Postpartum Freezer Food Project of Doom: Baked Burritos

Well, I’m not really fulfilling my grand ambitions. This has been mostly due to my just being GONE so much the past few months. I went to two church-related camps in June and July, which was wonderful but the camping+recovery period both times took a lot out of me. I also was just flat-out lazy many days.

However, a week ago today I was in full-blown nesting mode and made two pans’ worth of this delicious and wonderfully simple recipe for the freezer.

Easy Baked Burritos

8-10 whole wheat tortillas
8 oz can tomato sauce
2 14-oz cans diced or stewed tomatoes (with or without green chilies)
2 14-oz cans refried beans
Cheese of choice for topping

First, spray a 9×13″ pan with cooking spray.

In the bottom of the pan, put half the tomato sauce and half the stewed tomatoes and stir together. I like to chop up my stewed tomatoes a bit, because they tend to be huge. This particular flavour was original. I usually like to get the Mexican stewed tomatoes, but I’m at the mercy of my local discount store and they had original or Italian to choose from. At 49 cents a can I can add my own Mexican flavourings, right?

Next, spread the beans on the tortillas. (I was too poor to buy wheat or corn tortillas, so I settled for el cheapo white tortillas. I could have made some of my own, but didn’t feel up to it.)

Then you roll up the tortilla cinnamon-roll style and squish them into the pan thusly. I like to use 10 tortillas because there’s room in the pan for 10, and this was a pack of 10 anyway.

Then you spread the rest of the stewed tomatoes and tomato sauce on top. Since my stewed tomatoes were plain, I chopped up some green onion and cilantro to give it some zing in the absence of the green chilies I usually would have in there.

Finally, top it with your cheese of choice. I did a sunflower-based cheese sauce, but you could use Daiya or whatever kind you want. The above picture is unbaked, since the pan is currently in the freezer, but I’ll be adding a baked photo when we thaw and bake it to eat (which I hope will be VERY soon.)
Bake at 350 for 30 minutes. Consume with relish*.


UPDATE on 25 September 2012:

This is what it looks like baked. Some of the topping peeled off with the tinfoil.

baked burritos



Categories: entrees, freezer meals, lunch, nut-free, recipes, vegan | Tags: | Leave a comment

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