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Burritos to freeze for mid-week meals during the semester.
Ingredients
Makes 16 servings
- Starch
- 3 cups cooked brown rice
- 1 can sweet corn (kernals)
- Pico de Gallo
- 1 bunch cilantro
- 1 large sweet onion
- 2 grilled jalapenos
- 1 grilled sweet pepper
- 1 large can petite diced tomatoes
- some lime juice
- seasonings
- Protein
- ½ pound browned ground sirloin, seasoned
- 2 cans refritos
- Encapsulation
- 16 10" flour tortillas
- Best Part
- 1 lb. Pepper Jack, shredded
- Storage
- 16 12" foil squares
Preparation
Stir up the Pico de Gallo two days before you want to assemble the burritos.
[These really aren't burritos. I know that, but I'm not sure what a more precise term is. If you know--please share!]
With all ingredients more or less at room temperature, assemble burritos.
Wrap in foil and stack neatly in your freezer.
During the academic year, when you have too much to possibly do, transfer a burrito from freezer to fridge to defrost. Tomorrow, you can heat it in the foil in your oven then top it with even more pico de gallo, some crema, and enjoy.
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