Yummy No Meat Lunch Burritos Oamc Food

YUMMY NO-MEAT LUNCH BURRITOS OAMC

Steps:

• Cook rice in water according to package directions.
• Once done, add drained beans, corn and Rotel to rice.
• Mix throughly.
• Add cheese.
• Mix throughly again.
• Divide mix evenly on the tortillas.
• Fold up to make burritos.
• Wrap each burrito in plastic wrap then foil.
• Freeze what won't be used that week.
• *When ready to use*.
• Remove foil.
• Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy.
• ***When using the frozen variety***.
• Thaw.
• Remove foil.
• Pop in microwave for 1-1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy!

FROZEN BEEF AND BEAN BURRITOS (OAMC)

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.

MAKE AHEAD WRAPS - OAMC

Steps:

• Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Divide the mixture evenly among the tortillas, and roll up.
• Freeze wraps in single layer on lightly greased cookie sheet.
• When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
• TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
• Wrap in a paper towel.
• Cook in microwave until heated through (about 2 minutes).
• Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

1 MINUTE CHILI CHEESE BURRITOS

Steps:

• Take one flour tortilla (I use taco size, my husband takes burrito size), put it on a microwaveable plate and spread a layer of refried beans in the middle of the tortilla leaving LOTS of room free on the sides for easy rolling.
• I put on about 2T, my husband maybe 3T of beans.
• (I just use a butter knife to scoop the beans out of the can and spread it around a little).
• Pour a strip of taco sauce long ways down the beans, about 1-2T.
• Grab a handful of cheese and put on top of the beans and sauce, about 1/4 cup.
• Microwave 30 seconds on high.
• Roll it up like a burrito (make it secure!) and microwave 20-30 seconds more.
• Repeat for remaining tortillas, or for however many you can eat.
• All ingredients can stay in fridge for later.
• Enjoy while piping hot!