I used to make a batch of this every week, and then when anyone was hungry i could just pull the bowl of filling out of the fridge and whip one up. so easy and cheap!
can of black beans
burrito size tortillas
spanish rice Rice Sides from Knorr
cup of cooked chicken, chopped (optional)
your fav kind of cheese
handful chopped fresh cilantro (optional)
Cook the Rice Sides rice as directed, then take half of it and put it in a mixing bowl. Freeze the rest and you can use it for next weeks batch.
add to the bowl a drained can of black beans and the chicken.
mix well.
To assemble the burritos put the cheese in the middle (I favor pepperjack) then 2 big scoops of the mix.
Get a skillet nice and med/high hot and spray the bottom of the burrito with spray oil. Put it oil side down on the skillet then spray the top of it with oil. When the bottom of it is crispy, flip it and crisp the other side.
thats it!
when you make a burrito from a refridgerated state, nuke the mix open on the burrito before you wrap it up to make sure the center is warm when you eat it. maybe 25-30 seconds.
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