make ahead rice and bean burritos....

Discussion in 'Vegetarian Recipes' started by scarlettchasingroses, Jan 12, 2005.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

    Likes Received:
    You can make this recipe and freeze the burritos to eat them at a different time....if you can resist eating them when you make them....

    2 cups uncooked brown rice
    4 cups water
    4 (15 ounce) cans black beans
    2 (15.5 ounce) cans pinto beans
    1 (10 ounce) can whole kernel corn
    1 (10 ounce) can diced tomatoes and green chiles (add more chiles if you want it spicier)
    16 (10 inch) flour tortillas
    1 pound shredded pepperjack cheese

    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 cool. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and 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 for lunch or snacks.
  2. cerridwen

    cerridwen in stitches

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    that looks soooo good!

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