3 c. uncooked rice
3 cans black beans, rinsed and drained
1 (1.25-ounce) package taco seasoning
1 c. salsa
8 ounces pepper jack cheese, shredded
8 ounces Monterey jack cheese, shredded
20 burrito-sized tortillas
Salsa (at serving time)
Cook the rice according to the package directions. In a colander, drain and rinse the black beans. In a large bowl, stir together the black beans and taco seasoning. Add the cooked rice and cheese and stir to combine. Fill the tortillas with the rice and beans. Wrap each burrito in plastic wrap and store in zip top freezer bags. Be sure your freezer maintains a temperature of 0 F or lower. For best quality, use within three months.
To heat, remove plastic wrap from burrito and place in a microwave-safe container. Microwave for 1.5 to 2 minutes. Note: Microwave ovens vary, so experiment with your microwave oven to determine a cooking time when the burrito is fully heated. Write it on the outside of the freezer bag for future reference.
Makes 24 servings. Each serving has 350 calories, 9 grams (g) of fat, 54 g of carbohydrate, 14 g of protein and 730 milligrams of sodium.