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Frozen Burritos
by Kathy Oaks

DVO Recipe Center
Serves: 10

   10 tortillas
   Salsa, as desired
   Shredded cheddar cheese, as desired
   Prepare Beforehand (Recipes Below):
   Spanish Rice
   Refried Beans
   Chicken Mixture

Tear off a square-sized piece of tin foil. Place tortilla in the center.

Spoon layers of Spanish rice, pinto beans, chicken mixture, salsa and shredded cheese into the center of the tortilla from top to bottom (Use as much or as little as you would like).

Fold over the top, then fold over the two ends, and then roll all the way up. Roll the burrito in the tin foil from one side to the other and fold over the ends.

Store four burritos in a gallon-sized freezer bag.

To serve: Cook foil-wrapped frozen burritos at 350* for about 30 minutes. Unwrap from foil and top with lettuce, sour cream and salsa.

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Spanish Rice

DVO Recipe Center
DVO Recipe Center
Serves: 5

   2 cups rice
   1 onion
   4 cups water
   4 chicken bouillon cubes
   1/2 can tomato sauce
   Salt and pepper to taste

Fry rice and onion in oil until brown. Add the rest of the ingredients and bring to boil. Cover and let simmer 20 minutes.


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Refried Beans

DVO Recipe Center
DVO Recipe Center
Serves: 12

   6 cups dry pinto beans
   12 cups water
   10 cloves garlic
   2 teaspoons salt
   1 teaspoon pepper
   1 onion, finely chopped
   2 tablespoons olive oil

Combine beans, water, garlic, salt and pepper in a crock pot and let cook all night. The next day, sauté onion in oil and ladle in beans with juice and fry. Mash with a potato masher and cook until they are the consistency you prefer. You may need to add more water.

This will make 30 or more burritos.


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Chicken Mixture

DVO Recipe Center
DVO Recipe Center
Serves: 12

   1/4 cup olive oil
   12 chicken breasts, cooked and shredded
   2 bags match stick carrots
   1/3 cup taco seasoning mix
   1/2 cup salsa
   1/2 cup water

Fry everything together until carrots are tender. Use for tacos, mini chimmies, burritos or taquitos.


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