I stumbled upon a case of frozen, pre-made burritos while considering my ice cream options in the freezer aisle the other day. You know that phrase "don't shop when you're hungry"? I never abide by it.
For one, my grocery store adventure time is most convenient after my seminars--which are all at night. And two, the so-called rules and I just don't meld, man.
So anyways, those florescent-hued, plastic wrapped burritos were looking mighty tasty. I used to love bean burrito day in high school. And it was a love unshared by most of the student body for many...farty and bloaty reasons.
The only thing you want to pass in 6th period is that big exam!
Ah! Ok.
To cut down fear of intestinal difficulties, I made these at home. Using leftover chili from the Frito Pie, these tasty little burritos came together nicely. You can make a few of them and freeze them for future quick meals-- fluorescent packaging optional.
4 burrito-sized flour tortillas
1 cup cooked white rice
1 1/3 cup leftover chili
1/2 cup grated cheddar cheese
Chopped fresh (or dried) chives
1.) Tear four pieces of aluminum foil that are about the same size as the tortillas. Lay one tortilla on an piece of foil. Spoon 1/4 cup rice slightly off-center in the tortilla (it makes it easier to fold). Top with 1/3 cup of the chili, 2 tablespoons of cheese, and a sprinkle of chives.
2.) Roll the tortilla into burrito form, then roll the foil around the completed burrito. Crimp the foil edges to seal. Repeat with the remaining burritos.
3.) Freeze. To eat, unwrap the foil from the burrito and rewrap it with a damp paper towel. Microwave for 3 minutes on high.
I'm essentially always hungry, so that rule just can't possibly be abided by in my world!
ReplyDeleteI find the more I eat beans, the less intestinal issues they give me. So I'd be happy eating this anywhere, anytime.