Tired of the same old school lunch? Mr. B is pretty sick of turkey sandwiches, but that’s his go to. I searched online for some inspiration, only to be totally turned off by Pinterest photos of amazing and “quick” lunches. Those lunches are not going to work for Mr. B for several reasons:
- He doesn’t eat quinoa
- He’s never going to be seen dead with almonds and blueberries contained in a pretty muffin paper liner
- No one needs to be taking GLASS mason jars full of overnight oats to school
- We don’t own accessorizing plastic containers. I think we did once. Now we have seven lids (three are for mini pots that have mysteriously vanished, like maybe mystical gnomes were using them for their lunches, sitting under a toadstool or something?), one huge plastic container for when we are catering conferences (never), two containers in the freezer with ‘surprise’ dinners in them, and one in the dishwasher with an orangey tinge that has never left after I stored marinara sauce in it and makes my nose crinkle every time I have to use it.
The container thing can sometimes be a bit of an issue. For instance, when there is one slice of leftover pizza to take to school and all we can find to put it in is the extra large pizza box it came in. That’s just how we roll.
Our house is very much rooted in the real world. We need to grab and go. I figure on two leftover meals each week for lunch (hands down my favorite kind of lunch), two turkey sandwiches and one other. And I am proud to present my one other:
BEAN AND RICE BURRITOS
Here’s what you will need:
- 10″ flour tortillas (8 in a pack)
- 1 can of black beans
- 1 can of pinto beans
- 1 can of corn
- 1 can of tomatoes and chiles (Rotel or similar)
- 2 cups of shredded cheese (any works)
- 1/4 cup of salsa
- 2 cups of cooked rice
- 2 tbsp. of Taco seasoning (McCormick, Old El Paso, store own-brand packets – Mr. B prides himself on his own recipe)
The beauty of this is you can assemble at least eight in 15 minutes if your rice is pre-cooked. Otherwise you’ve got to wait to cook the rice and cool it down, so do this the night before. Choose whatever rice you like – brown, white, etc. We like yellow rice – which is basically white rice with garlic, onion and turmeric – dead simple to make and it just peps it up a bit.
Rinse the beans and corn in a colander. Tip them into your BIG bowl. You know the one. The one that means things are getting serious here.
Add the can of tomatoes and chiles.
Add the 2 tablespoons of seasoning mix.
Add one quarter cup of your favorite salsa. We are on a salsa verde kick at the moment. You don’t need more than a quarter cup because you don’t want it to get too wet and make the burritos soggy.
Add your cooked cooled rice. I didn’t take a picture. You’ll just have to trust that I did this. I did. Mix everything together really well. Get in there, my son (that’s a little bit of the English Mandy coming out there).
Take one of your burritos and spread 1 quarter cup of cheese over the lower third. (I get that burrito rolling is personal, so I am going to let you decide how to best work this. Bottom third works for me).
Put two serving spoon sized scoops of the bean and rice mixture onto the tortilla. Fold in sides and roll that baby up. I don’t have pictures of that process. My phone may or may not have ended up with rice and beans over it. It’s all good. By burrito number 8 I was folding, tucking and rolling with the best.
How cute do they look? At this stage I realized that I could easily have doubled the recipe and made 16 so I may do that next time. But for now I have eight burritos ready to be frozen for eight future Wednesdays. Wednesday seems like a nice day for a burrito.
Roll up each burrito tightly in aluminum foil and store in gallon freezer bags – four in each bag.
To reheat, remove foil and wrap burrito in a damp piece of kitchen paper towel. Microwave on high for 90 seconds. Unwrap burrito and let sit for one minute before eating.
You will need:
- 1 pack 10″ flour tortillas
- 1 can black beans
- 1 can pinto beans
- 1 can corn
- 1 can of tomatoes and chiles
- 2 cups of shredded cheese
- 1/4 cup of salsa
- 2 cups of cooked rice
- 2 tbsp. of Taco seasoning
- Rinse the beans and corn
- In a large bowl mix together the beans, corn, tomatoes and chiles, taco seasoning, salsa and cooked rice
- Spread the cheese over the burrito
- Top with two serving spoons of the rice and bean mix
- Roll and fold burritos tightly
- Wrap in aluminum foil. Store in gallon freezer bags in freezer
To reheat remove foil from thawed burrito and wrap in a damp paper towel. Microwave on high for 90 seconds.
Leave a comment below to tell us how you pep up your teacher weekday lunches!