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EASY WEEKDAY BURRITOS

 

While I love to cook with dried beans, soaked overnight, mix up my own spice blends, and make all my sauces from scratch, there are some days where you just need to be FAST in your food prep, and you might not have had time to get to the store.

This recipe works with items you can keep stored in your pantry, and can be prepped and ready to cook in 5 minutes!  Not to mention it’s a crowd pleaser...

PREP TIME:  5 min

 

STOVE TIME:

Wonderbag Method 15 min (min 1 hour in the bag)

Conventional Method 1 hour

 

SERVES:  5-10 (makes 10 generous burritos...so appetite depending!

INGREDIENTS

FOR THE BURRITOS:

  • 3 Tbsp (45 ml) olive oil

  • 2 yellow onions, diced

  • Two 1.25 oz (35 g) taco seasoning packets

  • Two 14 oz (400 g) cans brown beans (with liquid)

  • One 4 oz (110 g) can green mild chilies*

  • One 14 oz (400 g) can diced tomatoes (with juices)

  • 1 cup brown rice

  • 1 ½ cups (360 ml) water

  • ½ cup (50 g) sharp cheddar cheese, grated

  • Salt to taste

 

OPTIONAL GARNISH:

  • Fresh pico de gallo or salsa of choice

  • Additional grated cheddar cheese

  • Lettuce

  • Avocado (or guacamole)

  • Plain yogurt or Creamy Southwest Dressing

 

COOKING INSTRUCTIONS
CONVENTIONAL METHOD

 

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions, and sauté for 5 minutes, until soft and golden.

 

2)  Add the chilies, seasoning packet, rice, water.  Mix well, bring to a boil, then reduce heat to medium and cook for 10 minutes.

 

3)  Add the beans and tomatoes, mix well, then reduce heat to the lowest possible setting and simmer, covered, for 45-50 minutes (or until rice is fully cooked and the liquid is absorbed).

 

4)  Stir occasionally to make sure nothing sticks to the bottom.

​

5)  When ready to serve, remove pot from stove or Wonderbag, stir in ½ cup (50 g) grated cheese and mix well.  Season with salt to taste.

WONDERBAG METHOD

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1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions, and sauté for 5 minutes, until soft and golden.

 

2)  Add the seasoning packet, beans, chilies, tomatoes (all with their juices from the cans), rice and water.  Mix well, bring to a boil.

 

3)  Reduce heat to medium-low and simmer, covered, for 10 minutes.

 

4)  Seal your lidded pot in the Wonderbag and leave to cook for a minimum of 1 hour  (but best to leave it 4-5 hours, or all day, the flavours intensify the longer you leave it).

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5)  When ready to serve, remove pot from stove or Wonderbag, stir in ½ cup (50 g) grated cheese and mix well.  Season with salt to taste.

SERVE

I like to spread a whole-grain tortilla with a bit of plain yogurt or Creamy Southwest Dressing, then fill with the beans and rice mixture and add a bit of extra cheese.  Fold up and top with fresh pico de gallo or salsa. 

 

Serve alongside a salad of fresh greens and avocado for a well-balanced nutritious meal.

Recipe & Photo Credits:  Cathy Menees

INGREDIENTS

 

I live in the Netherlands, so the burrito seasoning packet available in  my local store doesn’t quite have the ‘punch’ of what I’m used to getting in the US, so I added a ½ tsp each of cumin, paprika and oregano.  It’s not an exact science, season to your own taste!

 

 

* Mild green chilies that are so common in the US are can be difficult to find in Europe.  I often substitue with jarred/pickled green peppers or peperoncinis.

For this recipe, 50g diced is enough.

SERVING

 

This recipe makes enough for 10 generously filled, medium sized burritos, so depending on appetites and whether or not you’re serving anything else on the side, you can either feed 5 or 10 people.  It also freezes well for the next time you’re in a pinch in that ‘what’s for dinner’ space…

 

 

COOK'S NOTES

Chickpea and Quinoa Tabbouleh
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