BURRITOS A-GO-GO
Fresh Ingredients
15 8″ tortillas
1 bunch cilantro, chopped
1 clove garlic, minced *optional
1 cup combination of celery and or onion, diced *optional
Storage Ingredients
1 cup dry pinto beans, (3 cups cooked)
1 cup leftover cooked rice
1 cup cooked whole wheat berries
1 can cream of chicken soup (10 3/4 oz.)
1 can diced green chilies (7 oz.)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Soak pinto beans in 5 cups of water for 24 hours. (Change water once or twice during that time.) Drain. Thoroughly rinse softened beans and then cook in a slow cooker set on low with 5 cups of fresh water for approximately 8 hours, or overnight. (If I have them available, I like to add one minced clove of garlic and 1 cup of diced celery and/or onion to help flavor the beans while they cook, but it’s not necessary.) When beans are soft and fully cooked, drain the cooking liquid.
Mix beans with all the other ingredients and spoon 1/3 cup of filling into center of each tortilla. Fold in two sides slightly to close ends and then roll the opposite sides over filling. Wrap every other one in waxed paper (to prevent them from freezing into a burrito-block) and store in freezer bags.
To serve, microwave for 2-3 minutes. Garnish with any combination of grated cheese, diced tomato, sour cream, sliced olives, and cilantro.
This is where fast food meets food storage. I highly recommend that everyone try these little sliders! With my schedule, I NEED to have meals that can be ready in minutes. Having these burritos prepared ahead of time means we enjoy the advantages of instant food while we’re using our food storage.They take very little effort to prepare, are virtually vegetarian, high in nutrition, supplying whole protiens with the combination of rice, beans, and whole wheat, cost pennies a pop, AND they taste terrific. One of my daughters likes to take them to work so that she can actually enjoy the lunch she microwaves. I think you’re going to like this one!
Tags: bean recipe, fast food from food storage, provident living
December 4th, 2008 at 9:45 pm
I am excited to try these. They sound filling and spicy:) Also, I need your advice on how I might rotate my year’s supply of powdered milk. Other than the obvious mixing it to drink, are there other recipes that call for it? Or since it is only 2 years old, is it not necessary to start rotating it yet? I’d appreciate any advice you have. P.S. we lived in SLC a few years ago — in the Mt. Olympus North Stake. Loved it. (Well, except for the demogrpahics– very few children and youth:)
December 4th, 2008 at 10:31 pm
Love to know what you think.
As far as powdered milk goes, I have mostly used mine as a substitute for evaporated canned milk, adding it to soups and casseroles willy-nilly. I know people who have had good results mixing powdered and regular milk 50/50 but I couldn’t make that fly in my home. I think you have to start down that road pretty early or it freaks out the young’ins.
Mt. Olympus North Stake. Way! I think my husband grew up in that Stake. Is that in the area of Eastwood Elementary School? I always teased him that he came from the right side of Wasatch Blvd.
December 6th, 2008 at 5:23 pm
Just reading thru and thought I’d throw in a few ways that we use the powdered milk. Anytime a recipe calls for milk I try to use the powdered. Mix the dry milk into the dry ingredients and use the water equivelant in the liquid part. I’ve never had a problem with things not turning out. I also use it in tomato soup, cream of wheat, oatmeal, sunday dinner rolls, pudding, pancakes…just keep on trying. My family isn’t big on the idea of drinking the stuff either but when I do use it they have no clue.
December 6th, 2008 at 10:28 pm
Great suggestions Kris! I need to get better at using my powdered milk. These are really good ideas. Thanks for the help!