FREEZER BURRITOS

Freezer Burritos image

Provided by Martha Stewart

Time 35m

Yield Makes 8

Number Of Ingredients 11

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1/4 cup extra-virgin olive oil, plus more for crisping
2 tablespoons minced garlic (from 5 to 6 cloves)
2 teaspoons chili powder
1 can (4.5 ounces) chopped green chiles
2 cans (each 15 ounces) beans, such as black, pinto, or kidney, 1 drained, 1 undrained (3 cups total)
Kosher salt and freshly ground pepper
8 flour tortillas (each 10 inches)
2 cups steamed rice
2 cups grated cheese, such as cheddar or Monterey Jack (from 7 ounces)
2 cups shredded cooked meat, such as chicken, beef, or pork; or tofu or Easy Roasted Vegetables
2 cups coarsely chopped baby greens, such as spinach, arugula, or kale

Steps:

Heat a medium skillet over medium-high. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook 1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes.
Layer each tortilla with 1/3 cup bean mixture, followed by 1/4 cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package. Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months.
To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350-degree oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side.