RSS Feed

Category Archives: Mexican

Mexican Corn Dip

This dip.  Oh, this dip.  I love it so much I have been known to trade a proper dinner for a big plate of it.

I first had it at a Church potluck a few years ago.  And then I had some more.  And when no one was looking, I had a lot more.  There were so many people that I had no idea who brought it, so I Googled “corn dip” when I got home to see if I could find the recipe.  I had to have it.  I could not live without it.  It was sweet, creamy, and cheesy and I loved the flavor contrast from the green onions & chiles.  I’m pretty sure I let out a squeal of triumph and glee when I found it on Allrecipes.

It has been in my “Favorite Recipes” file ever since and I bring it to almost any gathering that warrants a dip.   Most recently, that was a sales event at my sister’s gift boutique where she served appetizers.  When I arrived an hour into the event, she said she hadn’t had a lot of people yet but more than half the dip was gone (and it makes a big batch)!  You may not go gaga for it as I have, but it’s always a crowd pleaser.

Printable recipe
Printable recipe with picture

3 (11-oz) cans Mexican-style corn, drained
1 (4-oz) can diced green chiles, drained
5 green onions, chopped
1 (8-oz) container sour cream
1 jalapeno pepper, chopped fine
3/4 cup mayonnaise
10 oz shredded cheddar cheese

Combine ingredients in a medium bowl, mix well; cover and store in refrigerator until ready to serve.  I recommend serving with Frito Scoops chips, which taste amazing with this dip, but it can also be served with tortilla chips.  Or a spoon. :)

Recipe source:

This is how much the recipe makes-enough to nearly fill a 2 quart dish.

*I bought the Mexican platter in the first picture from Novica with a gift certificate I won from a giveaway on Girlichef (thanks, Heather!).  Don’t you love it?!  It was handcrafted & painted by the Castillo Family in Mexico, who designed it to emulate the classic majolica style of ceramics.  Check Novica’s website if you haven’t before–there are some amazing one-of-a-kind things there!  I also got some onyx earrings from Thailand–I love everything they have and love that they’re supporting artists from around the globe by enabling us to purchase from them.


Meaty Quesadillas

Posted on

My friend Suzie shared this recipe on her “Food Fridays” blog a couple weeks ago and I  made it immediately.  Ground beef, strangely, is the only way I really like beef, and I love simple recipes.  Not to mention it’s not completely over-the-top calorie wise.  Win-win-win!

Oh yeah, and it’s good.  My husband says, “It’s really, really, really, really, really good!”  That’s the max amount of “really’s” he’s ever used so it’s gotta be good!

Meaty Quesadillas
Printable recipe

1 lb. lean ground beef
3 cloves garlic, minced
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
ground pepper to taste
2 bunches green onions, thinly sliced
6 10-inch flour tortillas
1 1/2 cups shredded cheese (I used cheddar and pepper jack)
Salsa and/or sour cream, for serving

Cook the beef, garlic, chili powder, oregano, salt & ground pepper to taste over medium heat, breaking up the meat with a spoon, until it is no longer pink. Add the green onions and cook a few more minutes.

Heat a large griddle or nonstick pan over medium heat. Spray with cooking spray and place 2 tortillas on the griddle (or 1 if using a skillet), and scatter ¼ cup of cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put a sixth of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 6 quesadillas. Cut into wedges and top with salsa and/or sour cream.

Serves 6.

Nutritional Info (per serving, without salsa & sour cream): 461 calories; 27 g fat; 29 carb; 1 g fiber; 26 g protein.

Adapted from Food Network

7-Layer Dip

Posted on

This is a great dip for parties because it can be made in advance and can be left at room temperature, not to mention it’s delicious!  I made this with some crockpot refried beans for a potluck at Den’s work and they gobbled it up, leaving me with only the tiny separate dish I had made along with it for myself:

Isn’t it cute? 

To make your dip, take some refried beans and spread them in the bottom of your dish:

Then spread on some mashed avocado:

Next comes the ‘maters:

And the taco sour cream:

Some cheese (of course!) and black olives (forgot to take a pic of just the cheese layer):

And green onions:

Easy peasy!  Now dig in.

7-Layer Dip
Printable recipe

1 lb. crockpot refried beans (about 2 cups)
3 ripe avocados
2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium tomatoes, diced & drained in a colander
1 (16-oz) tub sour cream
3 tablespoons taco seasoning mix (or 1 envelope taco seasoning)
Salt to taste
2 cups shredded Mexican cheese blend
1/2 cup sliced black olives
1 bunch green onions, chopped

Spread the beans in the bottom of a 9×13 dish. Mash the avocados and stir in the lime juice, salt & pepper. Spread over the beans.  Sprinkle the diced tomato over the avocado. Mix the sour cream with the taco seasoning, adding salt to taste if necessary, and spread over the tomatoes. Sprinkle the cheese, then the olives & the green onions. Refrigerate until ready to serve.

