Spectacular Speedy Simple Burritos

So I had a bit of success with our rice maker last week.  We made a brown basmati rice that turned out a bit too mushy, but cooked through and not burnt–a definite improvement!  The problem: I made WAY too much rice for what we needed (peanuty fried rice).  Leftover cooked rice is difficult to use up…most recipes call for dry rice, and my fail-safe go-to method of using rice up is to make fried rice.  This is not the best choice if the rice you have leftover is from the production of a GIGANTIC pan of fried rice. 

We grabbed spinach tortillas and three canned goods.  This was such a satisfying, easy and yummy dinner.  So wonderful that we had it twice for dinner (and one other time with eggs for breakfast!).

Specatcular Speedy Simple Burritos

• 2 cups leftover cooked rice
• 1/2 yellow onion, chopped
• Cumin, salt, pepper, red pepper to taste
• 1 can black beans, mostly drained
• 1 can diced tomatoes with green chiles, half drained
• 1 can sweet corn, drained
• Spinach wraps
• shredded mexican cheese (we always have this on hand for some reason)

1. Sauté onion in a tiny bit of olive oil until soft.
2. Add rice and stir fry until heated through, adding seasoning to taste.
3. Heat beans, tomatoes and corn in a small saucepan until bubbly.
4. Add cheese, bean mixture and rice/onions to a tortilla.
5. Roll and eat!

After we ate this the first time, I added the rice and the bean mixes together in one tupperware container.  This made 6 different (very full) burritos, and there was at least 1 (maybe 2) more servings of the rice and beans left.  Matt loved it!  And looking at the pictures now makes me wish we had some more for tonight!

This entry was posted on Monday, June 29th, 2009 at 4:52 pm and is filed under Fun, Leftovers, Yum. 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.