I Dare You To Eat It

Fresh Ingredients

1 bunch cilantro, leaves chopped

Storage Ingredients

1 can black beans, drained and rinsed (15 oz.)

2 cans crushed pineapple, drained (8 oz.)

1 can corn, drained (15 oz.)

1 can diced tomatoes (14.5 oz.)

1/3 cup Italian dressing

Mix all ingredients together. Serve salsa with tortilla chips and enjoy!

I found this recipe in the December, 2008, issue of the Friend magazine. The list of ingredients were perfect for food storage so I had to experiment. Everyone in my family thought it was great. This salsa is slightly sweet, not too spicy, loaded with fiber and just about every vitamin under the sun. I’m for sure going to add it to my three-month supply and then use it as a quick and healthy after school snack.   If I let my daughter and her friends prepare it themselves they even learn how to cook with food storage.

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!