Crockpot Refried Beans

Posted on

I started making refried beans in the crockpot a couple months ago and I’m so head over heels for this version that I’ve begun eating them 1-2 times per week.  I’ve only ordered bean and cheese burritos at restaurants maybe twice in my entire life but making them at home with these beans has made me slightly obsessed .  They are so good!  I don’t think there’s a week that’s gone by that I haven’t had at least two bean and cheese burritos in the last couple months and I’m still not sick of them. 

These beans are a lot better than store-bought–so good that you could just use it as a dip for tortilla chips as-is.  I actually just eat them with a spoon sometimes. :)  Besides the wonderful flavor & the ease of preparation, they’re also fat-free, high in fiber and a good source of protein.  You can’t go wrong!

Crockpot Refried Beans
Printable recipe

3 cups dry pinto beans (rinsed)
1 onion, diced
2 T minced garlic
1 tablespoon salt 
1 teaspoon pepper
2 t ground cumin, divided
9 cups water

Put all the ingredients in a crockpot, using only 1 teaspoon of the cumin, and cook on high for about 8 hours.   After they are done, drain all of the liquid out into a bowl.  Set the liquid aside–do not discard.

Mash beans and add the reserved liquid, a bit at a time, to desired consistency.  They will thicken over time so add more liquid than you think you need, making them a little runny.  Stir in the remaining teaspoon cumin and serve. 

Store the leftovers in an airtight container in the refrigerator.  These freeze extremely well, just put them in an airtight container and when you’re ready for them, defrost overnight at room temp or 2 days in the fridge before using.  If they get too thick after refrigerating, just stir in some water when you reheat them.

Makes about 6 cups

Nutrition Info (per 1/2 cup): 67 calories; .3 g fat; 0 mg cholesterol; 704 mg sodium; 13 g carbs; 4 g fiber; 4 g protein.

Recipe source: adapted from Real Mom Kitchen

To heck with fussy bean burritos with rice and all kinds of other add-ins.  My favorite bean burritos are the simplest: I sprinkle some mild cheddar in the middle of a flour tortilla, plop some beans on top, roll up and microwave for a minute or until hot.  Now that’s the best 2-minute dinner I’ve ever had!

Homemade Taco Seasoning Mix

Posted on

I’ve seen recipes like this floating around the blog world, most recently on Brown Eyed Baker, but there was a glaring problem with them.  They had no salt!  Tell me you’d eat taco meat that had no salt in it.  So I made my own mix that included salt and it came out perfect–almost exactly like the packaged mix but with no scary ingredients.  I used the meat from my first batch to make that wonderful white trash taco salad stuff with Doritos & a whole bottle of French dressing in it, but the meat can obviously be used in tacos, nachos, or whatever else your creative little mind desires.

Homemade Taco Seasoning Mix

Printable recipe
Printable recipe with picture

¼ cup chili powder
¼ cup paprika
3 tablespoons cumin
2 tablespoons onion powder
2 tablespoons salt
1 tablespoon dried oregano
1 teaspoon garlic powder
¼ teaspoon cayenne pepper

Whisk together all ingredients in a small bowl.

Over medium heat, brown 1 lb ground beef and drain. Stir in 2 ½ tablespoons taco mix & ½ cup water. Continue cooking over medium heat until the sauce thickens and coats the meat and there is not much liquid left. Store remaining seasoning mix in an airtight container at room temperature.

Quick Fish Tacos with Baja Cream

Posted on

I have several magazine subscriptions and the ones that aren’t entirely devoted to food and recipes do include recipes and by the time I’ve gone through them, they are inevitably bristling with pieces of paper I’ve used to mark those I want to try and never do.  Every once in a while, however, a recipe jumps out at me and I can’t stop thinking about it until it has been made.

Enter the May edition of Everyday Food.  As soon as I saw these fish tacos on the cover, my heart began to sing.  They were so colorful and seemed a perfect spring/summer meal.  I had to make them.

I mostly followed the recipe except I did something a little different with the sour cream, using a recipe from my friend, Kitty, whom I owe a sincere thanks to.  It is the closest thing she’s found to the cream they serve on fish tacos in Baja California and while I wouldn’t have a clue as to whether it tasted the same or not since I’ve never been to California, I can attest that it is delicious on these tacos!

From start to finish, this meal was on the table in fifteen minutes.  So easy!  So simple!  So gorgeous!  So light!  So delicious!  I often forgo simple recipes like this, believing that the more time and effort and ingredients that is involved makes the end product that much better.  As this recipe proves, that’s not always the case.

Quick Fish Tacos
Printable recipe
Printable recipe with picture

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 Tablespoons extra-virgin olive oil
coarse salt and fresh cracked pepper
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
lime wedges, for serving

Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt

Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, mix the Baja Cream ingredients together and set aside. Toast corn tortillas over a kitchen burner using tongs or wrap a stack of 6 at a time in damp paper towels and heat in the microwave for 40 seconds to 1 minute. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with Baja cream and lime wedges. SERVES 4.

