FREEZER BLACK BEAN BURRITOS

SERVES 4 BURRITOS

FOR THE RICE

1 cup (190 g) short-grain brown rice

2 cups (475 ml) water

2 tbsp. (5 g) minced fresh cilantro

2 tsp. (10 ml) lime juice

1/2 tsp. salt

FOR THE BEANS

2 cans (30 oz., or 850 g) black beans

1 1/2 tsp. ground cumin

3 cloves garlic, minced

3 bay leaves

1 tsp. salt

Pinch of cayenne pepper

FOR THE VEGGIES

1/2 cup (70 g) diced red bell pepper

1 cup (175 g) cooked corn kernels

1/2 cup (70 g) finely diced red onion

FOR THE ASSEMBLY

4 large whole wheat flour tortillas or 8 small gluten-free tortillas

2 cups (100 g) chopped romaine

1 large avocado, sliced

1 tbsp.(15 ml) hot sauce, for topping (optional)

NUTRITIONAL VALUES

Calories: 935kcal
Fat: 5.2g (0.9g S.Fat)
Carbs: 176.9g
Protein: 51.1g
Sugar: 6.7g
Sodium: 384mg

METHOD

TO MAKE THE RICE Bring the rice and water to a boil in a medium-sized saucepan or pot over medium heat. Cover with a lid, reduce to a low heat, and cook for 20 to 25 minutes, or until the rice is tender. Remove the lid to allow the rice to dry slightly before folding in the cilantro, lime juice, and salt. Set aside until you're ready to assemble the dish.

TO MAKE THE BEANS One can of beans should be drained and rinsed, and the second can should be used entirely. Combine the cumin, garlic, bay leaves, salt, and cayenne pepper in a small pot. Bring to a gentle boil over medium-low heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

TO MAKE THE VEGGIES Place the bell peppers, corn, and red onions in a small bowl. Toss until well combined.

TO ASSEMBLE To soften and make the tortillas more pliable, microwave them for 30 seconds. Take the bay leaves out of the beans. Divide the rice, beans, vegetables, romaine lettuce, and avocado among the tortillas. Fold two of the tortilla's sides toward the centre, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Wrap in foil and place in the freezer for later use.

To reheat, remove the foil and microwave for 2 minutes on a microwave-safe plate, then flip over and heat for another 2 minutes if necessary. You can also reheat in the oven or toaster oven by leaving the foil on and baking at 350oF (180oC, or gas mark 4) for 15 to 20 minutes, or until thoroughly cooked. Serve with hot sauce, if desired.

RECIPE NOTES

Make the rest of the burrito if you don't like the idea of warm avocado. Reheat the burrito the day before serving and serve with fresh avocado slices on the side.