A burrito experiment

[Guest guest]

I am experimenting with freezing homemade burritos, although I work from home, I

try to keep my ‘lunch breaks’ short. Also, my dh is no vegetarian, so I look

for ways to simplify dinner time too. Anyways, these are great freshly made, I

will have to let you know how the frozen ones do. Oh and I like things HOT, so

you may want to cut back on the jalapenos and the chili powder.

 

Di’s Bean Burritos

 

1 cup cooked brown rice

2 cups cooked pinto beans

1 cup chopped mushrooms

½ cup chopped onion

3 cloves of garlic minced

3 large jalapenos, chopped

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 – 2 tablespoons olive oil

1 14 ounce can crushed tomatoes

6 large burrito tortillas

Cheddar cheese ( I think I used about 1 cup)

 

Mash 1 cup of the pinto beans.

 

Heat large skillet on medium high, add olive oil, wait about 2 minutes. Then

add mushrooms, onion, garlic, jalapenos, cumin, chili powder, and oregano.

Saute for about 3 to four minutes, stirring often.

 

Add the whole and mashed pintos, crushed tomatoes and cook for 5 or so more

minutes, until it’s nice and thick, stirring often.

 

Put about ¾ to 1 cup of filling in tortilla, add a handful of cheddar and do

the burrito wrap thing. At this point I froze 5 of them. The other I put in

the oven at 350 to crisp it up, then added cheese on top, broiled for a few

minutes to melt the cheese. I topped with shredded lettuce mixed with my

favorite (very hot, lol) salsa.

 

 

Di

 

 

 

 

 

 

[Guest guest]

I had a girlfriend stay with me for a while. Loved to cook! She made me a

bunch of burritos, wrapped each in foil, and put them in the freezer. If it'll

be a warm day, I take a few out in the morning and leave them in my car until

lunch at work. They thaw out and are fine. Havne't had to microwave them, so I

don't know if they'd get icky. Having another 2 for lunch tomorrow!

 

Amethyst

 

dianna <di_wtch wrote:

I am experimenting with freezing homemade burritos, although I work from home,

I try to keep my ‘lunch breaks’ short. Also, my dh is no vegetarian, so I look

for ways to simplify dinner time too. Anyways, these are great freshly made, I

will have to let you know how the frozen ones do. Oh and I like things HOT, so

you may want to cut back on the jalapenos and the chili powder.

 

Di’s Bean Burritos

 

1 cup cooked brown rice

2 cups cooked pinto beans

1 cup chopped mushrooms

½ cup chopped onion

3 cloves of garlic minced

3 large jalapenos, chopped

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 – 2 tablespoons olive oil

1 14 ounce can crushed tomatoes

6 large burrito tortillas

Cheddar cheese ( I think I used about 1 cup)

 

Mash 1 cup of the pinto beans.

 

Heat large skillet on medium high, add olive oil, wait about 2 minutes. Then add

mushrooms, onion, garlic, jalapenos, cumin, chili powder, and oregano. Saute for

about 3 to four minutes, stirring often.

 

Add the whole and mashed pintos, crushed tomatoes and cook for 5 or so more

minutes, until it’s nice and thick, stirring often.

 

Put about ¾ to 1 cup of filling in tortilla, add a handful of cheddar and do the

burrito wrap thing. At this point I froze 5 of them. The other I put in the oven

at 350 to crisp it up, then added cheese on top, broiled for a few minutes to

melt the cheese. I topped with shredded lettuce mixed with my favorite (very

hot, lol) salsa.

 

 

Di

 

 

 

 

 

 

 

[Guest guest]

I regularly make burritos and other wrap style sandwiches and freeze them

individually for dd to take to high school. I double wrap them in saran wrap

individually. She loves them, and they defrost perfectly by lunch time. Even

the fresh spinach I put in one time was still crunchy and not soggy. She says

that her friends beg her to trade or sell her lunch to them. LOL!

 

Denise

the other one

 

-

Shameless Flirt

Sunday, November 04, 2007 11:00 PM

Re: A burrito experiment

 

 

I had a girlfriend stay with me for a while. Loved to cook! She made me a

bunch of burritos, wrapped each in foil, and put them in the freezer. If it'll

be a warm day, I take a few out in the morning and leave them in my car until

lunch at work. They thaw out and are fine. Havne't had to microwave them, so I

don't know if they'd get icky. Having another 2 for lunch tomorrow!

 

Amethyst

 

dianna <di_wtch wrote:

I am experimenting with freezing homemade burritos, although I work from home,

I try to keep my 'lunch breaks' short. Also, my dh is no vegetarian, so I look

for ways to simplify dinner time too. Anyways, these are great freshly made, I

will have to let you know how the frozen ones do. Oh and I like things HOT, so

you may want to cut back on the jalapenos and the chili powder.

 

Di's Bean Burritos

 

1 cup cooked brown rice

2 cups cooked pinto beans

1 cup chopped mushrooms

½ cup chopped onion

3 cloves of garlic minced

3 large jalapenos, chopped

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 - 2 tablespoons olive oil

1 14 ounce can crushed tomatoes

6 large burrito tortillas

Cheddar cheese ( I think I used about 1 cup)

 

Mash 1 cup of the pinto beans.

 

Heat large skillet on medium high, add olive oil, wait about 2 minutes. Then

add mushrooms, onion, garlic, jalapenos, cumin, chili powder, and oregano. Saute

for about 3 to four minutes, stirring often.

 

Add the whole and mashed pintos, crushed tomatoes and cook for 5 or so more

minutes, until it's nice and thick, stirring often.

 

Put about ¾ to 1 cup of filling in tortilla, add a handful of cheddar and do

the burrito wrap thing. At this point I froze 5 of them. The other I put in the

oven at 350 to crisp it up, then added cheese on top, broiled for a few minutes

to melt the cheese. I topped with shredded lettuce mixed with my favorite (very

hot, lol) salsa.

 

Di