Freezer Burritos

© Bryan Gardner

From: Martha Stewart

Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice, cheese, and any shredded meat and vegetables you like. Then swaddle and stash in the freezer -- the burritos can be defrosted in the microwave or oven and couldn't be more satisfying.


Prep: 35 mins
Total: 35 mins
Yield: Makes 8

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for crisping
• 2 tablespoons minced garlic (from 5 to 6 cloves)
• 2 teaspoons chili powder
• 1 can (4.5 ounces) chopped green chiles
• 2 cans (each 15 ounces) beans, such as black, pinto, or kidney, 1 drained, 1 undrained (3 cups total)
• Kosher salt and freshly ground pepper
• 8 flour tortillas (each 10 inches)
• 2 cups steamed rice
• 2 cups grated cheese, such as cheddar or Monterey Jack (from 7 ounces)
• 2 cups shredded cooked meat, such as chicken, beef, or pork; or tofu or Easy Roasted Vegetables
• 2 cups coarsely chopped baby greens, such as spinach, arugula, or kale

Directions

Step 1

Heat a medium skillet over medium-high. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook 1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes.

Step 2

Layer each tortilla with 1/3 cup bean mixture, followed by 1/4 cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package. Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months.

Step 3

To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350-degree oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side.

See more at Martha Stewart