Q for those who make burritos at home

[Anonymous]

OP here- thank you! So many great ideas! Esp mild enchilada sauce and freezing extras (do I freeze after I wrap or just the ingredients?)

[Anonymous]

You do it either way. I just freeze the meat in a servicing size(what ever that is for you) and use in quesadilla, soft taco etc. Once the meat is made, you have a few ways to eat it.

[Anonymous]

OP here: I just got some tortillas, canned beans, and enchilada sauce. Will experiment one of these days and let you know how it went

[Anonymous]

Canned beans are gross.
I'm Brazilian we eat rice and beans every single day.
A rice n beans burrito can be so healthy!

Canned beans can cause painful gas. You should let your dry beans in the rice cooker for 20 min with a spoon of lime juice and enough water to cover it +2inches in "keep warm" setting. The bacteria will ferment a little and remove what causes gas.

Get rid of this water wash the beans and cook in new water. 5 hours in high on the slow cooker is perfect (my rice cooker has this function). We use jasmine rice here and it's just like the Mexican restaurant. I do "hide" shredded carrots peas and spinach in the rice.

The kids love it.

[Anonymous]

Once the beans are cooked in a large pan I fry some bacon cut in small tiny pieces. Once it's golden color I add garlic. Once Gaelic is golden color you add the beans from the rice cooker and put salt and pepper to taste. Yum!