Burritos for the week: Six Burritos in 30 Minutes

Ann Arbor Food

OK. Normally I would cook my own beans and rice, but I have been so busy with school and writing for the newspaper that I did not get around to it.

Eden has canned rice and bean, so a bought a few along with black beans and I went into a burrito production. The recipe I came up with makes 6 large burritos restaurant size and only takes about 30 minutes. I ate one for dinner, refrigerated one and froze the rest for lunch for the week.

Brian’s super quick (can) burrito recipe: Make six huge burritos

6 Large size burrito wraps
1 jar of salsa
8-12 ounces of shredded cheese or more (Cheddar, jack, others)
2 cans of Eden rice and beans
2 cans Eden black beans
1 pound of meat (Pork, chicken, beef, sausage, fish, shrimp etc) or go veggie
2 limes
1 teaspoon chile powder
hot sauce (optional)

Saute the meat in a little oil till cooked with a little chili powder and set aside. Heat the rice and bean and black beans in the same pan. Squeeze in the juice of two limes, chili powder and some hot sauce.

Place a burrito warp on a plate or cutting board. Place some rice and bean mixture in the center. Then add some meat, some cheese and top with salsa. Fold the sides over the filling, then fold the ends closest to you over the filling. Tuck the filling in toward you, then flip the burrito over like an envelop to close.

Wrap in tin foil or plastic and repeat, if saving for later.

You can eat them as is, or put them in the toaster oven and toast for a crispy outer shell.

This made five burritos with meat and one beans and rice and cheese.

Enoy

CB

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2 responses to “Burritos for the week: Six Burritos in 30 Minutes

  1. Pingback: Super Bowl Food « Last One Eating

  2. Pingback: Super Bowl Food | Last One Eating

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