A couple years ago, I posted a recipe for frozen bean burritos and mentioned that they’d be great to have on hand while caring for an infant, because it’s so hard to make snacks but (especially if you’re breastfeeding) you’re so hungry. Now I am in that very situation, and I’m keeping a bag of burritos in the freezer! I eat one nearly every day, actually. But I’m making them in a simpler, faster way, and I actually like this version better.
So, my new recipe:
10 flour tortillas
about 3/4 cup grated cheddar
about 2 cups leftover rice (brown or white)
about 2 cups leftover beans (black, pinto, etc.; plain or with burrito-friendly flavorings/veg)
Mix the rice and the cheese. Microwave the whole pile of tortillas for about 45 seconds, until they’re pliable enough to bend without cracking. Divvy up the fillings and fold. I do them one at a time: a couple/few spoons of rice, some splashed of hot sauce, a couple/few spoons of beans, then fold in the bottom and top and roll the sides. Place them seam-down on a cookie sheet and freeze. Then store in a gallon-sized freezer bag.
To heat: Put a burrito seam-up on a plate. Microwave at high heat for 1 minute; turn over and microwave for another minute; bake in a 300-degree toaster oven or regular oven for 5 minutes. Eat. Nom nom.
[Edited 11/19/12 to add: These are also fantastic with quinoa instead of rice! And you can just microwave them for about 3 minutes, flipping from seam-up to seam-down halfway through, if you want to keep it really simple.]