O.k. we are on Day 2 of the freezer burrito session. If you missed day 1 check out this post.
I cleaned up the kitchen. It always feels nice to work in a clean kitchen, and got working. Scotty took the kids out to play in the snow, and I busted these out before church started. It was nice to have a little peace and quiet to myself. I love those rare moments in the kitchen, when I can turn on some music, or an inspirational video and cook all. by. myself.
First Batch: Fajita Chicken Burritos
1. I followed the recipe for these burritos. I chopped up 1 green pepper, 1 onions, and 1 red pepper for the fajita burritos. I threw in about a cup of baby bella mushrooms that I sliced (that is not in the recipe I just had some on hand) I then heated up 2 teaspoons of coconut oil, and cooked them generously seasoning them with salt and pepper. Next time I will definitely double this recipe, it only made 5, 12-inch burritos.
2. Next I made the black beans. I stirred in 1/2 teaspoon of cumin, and the juice of 1 lime right into a half a can of black beans. You could definitely use a separate bowl, but I got lazy.
2. I then shredded the pepper jack cheese, and got ready for assembly. I pulled out the chicken from the day before, laying everything in a line in this order: fajita veggies, chicken, black beans, brown rice, and shredded cheese. I put sour cream in the line up of ingredients in the picture, but decided not to use it. You could add that in if you wanted to though.
I then filled the tortillas with the chicken filling and wrapped them in tinfoil to freeze them. I put all the wrapped burritos in a quart zip loc bag.
Check out this post to see how to best wrap the burritos and freeze them.
Second Batch: Sweet Potato Black Bean Burritos
Here is the recipe I used for the sweet potato burritos. I just used the filling from the enchiladas to make burritos.
1. Pull out your sweet potatoes and pull off the skins. They should come off easily if you cooked them long enough. Mash them in a bowl and add 1 can of black beans, juice of 1 lime, 2 teaspoons of cumin, and 1/4 cup chopped cilantro. Mix it all together.
2.And build your Fajita Chicken Burritos. I added a smear of organic sour cream down the side of the filling before I wrapped these. Wrap them in tinfoil and put them in a quart-sized Ziploc bag. Don’t forget to label the bag or you will forget what burritos are what.
Third batch: Butternut Squash Burritos
(note I do not freeze the burritos with spinach, I just made this one to eat right then!)
Here is the recipe for butternut squash and black bean burritos
1. Take out your roasted butternut squash from the day before. Cut up an onion and mince 2 garlic cloves. Saute them in 2 teaspoons of coconut oil until the onion is soft and cooked through.
2. Next, add in the red pepper and black beans to the onion mixture. Cook for another 10 minutes. Add in the butternut squash and brown rice. Mash the butternut squash a little with your fork while you stir everything together.
3. Salt and pepper the whole mixture to taste, and add in the cheese. Mix everything together so it melts.
4. Assemble the burritos the same way as the previous two burritos. On this one I topped it with raw sunflower seeds, but I bet roasted would be yummy too, sliced avocado, and a little bit of salsa.
Here is the salsa chicken recipe I used for the burritos.
1. From the fridge I pulled out my cooked brown rice, salsa chicken(that I cooked on day one in the crock pot) a can of black beans (home made would be even better!), sharp white cheddar cheese (any cheese would do-I like sharp you get more bang for your buck as far as flavor goes) and an avocado.
2. I sliced up my avocado and built my burrito putting a layer of chicken, black beans, brown rice, avocado, and cheese on top.
Fifth Batch (hang in there) Curry Wrap
Here is the recipe for the curry that I made into wraps
1. This one is the easiest – that is why I saved it until the last. I pull out the curry from the night before, and the quinoa.
2. I didn’t bother to heat up either, I just put some quinoa and some curry down the burrito and wrap just like the others.
3. Wrap and freeze. Because the ingredients are cold you can wrap it in tinfoil right away and put them in a Ziploc bag. Again don’t forget to label the bag.
At this point I ran out of tortillas. If I would have had more I would have made breakfast burritos with egg, spinach, corn, red pepper, and feta. Or chicken sausage, brown rice, black bean, and egg burritos. But I was out, so I stopped the madness there!
Don’t forget to put all the Ziploc bags in the freezer!
Now get a foot massage from your husband because you just totally hooked him up with lunch for the next month or two!!