I lived for many years in Southern California and developed a love for the flavors of Mexico (and Asia). Chilies…fish tacos…carnitas…guacamole…love them. I could eat Mexican food every day (of course I say that about Italian, Chinese, breakfast foods, etc…). I think that is why when I was browsing a number of the Webpress food blogs, the idea of making your own “work lunch” ready burritos caught my eye. (I did not bookmark the post and have looked again for it, but to no avail. I apologize for not giving props to the original post.)
While the concept didn’t have to come from a rocket scientist, I certainly hadn’t thought of it before: pre-make a handful of burritos on the weekend and freeze them for a handy lunch. Before I left my weekend at Mom’s place, I decided to try the concept out and leave her a few ready to eat lunches.
Scouring her pantry and refrigerator, I was able to assemble the following:
- burrito sized tortillas
- a large can of chicken
- Southwestern spice mix
- a can of black beans
- a bag of instant brown rice
- a red pepper or two
- some onions
- a can of salsa (can? really? salsa in a can?)
- some canned green chilies
- some shredded mexican cheese
The first step was to dice the onions and peppers and saute them in a small amount of olive oil.
Next, I drained the beans and as much fluid out of the salsa as I could (a can? really?). I mixed the chicken with about 1 T of the southwestern spices and heated up the rice bag. Time now to assemble.
A sheet of foil, a tortilla and a scoop (large for chicken, beans, rice and peppers/onions and small for salsa and chilies) of each item. Add a sprinkle of cheese on top.
Roll the contents and fold in the sides. Roll the burrito in foil, again wrapping the sides. The process yielded eight burritos (one in the fridge and seven destined for the freezer).
To reheat the frozen burrito, remove the foil, sprinkle with a very little water, cover and microwave on high for 2-3 minutes.
So delicious and easy to make.