Make Ahead Bean Burrito Or Taco Filling (oamc)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup uncooked brown rice
• 4 cups water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1/2 teaspoon black pepper
• 1/2 tablespoon ground coriander
• 1/2 tablespoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 tablespoon salt
• 1/2 tablespoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, to taste)
• 4 (15 ounce) cans black beans
• 2 (15 1/2 ounce) cans pinto beans
• 4 cups frozen sweet corn
• 1 (10 ounce) jar salsa
• 1 teaspoon cumin
• salt
• 1 tablespoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 red onion, minced
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 2 limes, juice of

Recipe

• 1 combine rice, water and seasonings in a saucepan, and bring to a boil.
• 2 reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. all the water might not be evaporated. don't worry about this.
• 3 remove from heat, and cool.
• 4 place black beans and pinto beans into a colander or strainer, and rinse.
• 5 transfer to a large bowl. add corn, onion, spices and salsa, and toss to mix.
• 6 mix in rice and cheese.
• 7 fill quart-sized freezer bags with 3 cups of this mixture. that works best for our family of 5. freeze.
• 8 defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. serve with sour cream and/or salsa, and fresh cilantro.