Corn Tortilla

1 cup wheat flour or white
1 cup cornmeal
3/4 teaspoon salt
2 tablespoons oil
2/3 cup warm water

Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.

Bean Burritos

Bean Burrito
Fresh Ingredients
2-3 c. grated Colby-Jack cheese
24 corn tortillas
Storage Ingredients
1 c. pink or pinto beans
1 c. salsa
2 cans tomato soup (10 ¾ oz.)
2-3 T. chili powder
Sort and rinse beans. Bring to boil for 2 minutes in 4 cups of water, cover, and set aside to soak for 1 hour. Drain water and rinse beans. Add 6 cups of water and simmer beans for approximately 2 hours until very soft. Drain cooking liquid and stir in salsa. In a shallow dish, mix the tomato soup with chili powder and 1 cup water to make a simple sauce. Cook tortillas in their package for 1 minute in the microwave to soften. Dip each tortilla in the sauce and fill with ¼ c. beans and grated cheese. Roll and place in a baking pan. Repeat until all tortillas have been filled. Top with any leftover sauce and grated cheese. Cover with foil and bake at 350 degrees for 30 minutes.

This recipe isn’t difficult, but you do have to start cooking the beans early in the day. Once that initial step is completed the recipe is easy to assemble and makes a pan of delicious bean burritos. My family likes to garnish them with fresh chopped cilantro and a little sour cream.

This entry was posted on Saturday, September 13th, 2008 at 4:12 pm and is filed under Beans, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Amazing Wheat Berry Burritos

Feb 19, 2009I Dare You To Eat ItUsing your food storage doesn’t have to be scary.Home Strategies Recipes FAQ Book About

--------------------------------------------------------------------------------
« LOVE FOR ELDER JOSEPH B. WIRTHLINMY CROCK-POTS ARE GETTING BIGGER »BURRITOS A-GO-GO
Fresh Ingredients

15 8″ tortillas

1 bunch cilantro, chopped

1 clove garlic, minced *optional

1 cup combination of celery and or onion, diced *optional

Storage Ingredients

1 cup dry pinto beans, (3 cups cooked)

1 cup leftover cooked rice

1 cup cooked whole wheat berries

1 can cream of chicken soup (10 3/4 oz.)

1 can diced green chilies (7 oz.)

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

Soak pinto beans in 5 cups of water for 24 hours. (Change water once or twice during that time.) Drain. Thoroughly rinse softened beans and then cook in a slow cooker set on low with 5 cups of fresh water for approximately 8 hours, or overnight. (If I have them available, I like to add one minced clove of garlic and 1 cup of diced celery and/or onion to help flavor the beans while they cook, but it’s not necessary.) When beans are soft and fully cooked, drain the cooking liquid.

Mix beans with all the other ingredients and spoon 1/3 cup of filling into center of each tortilla. Fold in two sides slightly to close ends and then roll the opposite sides over filling. Wrap every other one in waxed paper (to prevent them from freezing into a burrito-block) and store in freezer bags.

To serve, microwave for 2-3 minutes. Garnish with any combination of grated cheese, diced tomato, sour cream, sliced olives, and cilantro.













This is where fast food meets food storage. I highly recommend that everyone try these little sliders! With my schedule, I NEED to have meals that can be ready in minutes. Having these burritos prepared ahead of time means we enjoy the advantages of instant food while we’re using our food storage.They take very little effort to prepare, are virtually vegetarian, high in nutrition, supplying whole protiens with the combination of rice, beans, and whole wheat, cost pennies a pop, AND they taste terrific. One of my daughters likes to take them to work so that she can actually enjoy the lunch she microwaves. I think you’re going to like this one!

Black Beans

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Tortilla Casserole

Tortilla Casserole

1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)

Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

Whole Wheat Tortillas

Whole Wheat Flour Tortillas
submitted by Melanie


3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.

Broccoli Beef

Broccoli Beef
submitted by Erin

¼ c. low sodium soy sauce (I just use regular)
1 T. chunky peanut butter
½ c. water
1 T. cornstarch
2 tsp vinegar
¼ tsp pepper
1/8 tsp powdered ginger
½ tsp garlic powder
½ tsp onion powder
2 T. oil
½ lb (or more) diced or cubed beef, chicken, or pork (I’ve tried pork chops & beef)
2 c. broccoli cut into small pieces
steamed rice

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli, and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.

Chili Verde-crockpot

Chili Verde
submitted by Erin

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.

Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).
Posted by Erin at 7:14 PM 6 comments
Labels: crockpot, Erin, Main dish, mexican

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken
submitted by Erin

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!
Posted by Erin at 11:10 AM 17 comments
Labels: beans, chicken, crockpot, Erin, Main dish, mexican

Costa Vida Chicken

Costa Vida Chicken

1 small bottle Kraft Zesty Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

5 lbs. skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal! Good menu planning!)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Whole wheat flour totrillas

This is another recipe from my friend Kelly. The tortillas are really good! We used them for quesidillas, wraps and as treat warmed then slathered in butter and cinnamon sugar and rolled up! (My boys LOVED that!) The first time I made them I did not have the Demarle Roul'pat (non stick mat) and it was a MESS!! I ended up just throwing the dough in the garbage in frustration. So get something--Kelly uses a cloth that she got at the Bosch store.. I didn't have the best luck with that--it moved around too much on the countertop. Anyway, here is my tips:


*Use a nonstick mat when rolling out
*Roll them out very thin!
*Do not overcook!!

Other than that they are easy and no fail!!




Whole Wheat Flour Tortillas
submitted by Melanie


3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds

Crockpot chicken

Recipe from Heather Wilson

Crockpot chicken:

4-6 chicken breast
1/2 bottle salsa
1 package taco seasoning

Cook 4-6 hours in crockpot and shred.

****Make chicken tacos, I like to make chicken nachos with this, burritos or salad. Whatever you are in the mood for!

Cafe Rio Dressing

Recipe from Heather Wilson
Cafe Rio Dressing:
1 c. Mayo
1 c. sour cream
1 package ranch (not buttermilk recipe)
1 c. salsa verde (Herdez)
cilantro to taste
2 limes or 2 tsp lime juice

Blend all together in processor. Refrigerate

Cafe Rio Pork

Recipe from Heather Wilson
Cafe Rio Pork:
12 oz. La Victoria Taco Sauce (red)
20 oz. Coke
5-6 lb porkloin
1 c. brown sugar
1 tsp. cumin

place in crockpot and cook

Jen's Pork:
Porkloin
1 bottle salsa
1 bottle small A1 steak sauce
1 can green chilis
juice of 2 limes

place in crockpot and cook 12 hours (or until done)




*****Ive tried both of these and they are both tasty! The first one is a little sweeter while the bottom one is a little spicier. Just depends on what you are in the mood for.