Adapted from a blog I got from a friend on Facebook.
These bad boys are my go-to lunch most of them time (if no crock pot leftovers are available!)
Perfectly said from the original blog post (with my notes in blue):
“While some of us have a whole weekend afternoon dedicated for cooking for the week, most of us don’t. If you have a little less than an hour one night of the week, carve out some time and make some burritos to freeze. Your future self will thank you for hooking you up with something delicious, tasty, and something you’ve always wanted—your very own personal/customized frozen burrito! And really, the longest part of the process is waiting for the rice to cook. It’s a great way to get rid of stuff in your fridge & pantry all at once.
This is how I do it:
I make a batch of rice in my rice cooker. I add a can of diced tomatoes, 1 chopped onion, a clove of minced garlic & some chili powder and let it cook. When it’s done, I add some cilantro to make it more colorful. I used to make rice, but now I use quinoa. Faster, easier, healthier. I don’t add anything to it… the salsa and cheese will give it flavor. I sometimes use brown rice, to mix it up a little.
On this batch, I have a can of refried beans, black beans, grated cheese, fresh cut cilantro & a hot sauce/greek yogurt combo for my sour cream. Don’t forget your hot sauce! Tapatio is one of my faves! I use 1 lb of chicken, ground turkey, or ground beef, 1 can black beans (healthier than refried beans), grated cheese, salsa, quinoa, and if I’m feeling healthy, some sautéed onions and peppers.
I take a dish cloth and run it under the faucet to moisten it, making sure to squeeze out any extra liquid. I then wrap up a stack of burrito sized flour tortillas in the towel and toss them in the microwave for 1 minute. It helps make the tortillas more pliable for wrapping. In that minute, I make a stack of aluminum foil sheets so I can easily wrap burritos up right after I fold them. I don’t bother with this step, although it does help.
Load them up (I make 8-12 at a time), fold them up, then wrap in foil and then tuck them away in your freezer, for safe keeping!
I would write a date on them in sharpie, but they are never in our freezer long enough to warrant that extra step.
So when you are ready to eat one, you just:
1. Unwrap frozen burrito from foil
2. Wrap burrito in damp paper towel I don’t do this step–probably helps, but I’m lazy 😉
3. Microwave for 3 mins on high. If your burrito has been in the fridge at work all morning, 2:15 is better. 3 min will be way too hot to eat!
4. Wait to cool, then eat!”
Thanks to Shutter Bean, I’ve had some amazing, filling, delish AND cheap lunches since last year! Not to mention healthy… what more could you ask for?
Tell me what you think! Do you have any go-to easy, peasy lunches?