Bean and Rice Burritos

I like to make a big batch and freeze these individually.  To reheat I thaw and reheat for 1 minute in the microwave.  Adjust the spice to your liking.   Instead of the jalapeno, a fresh habanero pepper or two would add some nice heat.

  • 2 cans pinto beans and 1 can black beans rinsed and drained
  • 3/4 cup brown rice
  • 2 cup frozen corn
  • 1 large onion chopped
  • 4 cloves garlic diced
  • 2 peppers (red and green)
  • 1 tsp ground cumin
  • 1/4 tsp red pepper
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 3 tbsp. diced jalapeno (fresh or canned)
  • 1/2 cup bottled salsa
  • 20 10″ flour tortillas

Cook rice as directed.  Rinse beans, chop onion, garlic and peppers.  Heat oil in large skillet, add onion and cook till slightly tender, add green and red peppers (if using fresh hot peppers add them now) and garlic and continue cooking until soft. Add beans and heat through.  Mash bean mixture with potato masher until a little more than half mashed.  Continue cooking over medium low heat. Add a little water as needed to keep mixture from sticking.    Stir in spices, jalapeno and salsa.  Fold in corn and cooked rice.  Heat through.  Remove from heat.  Warm tortillas in skillet about 10 seconds each side.   Assemble burritos, cool, then place individual plastic bags.



Roasted Brussel Sprouts with Prosciutto Appetizers


Roast sprouts in 400 oven cut in half, drizzled with olive oil and seasoned with salt and pepper for 30-40 minutes. Toss around half way through.  Cool.  Skewer sprouts and prosciutto.  Finish with a little balsamic vinegar.  These are good at room temp.