Thursday, February 26, 2009

Black Bean Burritos

The Freezer Chicks provide us with yet another recipe. It's been adapted slightly.

13 pounds of canned black beans, drained and rinsed
olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas (we had extra filling so you may want to have extras on hand in case it happens to you, too!)

Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, and lemon slices and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.

Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).

Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.

Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.

FREEZER CHICKS INSTRUCTIONS: Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.

1 comment:

  1. I loved this recipe. The only thing I would do differently next time is leave the salsa off while baking & serve on the side. Also, it would be really yummy (and easy) to add ground beef or shredded chicken for anyone wanting meat in their burritos.

    We ended up with a leftover bag of bean filling, which I put cheese on top of & heated, then ate with tortilla chips. Makes a quick little dip, too! I will definitely make this recipe again!


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