Mexican Essentials Make Ahead Burrito Filling Recipes

Steps:

• In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

Steps:

• Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
• Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
• Divide the bean-rice mixture evenly among the tortillas and roll up.
• Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Steps:

• 1. PREP/PREPARE
• 2. One of my goals here at Just-a-Pinch was not just to post recipes, but to use those recipes in combination, to made creative dishes. So, here are the previously-posted recipes that I used to make this yummy burrito.
• 3. These recipes can be made a day or two ahead of time, and then reheated on the day needed: *** THE RICE *** https://www.justapinch.com/recipes/side/rice-side/baked-essentials-parmesan-cilantro-lime-rice.html *** THE SPICY BEEF PORK *** https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-make-ahead-burrito-filling.html *** THE SALSA *** https://www.justapinch.com/recipes/sauce-spread/salsa/awesome-tomatillo-lime-salsa.html?r=4 *** THE CHEESE SAUCE *** https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/mexican-essentials-green-chili-sauce.html
• 4. A medium avocado will provide you with enough topping for 2 or possibly 3 burritos.
• 5. If you are freezing these, stop before you get to the steps on pan frying. When needed, let them defrost for about an hour, then wrap in foil, or parchment paper, and stick into a 250f (120c), oven for about 30 - 40 minutes, then remove and pan fry.
• 6. Gather your Ingredients (mise en place).
• 7. Lay the flour tortilla down on a clean surface, and then add the refried beans in an even layer, right down the middle.
• 8. Chef's Note: Since we will be rolling this tortilla up, leave about an inch (2.5cm) on the left and right.
• 9. Next, add the rice.
• 10. Then the spicy ground beef/pork.
• 11. The salsa.
• 12. Finally, the cheese.
• 13. THE FOLDING
• 14. Ah, one of the secrets to a good burrito, or chimichanga is proper folding. It is not exactly rocket science; however, there are a few things to consider. First of all, do not overstuff with filling, or it will fall apart when you try to eat it. Another tip is that the beef/pork filling should be nice and warm, but not boiling hot. Finally, of course, is the folding: As you face the tortilla, the filling should be going left-to-right. Fold the two sides in towards the center. Fold the bottom (the side closest to you), tightly up and over the filling. Now, tightly roll it up and over the top, so that the flap is on the bottom. There you go.
• 15. Add the butter and oil to a skillet over medium heat.
• 16. When the foaming subsides, add the burrito, flap-side down, and cook until golden brown, about 3 - 5 minutes.
• 17. Turn over, and repeat for the other side.
• 18. Chef's Note: Pan-frying the burrito, accomplishes two things: It gives the tortilla a satisfying crunch (like a chimichunga, but without deep frying), and it helps to melt the cheese, making it gooey and yummy.
• 19. PLATE/PRESENT
• 20. Cut on the diagonal, add a dollop of mashed avocado, and drizzle with some yummy cheese sauce. Serve with some additional salsa, and sour cream, on the side, and maybe some nice tortilla chips. Enjoy
• 21. Keep the faith, and keep cooking.