I finally found it. The perfect bean burrito recipe I can make and freeze for quickie meals.
I’m not going to lie. It was a tough road. I tried many different combinations. But after making this recipe from
Rockin Robin Mexican Recipes, a site with authentic Mexican cuisine, I’m happy to say I found “the one.”
This does take some time to make. My husband commented that this doesn’t fit my quick meal criteria (but I think he was only complaining because he had to wash the pan).
But it isn’t hard or complicated which is key. It’s just the kind of thing you’ll want to make on a weekend or even at night and you have frozen homemade burritos whenever you want them.
Step 1: Cook the beans:
-2 cups dry pinto beans
-1 bay leaf
-2/3 cup vegetable oil
-1 bulb of roasted garlic, approximately 6 or 7 cloves (or 2 Tbsp. jarred roasted garlic)
-2 – 3 tsp sea salt, depending on how much salt you like
-1 finely chopped tomato (I added 2)
-4 quart pot
Measure out 2 cups of dry pinto beans, discarding any bad ones, and rinse in a colander. Put the beans in a big pot with 8 cups of water and a bay leaf.
Cook on high and cover the pot partially with a lid. As soon as the beans start to boil, lower the heat a little but continue to boil. Cook for 2 hours and keep adding water as it gets absorbed. Try to keep the water 2 inches above the beans. Stir occasionally.
After about two hours of cooking, add the oil, salt, tomato, and roasted garlic. I bought roasted garlic from the store and added 2 Tbsp. Remember not to add the salt before the two hours of cooking or your beans will not soften.
After adding the salt etc. bring the beans to a boil again and lower the heat to low. You want to cook them on a slow boil for an additional 1 to 1 1/2 hours (when they start sticking to the pot that’s a sign that they are done.)
You will need to stir them occasionally to keep them from sticking to the bottom of the pot.
When they are done, get a potato masher and mash to desired consistency. For a video on how to make them go here.
Step 2: Make the rice
-12 inch frying pan, with tight fitting lid
-2 cups long grain uncooked white rice
-1/4 cup vegetable oil
-1/2 yellow onion cut into 1 inch chunks
-1/2 bell pepper any color, cut into 1 inch pieces
-3 cloves of garlic, minced or 3 heaping tsp garlic powder
-3/4 cup tomato puree
-2 tsp. sea salt (can reduce based on preferences)
-2 tsp. granulated chicken base (I used half a bouillon cube — can skip if you want lower sodium)
-2 3/4 cups of chicken broth (reduced sodium optional)
Add the oil to the pan add rice and put heat on to medium high. Saute until golden brown approximately 10 – 15 minutes and then add onion and bell pepper. Saute another 5 – 10 minutes.
Added the minced garlic and continue to saute for an additional 3 minutes. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring and boil for 2 minutes. Reduce heat to low, cover and simmer for 20-25 minutes (do not stir!!). Let it stand for 5 minutes.
For a video on how to make the rice go here.
3. Put the Burrito Together
Rockin Robin suggests using homemade tortillas if possible. I used trader Joes whole grain homemade tortillas. If you are having this for dinner you can put out all the ingredients with toppings like guacamole, grated cheese, tomatoes, salsa and sour cream.
To freeze I add one part beans, one part rice and one part cheese (cheddar or Mexican blend) and fold into a burrito and put in freezer bags. This makes about 12 frozen burritos but could more or less depending on the size you prefer. I didn’t add much rice so I only used half of what I cooked and froze the rest for next time.
To heat, just pop in the microwave for 1 minute per side for a total of two minutes. Add some salsa and guacamole on top and you have a nutritious and satisfying quick lunch.
The kids reaction? Little D loved the burrito while Big A is still warming up, which means she only ate the tortilla part.
Give them a try and let me know how they turn out!