You know those days when time just gets away from you? I’m having an entire month like that. I’ll get to work a little before 8am, I blink, and it’s quittin’ time. The weekends go by equally as fast, if not faster.
I suppose it’s better than time dragging on and on, but when time starts getting away from me, I tend to get a lot less creative in the kitchen. Read: I definitely “prepared” macaroni and cheese out of a box last week. For dinner. And more than once.
I regret nothing.But I got my feet under me a little bit the other day and cooked up a storm. The first thing on my list were these Roasted Vegetable Freezer Burritos because, well, this week when I inevitably reach for the boxed mac n’ cheese, I can eat these instead.
They’ll just be hanging out, patiently, in the back of my freezer, ready to crisp up on the countertop grill or get all hot and melty in the microwave at a moments notice. Freezer burritos are just nice like that.
I’m generally kind of a purist when it comes to my freezer burritos. I like pinto beans, rice, cheese and not a whole lot else. These burritos changed everything. I’ll be darned if I don’t go ahead and add a big ol’ pile of juicy, flavorful roasted veggies to every burrito I eat from here on out.
These freezer burritos are basically three separate parts: the roasted veggies, the rice and bean mixture, and the cheese. I like to use sharp cheddar because you can use a little and taste a lot. You could really use any kind you like.
Same with the veggies. I really liked the combination in the recipe below, but mostly because that’s what was hanging out in my produce drawer and any day I don’t have to run out to the grocery store is a good day.
I like to eat my burritos with more hot sauce than is respectable. This week I made guacamole and that was, likewise, a delightful accompaniment.
- 2 bell peppers
- 8 oz. mushrooms (I used baby bellas)
- 1 large yellow onion
- 1 zucchini
- 1 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- salt and pepper, to taste
- 1 cup rice, dry
- 1 14 ounce can black beans, drained and rinsed
- 1 cup salsa
- ½ cup cilantro
- 3 green onions
- 1 teaspoon salt
- 1 lime
- 2 cups shredded cheese
- 8 tortillas
- Cook the rice according to package directions.
- While rice is simmering, chop the peppers, mushrooms, onion, and zucchini into bite-sized chunks. Toss with the olive oil, cumin, oregano, chili powder, salt, and pepper and spread onto a sheet pan (or two) in an even layer, making sure not to crowd the veggies too much. They like their space. Roast in a preheated oven at 450 degrees F for about 20 minutes.
- While the veggies are roasting, chop the cilantro and green onions. When rice is done, remove from heat and stir in the black beans, salsa, cilantro, green onions, salt, and juice from the lime.
- To assemble, heat the tortillas in the microwave for 30 seconds or until soft and pliable. Place about ⅓ cup rice mixture, ⅓ cup veggies, and a sprinkle of cheese in the center of one tortilla. Roll into a burrito and wrap in foil. Repeat with the remaining ingredients until everything has been used.
- To freeze burritos, place the individually wrapped burritos into a gallon freezer bag. They keep for a month or even longer in the freezer.
- To serve, I usually let the burrito defrost in the fridge and then I pop it on the countertop grill for about 10 minutes or until crispy on the outside and hot in the middle. Alternatively, if I take one to work, I store it in the fridge and microwave on high for about 2 minutes.