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Monday, November 15, 2010

Make-Ahead Lunch Burritos

If you are looking for a quick and easy lunch or snack on the run, these burritos are perfect. You make them ahead of time in a big batch and then freeze individually. Perfect to have on hand at work or if you just don't feel like cooking dinner. These are a great, healthy lunch alternative. Recipe adapted from All Recipes. 


Ingredients:
1 cup uncooked brown rice
2 cups water
15 oz canned pinto beans
8.5 oz canned yellow corn
30 oz canned black beans (2 15oz cans)
8 oz pound pepper jack cheese
20 oz canned diced tomatoes with green chilies (like Ro-Tel)
12 low carb whole wheat tortillas

Directions:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and allow to cool.

Place black beans and pinto beans into a colander or strainer, and rinse. Transfer to a large bowl and mash with a potato masher until about half are mashed. Add corn and diced tomatoes with green chilies, and toss to mix. Mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave (2-3 minutes) for lunch or snacks.

Servings: 12
Points: 6 per burrito

Notes:
  • Mashing some of the bean mixture helps the burritos to stay together better.
  • Try using light cheese for a lesser point value.
  • Serving size is roughly 12 but I have made as many as 14-16 burritos out of this.
  • Pictured with light sour cream and hot sauce but these are terrific on their own, too.
  • Keep frozen until ready to eat. Use within one month.


 

Labels: , ,

9 Comments:

OpenID omgyummy said...

Saying hi again from SITS! Fun idea for the burritos. The key is making them ahead and having them available. It's so important when you're in a rush but want to eat healthy and/or cost-effectively. If someone wanted to, there are many ways they can change up the recipe by switching out the cheese or adding meat or changing the beans, etc. Great idea!

November 15, 2010 at 11:12 AM  
Blogger Debbie said...

Yum! Those look great. I am certainly going to give these a try.
Came over from SITS to say hi.

November 15, 2010 at 11:18 AM  
Blogger anniebakes said...

this is a great idea, thanks!! anne

November 15, 2010 at 11:33 AM  
Blogger Christina said...

@omgyummy Thanks for your comment! Great point, these could be made a whole variety of ways. I know my husband would love the addition of meat!

November 15, 2010 at 11:34 AM  
Blogger Miriam said...

I'm glad I found your blog, I really like it and your dogs are too cute! Hope to see you around soon at Meatless Meals For Meat Eaters

November 16, 2010 at 2:45 PM  
Anonymous Marlynn said...

These look SO good! Adding your blog to my reader :)

November 16, 2010 at 7:44 PM  
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C + C Marriage Factory: Make-Ahead Lunch Burritos

Make-Ahead Lunch Burritos

If you are looking for a quick and easy lunch or snack on the run, these burritos are perfect. You make them ahead of time in a big batch and then freeze individually. Perfect to have on hand at work or if you just don't feel like cooking dinner. These are a great, healthy lunch alternative. Recipe adapted from All Recipes. 


Ingredients:
1 cup uncooked brown rice
2 cups water
15 oz canned pinto beans
8.5 oz canned yellow corn
30 oz canned black beans (2 15oz cans)
8 oz pound pepper jack cheese
20 oz canned diced tomatoes with green chilies (like Ro-Tel)
12 low carb whole wheat tortillas

Directions:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and allow to cool.

Place black beans and pinto beans into a colander or strainer, and rinse. Transfer to a large bowl and mash with a potato masher until about half are mashed. Add corn and diced tomatoes with green chilies, and toss to mix. Mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave (2-3 minutes) for lunch or snacks.

Servings: 12
Points: 6 per burrito

Notes:


 

Labels: , ,