Freezer Burritos
Yield
12 servingsPrep
10 minCook
15 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
black beans
|
*
|
| 3 | cups |
rice
cooked |
|
| 1 | large |
onions
|
|
| 1 | package |
flour tortillas
|
*
|
| 1 | can |
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
black beans
|
*
|
| 7.1E+2 | ml |
rice
cooked |
|
| 1 | large |
onions
|
|
| 1 | package |
flour tortillas
|
*
|
| 1 | can |
tomato sauce
|
*
|
Directions
Sauté onions and garlic in your favorite oil sub (I like to use balsamic vinegar or cooking sherry).
When onion is soft, add spices (sorry no measurements, I just throw on what looks good), cook a couple of more minutes and remove from heat.
In a large bowl, dump 1 can of beans with juice, drain the other can and then add the beans to the bowl.
Add the can of tomato sauce.
Mash the beans until most are mashed, but leave some unmashed.
Add cooked rice and onion mixture.
Stir well. Roll up burritos, freeze. These make good snacks, lunch or supper with a salad, and I love them for breakfast.
