Make Ahead Bean and Cheese Burritos

Ingredients

• 1 Tbsp cooking oil
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp oregano
• 1 cup long grain white rice
• 1/2 tsp salt
• 1.5 cups water
• 2 15oz. cans black beans
• 2 cups shredded cheddar
• 2 green onions
• 1/2 cup taco sauce
• 8 large flour tortillas

Directions

1. Start with the seasoned rice, which buys you time to handle the rest while it cooks. In a sauce pot, warm the cooking oil with the minced garlic over medium heat for about 1 minute, just long enough to mellow the garlic. Stir in the chili powder, cumin, oregano, and rice, then cook while stirring for about 2 more minutes, until the grains and spices are lightly toasted.
2. Carefully pour in the water and add the salt. Cover the pot, raise the heat to high, and bring it to a boil; as soon as it bubbles, drop the heat to low. Simmer on low for 15 minutes. Turn off the heat and leave the covered rice alone for 5 more minutes, then fluff it with a fork.
3. While the rice cooks, rinse the black beans thoroughly, drain them well, and slice the green onions.
4. When the rice is finished and you are ready to assemble, stack 4 tortillas on a large plate and cover them with a damp paper towel. Microwave for 30 seconds so the tortillas steam and soften enough to roll. Wait to steam the remaining 4 tortillas until you are actually ready to work with them.
5. For each tortilla, spoon on rice, about 1/3 cup, followed by beans, 1/3 cup, taco sauce, 1 Tbsp, shredded cheddar, 1/4 cup, and a few green onion slices. Roll each burrito snugly, tucking in the sides first so the filling stays put.
6. For the refrigerator, pack the burritos in an airtight container for 4-5 days. For the freezer, wrap each burrito separately in parchment paper or plastic wrap, transfer them to a freezer bag, and store for up to 3 months.
7. From refrigerated: Use a skillet, or a grill pan, set over medium-low heat, and cook the burrito until the tortilla is browned and crisp and the cheese has melted inside.
8. From frozen, microwave method: Use the defrost setting for approximately 9 minutes, or choose defrost by weight and enter 1 pound.
9. From frozen, oven method: Cover the burrito with foil, slide it into an oven preheated to 350ºF, and bake for approximately 40 minutes.