We’ve all been there. You’re in a hurry, you’re hungry, and you really don’t want to resort to fast food… again. Even if you wanted to gulf down some indulgently greasy takeout, your wallet is as empty as your stomach. This is when I turn to my not-so-secret weapon… homemade frozen burritos made months beforehand, ready to be reheated and enjoyed in just minutes!
You can get frozen burritos just about anywhere for really cheap, but do you know what’s in them, and what conditions they were manufactured in? I’m sure it’s not terrible, but I much prefer to know exactly what I’m putting into my body. Granted, this recipe still calls for a couple already processed (and admittedly unhealthy) ingredients, but the resulting meal is filling, and it’s not nearly as bad as that fast food you may have resorted to otherwise.
If you’re like me, you don’t always have the time and energy to cook meals every day, but once in a great while, you find yourself with some free time and energy to spare to make recipes in bulk! That was the case for me tonight, so I decided to cook up one of my favorite “make now, freeze for later” lazy meals. This wet burrito bake yields six generously portioned black bean, rice, and cheese burritos, smothered in red enchilada sauce and sprinkled with gooey delicious cheese baked just long enough to get a satisfyingly toasted layer on top.
You will need:
– 2 15oz cans cooked black beans, drained and rinsed.
– 1/3 cup Newman’s Own Black Bean and Corn Salsa (You can use any brand of black bean and corn salsa, but I prefer Newman’s Own because of their commitment to charity!)
– 6 Flour Tortillas, burrito size (If you want to go with a healthier tortilla option, go for it! I just find that flour tortillas have the best texture.
– 1 pack Rice-A-Roni Creamy Four Cheese fried rice, cooked (I added some mushroom slices to mine while cooking it because I had some that needed to be eaten, but that is optional.)
– 1 medium sized can red enchilada sauce
– about 3 cups Shredded cheese (I used Kroger’s Mexican blend and some other cheese I had sitting in the fridge.)
1. Cook the Rice-A-Roni, set aside.
2. Drain and rinse the black beans, and add the salsa to the beans until well-mixed.
3. Preheat the oven to 375 degrees. While that is preheating, prepare your burritos! Add a layer of shredded cheese to the center of your flour tortilla, put some Rice-A-Roni on top of that, and top it all off with your desired amount of the black beans and salsa mixture. Carefully wrap up your burrito, and place it in a deep baking dish.
4. Sprinkle some cheese on top, and pour the red enchilada sauce evenly over the tops of the burritos. The sauce will fill the baking dish about 1/3 of the way, and that’s exactly what we want. Layer your desired amount of cheese on top of the saucy burritos, and pop it into the preheated oven for about 10 minutes.
5. Once the cheese is all melted nicely, place the burritos under your broiler until your cheese reaches your desired level of toastiness. (For me, that was about 5 minutes on high.)
6. Let your saucy work of art sit for about 20 minutes, or until cool enough to handle, before carefully separating them with a spatula and placing them in individual quart-sized freezer bags. Be sure the bags have the date and contents clearly labeled, and store them in the freezer until you are ready to chow down! (They can last up to 11 months, frozen properly.) You can also do what I did, and enjoy one of the burritos while it’s hot and fresh!
To reheat, remove the burrito from its bag, place on a microwave safe plate (cover with a paper towel if you like) and cook 2 minutes on high, bottom side up. Turn it over so that the “seam” of the burrito is on the bottom, and microwave for an additional 1:30 or until hot.
Let me know what you think if you give this a try! ❤