Monday, October 6, 2014

Yumilicious Black Bean n' Rice Burritos

I have several friends who've got a knack for cooking for a crowd.  Sometimes they don't even use a recipe!  But when I ask them to put it on paper so my people can enjoy it, they always oblige :)

Kim made these while we were in China last year, and my big kids love them!
I make a batch, wrap each in Press n' Seal, then store them in the freezer (in a freezer bag), and we've got an energy-packed snack after 2 minutes in the microwave.

It wouldn't be fair for me NOT to share this one, and since she agreed, here goes:

The prep looks something like this...

First, I rinse, soak and cook my beans.

When they're done, they'll go in this concoction to finish up!

While that's finishing up, I'm heating the sauce mixture.

I'm cooking the rice and getting the tortillas and cheese out.
 Then we're ready to make something beautiful!

Black Bean and Rice Burritos

Black beans (2 cans of Bush's Best, drained and rinsed or cook your own)
16 oz Red Enchilada sauce, mild
16 oz tomato sauce
4 1/2 cups chicken broth
2 cups cooked riced (cooked in 4 cups chicken broth)
Burrito size tortillas
Shredded cheese
2 Tbsp salsa
2 Tbsp bacon drippings
1 tsp minced garlic
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
2 tsp cumin
1/2 tsp chili powder
First, prepare the beans.  When they are ready, place them in a sauce pan (or I use a cast iron skillet) with 2 Tbsp bacon drippings, 1 tsp minced garlic, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic salt, 1 tsp cumin and 5 Tbsp salsa.  Heat through.  You can also add diced bell pepper, jalapeno, onions, crumbled bacon or finely chopped cilantro.  Make it your own.
Meanwhile, cook or steam your rice in chicken broth.
To make your red sauce, in a saucepan, add 16 oz enchilada sauce, 16 oz tomato sauce, 1/2 cup chicken broth, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic salt, 1 tsp cumin and 1/2 tsp chili powder.  Cook that on low heat until warmed and seasonings have blended.
To assemble burritos:
Warm tortillas in microwave to make soft.
Lay out Press 'n Seal for each burrito.  On your tortilla, add 2 heaping Tbsp rice, 2 Tbsp beans, 1 heaping Tbsp sauce and top with a handful of cheese.  You can add ground beef, shredded chicken or pork too!  Roll the burrito and wrap with Press n' Seal.  Store the wrapped burritos in a large Ziploc freezer bag.
Pop frozen burritos (still in Press n' Seal) in the microwave for 2 minutes and enjoy!

Thank you, Kim!!!

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