Best Lunch Box Burritos

Note/Suggestions: I love to make a bunch of these and keep in the freezer for those busy mornings of crazy weeks when I need quick and easy lunchbox fillers. The kids love them, even my preschooler eats up all his burrito. Besides it only takes a few more minutes to make an extra 12 or so of these once you are started.

Ingredients:
  • ¼ cup cooked rice (recipe to follow)
  • ¼ cup seasoned black beans (recipe to follow)
  • ¼ cup shredded cheese (I use the pre-shredded Mexican mix or medium cheddar)
  • 2 oz. (about 4 T) shredded or chopped meat (optional) - leftovers work well here
  • burrito-sized tortillas of choice*
Optional items: Taco Sauce, chopped tomatoes, sliced black olives, chopped sweet bell peppers and green onions, Salsas (regular, mango, pineapple, etc.)

*There are many flavors of tortillas on the market: tomato, spinach, multi-grain, etc. Try out a new one and see if your family likes it.

Equipment:
  • counter sheets (parchment/wax paper square)
  • Scotch tape
  • marker
Directions:
  1. Lay out a tortilla flat on a clean work surface.
  2. Layer the first three (four, if you are using meat) ingredients at about 1/3 of the way into the tortilla in the center.
  3. Fold the front of the tortilla over the filling and then fold in the two sides, enclosing the filling.
  4. Continue rolling the tortilla around the filling.
  5. Us the same method wrapping the counter sheet around the burrito. Secure with Scotch tape.
Tip: You can make these ahead in a large batch and freeze them. Mark them with “Heat for 1 Minute” on the wrapper. Put the frozen burritos in lunch boxes to be re-heated at school.

Rice:  using leftover rice from dinner the night before is the best, but if you need to make these ASAP then make some just for burritos.

Heat 2T of olive oil in a 2 quart pot. Heat 2 cups of rice kernels in oil and coat well. Add 3½ cups water* and a pinch of salt. Stir well. Bring to a boil then reduce to simmer. Stir well once more and cover. Leave for about 20 minutes and then check. Stir again and re-cover. Cook for about another 10 minutes or until tender.
*Substitute all or part of the water for chicken or vegetable stock for a richer tasting rice. I like to use a long grain light brown rice.

Black Beans: (You can substitute red beans or pinto beans if you want)

Drain and rinse well, a can of beans. Toss beans with a salt and pepper to taste.  For added flav, add a 1/2 teaspoon of cumin, 1/2 teaspoon of oregano and 1/4 cup of chopped cilantro to the beans and mix well.