Thursday, November 12, 2009

Veggie Burrito Wraps

I am constantly searching for things that I can make ahead, freeze, and grab them to take to work with me in my lunch bag that is

1) easy
2) yummy after nuking in the microwave
3) relatively healthy

This recipe really fits the Bill. This base recipe is very easy to adapt to suit your own tastes. I wrapped each one in a paper towel and froze them in ziplock/foodsaver bags in groups of 5. I got 15 burritos from this recipe. Don't forget the sour cream and salsa, YUM!!!!

Veggie Burrito Wraps
Source: adapted from All Recipes

2 cups uncooked brown rice
4 cups water
olive oil
1 green pepper
1 onion
2 tbsp brown sugar
2 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn (I used mexicorn)
1 (10 ounce) can diced tomatoes and green
chiles (a.k.a. Rotel tomatoes)
1 can low fat refried beans
16 (10 inch) flour tortillas
2 cups shredded pepperjack cheese


1. 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.

2. 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.

3. In a large skillet, heat two turns of olive oil over medium high heat. Add onions, peppers and brown sugar, saute for 3-5 minutes or until caramelized. slowly add in the corn and tomato mixture and stir to heat thoroughly. add cheese and rice and stir until thoroughly heated and cheese is melted.

4. Divide the mixture evenly among the tortillas, starting with a layer of refried beans, and roll up. Wrap individually in paper towels, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.



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