I am a sucker for a good burrito or taco. When I see a Chipotle I get giddy (we don’t have many locations in Canada and none near where I live). I also love Amy’s frozen burritos and so does my husband. He could polish off several in one sitting. I didn’t realize how much I was spending on convenience food until one day I sat down and looked at my grocery bill. I started reading a blog called “Mr. Money Moustache”, if you haven’t heard of it I highly recommend checking it out. He has got some life changing articles on the site about saving money and early retirement. Since reading Mr. Money’s article on slashing your grocery bill in half I decided to try and make these myself and have them ready to go in the freezer. These are so nice to have on hand to reheat before work, after a workout or to take on the go during a busy day. These would even be good for kids lunches. These are made with organic brown rice, pinto beans, peppers and spices. Packed full of fibre and protein. Hope you enjoy these as much as we have.

Ingredients:

1 C chopped orange or red pepper
1 398ml can of pinto beans
3 cloves of garlic
1 TBSP extra virgin olive oil
2 TBSP tomato paste
1 tsp onion powder
1 tsp chili powder
3 C cooked short grain brown rice
Vegetable broth to cook the rice in
6-8 medium sized flour tortillas (I used the silver hills brand in the tumeric flavour)
Sea Salt and Pepper to taste

Method:

1) Determine how much rice and vegetable broth you will need according to your package of rice to get 3 cups of cooked rice. I used 1 cup of rice and 1 3/4 cup of broth. Brands may vary. Cook rice according to the packages instructions.

2) While rice is cooking wash and then chop orange pepper into small pieces

3) Heat olive oil in a sauté pan at low to medium heat and then add crushed garlic

4) Add orange pepper to the pan with the garlic and stir

5) Drain and rinse pinto beans while the orange pepper softens

6) Add pinto beans to the peppers and garlic and stir

7) Add onion powder, chilli powder, tomato paste to the orange pepper and beans ensuring everything is evenly coated

8) Reduce heat on stovetop and add cooked rice to the pepper and bean mix. Season with salt and pepper and give a good stir so the rice is mixed in well with the beans and orange peppers.

9) Remove the rice mix from the stove top and allow to cool.

10) Get out a cookie sheet or baking dish to place the burritos on, make sure it will fit in your freezer!

11) Place a tortilla on a flat surface and add a generous amount of filling (approx 1/2-3/4 C)

12) Carefully roll your burrito by folding the sides over and then the top closest to you. Tuck the sides and top into each other while rolling slowly forward towards the open side. Be careful not to put too much pressure or roll too quickly as this may cause the wrap to tear. Place the rolled burrito on cookie sheet.

13) Roll the remaining burritos and line along cookie sheet/tray. Gently press down on the tops of the burritos to flatten them. Once the tray is full add them to the freezer.

14) Allow burritos to partially freeze for approximately 45 mins to an hour. Once they are almost frozen remove from tray and add to a freezer bag. Place back in the freezer.

Feel free to add more spices, dairy free cheese or anything else you can think of to the burritos before you wrap them. The next batch I make I will try some with cheese and hot sauce. Also if you are gluten sensitive you could easily swap flour tortillas for gluten free wraps.

When you are ready to enjoy these place on a microwave safe dish and reheat for 1 1/2 minutes on one side flip and then cook for an additional 1 minute. Reheat with the seam facing down initially.