We have LOVED these burritos for lunches (I heat them up in the morning, wrap them in foil, and send them in the kids’ thermoses.) and quick easy dinners–especially when we arrive home late  after soccer games.

Recipe

HOMEMADE FREEZER BURRITOS (recipe for 30 burritos)
1 5-6 lb. Roast or a couple of smaller roasts
1 onion
Montreal Steak Seasoning
Garlic Salt
Pepper

Dry black and pinto beans
1 can of diced green chiles
2 cups of salsa verde
5 cups of red salsa
1 lb. of cubed cheddar cheese
4 cups of grated Colby jack cheese
30 Flour tortilla shells
butter for browning

Meat—The night before:
Place ½ cup water and the frozen roast in the crockpot. Chop onion in large pieces and place in crockpot. Season the roast with Montreal Steak seasoning, garlic salt and pepper. Turn crockpot on high. Cook for a couple of hours on high. Turn down to low and cook another 8-10 hours.

Beans—The night before:
Place 1 ½ cups each of dry black beans and dry pinto beans in a bowl. Cover and let sit overnight. In the morning drain the beans and place in the crockpot. Fill crock with water to 2-3 inches above the beans or follow instructions on package for water to bean ratio. Cook on low for 8-10 hours.

Filling:
Shred meat into a very large bowl. Put the onion pieces that cooked with the roast into the bowl. Pour meat juices over the meat. Season with Montreal Steak Seasoning, garlic salt and pepper.

Add cooked beans to the meat. Stir in green chiles, salsa verde, and red salsa. Mix well. Fold in cheese cubes and shredded cheese.

Making the burritos:
Warm one package of tortillas at a time in the microwave for 1 ½ – 2 minutes.
Heat a large frying pan over medium heat.
Melt a tablespoon of butter in the pan.
Place ½ cup filling on the lower half of a tortilla. Fold up the bottom of the tortilla. Fold in the sides and roll the tortilla tucking the edges in as you go.
Place the rolled burrito into the frying pan.

Repeat until frying pan is full. Spread butter on the top side of each burrito. Turn when underside is golden brown. Cook other side until golden brown.Remove to a cookie sheet. When all the burritos are browned. Place the cookie sheet in the freezer for 20-30 minutes to flash freeze the burritos. After 20-30 minutes, remove the cookie sheet from the freezer. Place frozen burritos into a gallon Ziploc bag and put into the freezer.

PICO DE GALLO
tomatoes
jalepenos
onions
cilantro
lime juice
salt

Mix to taste.

CILANTRO-LIME RICE
2 cups long-grain white rice
4 cups chicken broth
¾ tsp. salt
½ tsp. cumin
1 cup fresh cilantro
⅓ cup lime juice
3 tablespoons butter
2 garlic cloves

In a blender, combine cilantro, lime juice, garlic, and 2 tablespoons water; blend until smooth.

In a medium saucepan, bring 4 cups broth to a boil. Add rice and ¾ teaspoon salt and butter. When butter has melted stir in cilantro-lime mixture from the blender. Cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

VIRGIN DAIQUIRI
Mix in blender:
1 12 oz. can frozen orange juice
⅔ cup sugar
1 ½ juice cans of cold water
3 large bananas

Blend well and pour into a large container.

Repeat with:
1 12 oz. can frozen pineapple juice
⅔ cup sugar
1 ½ juice cans of cold water
3 large bananas

Blend well and add to other blended ingredients. Stir in another 1 ½ juice cans of cold water. Mix well. Pour half of the mixture into a 1-gallon Ziploc freezer bag. Repeat with remaining half of mixture.

Place in freezer. Freeze. Remove bag from freezer about an hour before serving. Pierce the bag with a sharp meat fork. Empty contents into a punch bowl (condition to manufacture’s instruction if necessary), add 1 liter (32 oz.) of Grapefruit Soda for each 1-gallon bag of mix used. Can use sparkling water or even grapefruit juice if you prefer.

Watch Kate’s Kitchen on Local Channel 10. You may also watch other episodes at local10.tv. Learn more about Kate Palmer and view more recipes from Kate’s Kitchen at katrinapalmer.com.