Prep 15 mins
Cook 45 mins
Delicious to have on hand, this bean filling can be used for so much more than tacos or burritos: As a casserole filling, part of a mexican layer dip, lettuce wraps (add some shredded jicama!) etc. You could also modify the flavor profile by adding some fried plantains. If you like, you can wrap up the burritos ahead of time, flash freeze on non-stick trays, and store in freezer bags. I just prefer to thaw the filling and wrap as needed. Don't skip the cinnamon - it really makes the dish!
- 236.59 ml uncooked brown rice
- 946.36 ml water
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 14.79 ml paprika
- 2.46 ml black pepper
- 7.39 ml ground coriander
- 7.39 ml garlic powder
- 2.46 ml crushed red pepper flakes
- 7.39 ml salt
- 7.39 ml dried oregano
- 2.46 ml cayenne pepper (optional, to taste)
- 4 (1700.97 g) can black beans
- 2 (878.83 g) can pinto beans
- 946.36 ml frozen sweet corn
- 283.49 g jar salsa
- 4.92 ml cumin
- 14.79 ml cinnamon
- 4.92 ml garlic powder
- 4.92 ml oregano
- 1 red onion, minced
- 236.59 ml cheddar cheese, shredded
- 236.59 ml monterey jack cheese, shredded
- 2 limes, juice of
- 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.
Fast, easy, flexible, freezable and delicious - absolutely fantastic! I used leftover brown rice and shredded Mexican cheese, and used the mix for burritos to freeze and take to work - they froze and rethawed in the microwave beautifully (or as well as anything thaws in the microwave!). I had leftover filling, so I froze that to use later, and the second batch of burritos, made weeks later, were just as good!