Rice and Bean Burritos Take 2

I made a bunch of burritos a while ago and stuffed them in the freezer and I ran out last week! So I needed to make some more. Since I have time to cook this week, I figured I should make those so that I have more back-ups lunch and/or dinner plans for the upcoming weeks where I will be busy, busy, busy! The easiest lunch I could prepare. Just take one out of the freezer the night before and throw it in my backpack in the morning. I decided to mix up the ingredients to make these different from the last ones; hence the "Take 2" in the name. I took out the third can of beans and replaced it with corn. I also thought the paprika alone was too bland, so I found a new mix of spices to flavor the filling. The amount I have is too little compared to the filling, so I would try to double it next time. I would also like to try red beans instead of black and yellow rice instead of plain white rice. Make these with ingredients that you love to make them your favorite burritos.

Remember, watch this video to learn how to roll your burritos. It's been "eye-opening" for me, at least!



Rice and Bean Burritos [Makes 9 burritos]
From Macheesmo

- 2 tbsp olive oil
- 1 onion, diced
- 1 green pepper, diced [didn't have it so I used celery]
- 2 to 3 jalapenos, de-seeded and diced
- 1 1/2 cups long grain rice, uncooked
- 1 15-oz can black beans, drained
- 1 15-oz can pinto beans, drained
- 2 cups corn
- 3 cloves garlic, minced
- 1/4 tsp pepper
- 3/4 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp chili powder
- Large pinch of salt and pepper
- 9 large tortillas

1. Heat oil in a large pan with lid. Add onions and peppers and saute for a few minutes.
2. Add the rice and stir for another minute. Once the rice is hot, add the necessary amount of water (or chicken broth) listed in the instructions of rice package to cook the rice.
3. Add the beans, paprika, salt, and pepper. Cover and let simmer on low for 20 minutes or until the rice is done (with a little bite but still soft).
4. Pull the pan off the heat and let it cool for about an hour. It needs to be room temperature before you start filling your burritos.

Rice and Bean Burritos

Mexican food is a favorite cuisine of mine. Nachos, tacos, chili, you name it! Burritos are also really great as a grab-and-go lunch. You can basically put anything you'd like into it, roll it up, and you're done. Exactly what I need for my lunches. While I like my Lentil Burritos, I was really craving something new. The co-op at my university has some great vegetarian options, one of which is a rice and bean burrito. This recipe is definitely a great start to re-creating the co-op's burrito. Next time, I might consider using a mix of cumin and chili powder or a packet of taco seasoning. I'd like to put more color into this also, so I might take out a can of beans and replace it with corn. Still, a filling meal. I've wrapped all 9 of the burritos in foil and placed them in the freezer so I can just thaw one and head out the door!

By the way, you should watch this video to learn how to fold burritos. Seriously, my burritos look professional, if that's possible. Even though this filling isn't runny, none of it fell out of the burrito as I was eating it.



Rice and Bean Burritos [Makes 9 burritos]
From Macheesmo

- 2 tbsp olive oil
- 1 onion, diced
- 1 green pepper, diced [didn't have it so I used celery]
- 2 to 3 jalapenos, de-seeded and diced
- 1 1/2 cups long grain rice, uncooked
- 1 15-oz can black beans, drained
- 1 15-oz can pinto beans, drained
- 1 15-oz can kidney beans, drained
- 2 tsp paprika
- Cayenne pepper [optional]
- Large pinch of salt and pepper
- 9 large tortillas

1. Heat oil in a large pan with lid. Add onions and peppers and saute for a few minutes.
2. Add the rice and stir for another minute. Once the rice is hot, add the necessary amount of water (or chicken broth) listed in the instructions of rice package to cook the rice.
3. Add the beans, paprika, salt, and pepper. Cover and let simmer on low for 20 minutes or until the rice is done (with a little bite but still soft).
4. Pull the pan off the heat and let it cool for about an hour. It needs to be room temperature before you start filling your burritos.

Lentil Burritos

The summer before my junior year of college, I decided I should have some go-to recipes that I can turn to whenever I have nothing else in mind. Since I was moving into a house with a real kitchen(!), I would be able to cook unlike when I had lived in a dorm. After experimenting with lots of different recipes, I did come up with a collection and they will all probably end up on this blog eventually. All of the recipes are vegetarian, as I was one up until May of this year.

The first one I'd like to share is Lentil Burritos. I don't have the link to the original recipe anymore, but I know I found this on Recipezaar. I would like to call this my favorite, but now that I think through the collection, I'm remembering other tasty ones, so let's just say I would put this in my Top 5. Or 10?

Lentils are pretty amazing. Since they work well with many different spices and herbs, they can be used in a lot of recipes. It keeps me feeling full and satisfied for a long time, too. What I love especially about this burrito recipe is that it can have many different flavors. It just depends on what kind of salsa you use. I've used Newman's Own Mango Salsa and it tasted great. It still tastes great with regular Tostitos's Salsa since that's what I always have in my fridge.

The recipe makes 4 cups of the burrito filling. I put about 1/2 cup in each tortilla and two burritos is enough for me as a meal. The rest is put into a container in the fridge or freezer so I can eat it in the following weeks whenever I'm feeling lazy in the kitchen and want to whip up a meal quickly.



My mise en place is missing a few ingredients...

Lentil Burritos [Makes 4 cups]

- 1 cup onions, diced
- 1 clove garlic, minced
- 1 cup lentils, soaked overnight
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 1/2 cups broth or water
- 8 oz salsa (or less. Or more. Your choice!)
- 8 tortillas

1. In a saucepan over medium heat, saute onions and garlic until tender.
2. Add lentils, chili powder, cumin, and oregano. Stir for 1 minute.
3. Add broth or water and bring to a boil. Reduce heat and simmer for about 20 minutes or until lentils are tender.
4. Uncover and cook for about 6 more minutes until mixture is thickened. Mash lentils slightly and stir in salsa.




Besides tortillas, you could eat the burrito filling with sandwich bread, rolls, or grains. Burritos work best for me when I take it to school for lunch.