Sunday, April 8, 2007


I've gone through a couple of iterations on homemade frozen burriTos, and while all of them have been yummy (come on, they're burriTos!), I don't think I'm quite there yet. The biggest problem with these ones was I filled them so full I couldn't even roll them like burriTos, they're more like tubes of Mexican goodness. But hey, I'll eat that.

BurriTos 2 (makes 12 burriTos, which I wrapped in foil & froze):

2 lbs baked, pulled-apart chicken (I used 1 lb, and it wasn't much chicken per burriTo)
3 small zucchini
2 small yellow squash (I had 3 of these too but forgot one in the fridge. Ha ha!)
1 red pepper
1 yellow pepper
1 orange pepper (Or you can use green, but at least one should be red!)
brown rice (enough to make 3.5-4 cups, per package directions)
1 can diced tomatoes
1/2 jar salsa
cumin/chili powder/garlic powder to taste
1 packet taco seasoning
2 cups shredded Mexican cheese
6 tbsp raw sunflower seeds (Never had sunflower seeds on a burriTo? Yum!)
12 tortillas (I used Ezekiel 4-9 "sprouted whole grain flourless tortillas" - what a mouthful!)


Start the brown rice, according to package directions, because it'll probably take awhile to cook.

In one deep frying pan, I sauteed the peppers, zucchini and squash until they softened up a bit and then added some water and half the packet of taco seasoning and let it simmer. Ditto the chicken in a second pan (although you might have to add more spices if you're using more chicken or if you just like your Mexican spicy).

Once the rice has finished cooking, add in a can of diced tomatoes, spices, and enough salsa to make it spanish rice consistency (alternately you could just make a box of spanish rice, which is what I did the last time, but I was trying to go for lower preservatives/sodium on this one).


I opened up all 12 tortillas and set them up in a row of back-to-back U's across the counter (propped up on the end by some mugs). You should have seen it. I know that's incredibly anal, but I wanted to divvy everything up evenly (including the 2x too much rice I ended up using). Airbear laughed til he almost fell down. Anyway, then it went like this: put in the rice first (should be about 1/3 cup), chicken, spoon veggie mixture over (try not to let it be too liquidy), sprinkle 1/2 tbsp of sunflower seeds on each, and top with cheese. If you don't try to pack in about a cup of rice like I did, you will probably even be able to roll them up like actual burriTos. In my experience they freeze well, although they took forever to cook in the microwave. Idk how those frozen burriTo companies do it w/the 90 second reheat time. Of course, these were giant burriTos.

As always, I welcome hints/suggestions! These are definitely a work in progress :)

No comments: