I call them 24/7 Burritos because you make them for dinner one night, and then you can continue eating them whenever, wherever you want. And also because I could, literally, eat only burritos. I was inspired to make these with some spinach I have (this last produce delivery box really taught me to look at my order by the deadline; my fridge is a cemetery for greens) after eating an AMAZING burrito on our way home from Orcas Island last weekend. The restaurant is called Agave Taqueria and it’s in Anacortes. While theirs was much more authentic and had more ingredients than mine (diced potatoes, pico de gallo, guacamole, mushrooms, zucchini in addition to rice, beans and spinach) this one still hit the spot. And, as with all my recipes it seems, this is merely a preliminary sketch of what you could make with whatever veggies you have/like.
Time commitment: 20 minutes
Makes: 6 burritos
- 1/2 cup white rice
- 1 cup water
- 1 tablespoon oil
- 1 onion, roughly chopped (I used 3 tiny Vidalia onions)
- 3 cloves garlic minced, or to taste
- 1 red bell pepper, roughly chopped
- 1 cup frozen corn kernels (or about half a bag, or however much you want/have, or you could use canned)
- 1 25 oz. can black beans, drained
- 1 bunch spinach, washed and stems removed
- 1 tablespoon tomato paste
- Seasonings, to taste (all totally optional and just suggestions):
- celery salt
- ground cumin
- chipotle powder
- chili powder
- fresh ground pepper
- 6 tortillas
- Preheat oven to 350. In a small pan, bring rice and water to a boil with a pinch of salt. Reduce heat to low. Once the rice is bubbling slowly, put the lid on and set the timer for 15 minutes. When the timer goes off, turn off the heat.
- Meanwhile, heat up a large skillet over medium heat. Chop onions and garlic. Add about a tablespoon of oil to pan, add onions, cook for a few minutes. Add garlic and stir a few times. Add peppers and corn, continue cooking, stirring frequently, till veggies start to caramelize. Add seasonings and beans, stir, bring to a boil reduce heat.
- Place tortillas on a cookie sheet with a small piece of foil on top. When you turn the rice off, put tortillas in the oven and add spinach to the bean mixture. Stir spinach gently, folding into mixture so it wilts evenly.
- To assemble your burritos, place a row of rice in the middle of your tortilla. Spoon beans on top of rice. Fold the tortilla over the skinny ends of your filling row, then fold over a long side, and roll till you have a burrito. (Full disclosure, I’m terrible at rolling up burritos. If you have any tips you could give me I’d really appreciate it.)
- To freeze, wait till all your fillings are cooled to room temp. Place a tortilla on a square of foil. Roll up per previous directions, then roll in foil and pinch the ends together, twisting them and folding them over. Label the foil so you know what kind of burrito you have hiding in there.
- To reheat frozen burritos, remove foil, wrap in a paper towel, and microwave on high for 3 minutes from frozen, 2 if you’ve thawed it in the fridge.