel and cheese in a HUGE bowl. Mix. Scoop into tortillas. Fold tortilla up and wrap in plastic wrap. Store wrapped burritos in a freezer bag in your freezer. Depending on how big your tortillas are and how much filling you put in them, it should make between 50 and 60 burritos. Have 60 tortillas on hand just to be safe.
When you are in need of a quick, high-protein vegetarian meal or snack, take one out, unwrap it, cover it with a moistened towel and heat in your microwave for about 2-3 minutes. They are delicious! |