Per serving (3 tacos): 440 cal; 14.9 g fat (4.2 g sat fat); 35.9 g protein; 42.8 g carb; 6.9 g fiber (NOTE: NUTRITIONAL STATS ARE BASED ON THE ORIGINAL RECIPE, WHICH ONLY USES 1/4 CUP OF SOUR CREAM. I know, who could possibly only use ONE teaspoon of sour cream on their taco?! I need at LEAST a tablespoon-hahahahaha!)

Recipe source: adapted from “Fish Tacos with Cabbage & Lime” from Everyday Food, May 2010

Green Chili Chicken and Lime Soup

Posted on

Much like the cinnamon roll sugar cookies, this was another recipe from Picky Palate that I had to make as soon as I read it.  Jenny based it off of the Chicken Green Chili soup that she recently enjoyed at Chili’s and says it tastes almost exactly the same.  I’ve never had it, but I can attest that her version is so fabulous that it officially took the number 1 spot on my “favorite soups” list.

I know it seems odd to post a soup recipe when the weather is finally warming up, but this is such a healthy and light recipe that it actually seems more spring-appropriate than fall or winter, when soups tend to get heartier, so I thought I’d better put it up now before it gets any warmer!

Read over the ingredients and imagine them combined and in your mouth–and then imagine it’s even better than what you imagined. Because it is.

Green Chili Chicken and Lime Soup
Printable recipe
Printable recipe with picture

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth (2 1/2 cartons of the 32 oz)
10 oz can Rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Saute onion for 5 minutes then add in garlic; cook for 1 minute.  Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

2.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired (I used whole chips to scoop the soup into my mouth–yum!).  If you can handle the heat, Jenny recommends squeezing some Siracha over top.

10-12 servings (for us it was only 6, but we ate big bowls!)

Veronica’s Notes: OK, I’m never prepared in advance. I had no rice already cooked and by the time I realized I needed cooked rice, my soup was all mixed and hot. So I just stirred in 1/3 cup of uncooked long grain white rice and brought the soup to a boil, reduced it to a simmer and cooked like 15 minutes (whatever it says on your rice package–that’s how long you’d cook it). This worked perfectly. I also only used 2 cartons of chicken broth and it was still more than plenty, even with the rice absorbing some of it.  Lastly, this soup isn’t spicy if eaten right after making it, but does have a nice kick the next day.

Recipe Source: Picky Palate

Thanks to Mel from My Kitchen Cafe for telling me how to include printable versions of my recipes on my blog!

Creamy Chicken Enchiladas

Posted on

Although my confidence in baking is pretty high, I have very little confidence as a chef. (I’m sure that’s obvious from the amount of sweet vs. savory recipes I post!)  Countless times, I have relied on this simple recipe, one I developed over time from another given to me by a friend, to fall back on when I wanted to serve something that wouldn’t disappoint.  I can always count on it–it never fails me.    Mother’s Day potluck?  Bringing these enchiladas.  Family reunion? Bringing these enchiladas.  Friend coming from out-of-town?  Serving these enchiladas.  Providing food for the grief-stricken survivors of a lost loved one?  It’s gonna be these enchiladas.  Preacher and his wife coming to dinner?  Definitely serving these enchiladas.

These aren’t just my favorite enchiladas, this are my favorite dish, period.  It might not top your list of favorites, but I do know that everyone I serve them to really enjoys them as well.  Dinner guests don’t always do the eye roll and moan that I usually do with the first bite, but they always give rave reviews.

Although I tend to think of anything that contains “cream of fill in the blank soup” as ghetto food and try to avoid it, I’ve tried leaving it out and subbing more sour cream but it really does taste best with the stupid soup.

Two tips to get the best flavor: shred your own cheese instead of buying pre-shredded and be sure to buy PACE brand picante sauce.  Here’s why.  Pre-shredded cheese is coated with some sort of junk* to keep it from clumping together in the bag, but it also inhibits the beautiful gooey melt we desire.  It will melt, but not as well as cheese you shred yourself (see photo below of pre-shredded cheese-topped enchiladas compared to first photo for proof).  I was also astonished to discover that shredding your own combination of cheddar and Monterrey Jack tastes ten times better than using the Mexican cheese blend.  Strange, but true.  As for the picante sauce, this is probably the only time I’ll ever insist on not going generic (I’m the Queen of Generic, FYI) but the flavor of the sauce really enhances the enchiladas and generic just really isn’t as good here.  I don’t even know if it would be as good with some fancy-schmancy expensive stuff but since I haven’t tried it, I won’t forbid it.  If you go for the fancy schmancy, let me know how it worked for you!

OK, enough talk.  On your mark, get set, go make these enchiladas!

Makes 15 enchiladas

Printable recipe

2 cups cooked & shredded chicken breast meat
1 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1 (7-oz) can chopped green chiles
4 cups shredded Mexican cheese blend OR 2 cups Monterrey Jack & 2 cups Cheddar, divided
1/2 cup Pace Picante Sauce (use original in your choice of heat)
1/2 teaspoon garlic powder
Salt & Pepper to taste
15 flour tortillas (soft-taco size)
2 (10 oz) cans enchilada sauce (AKA red sauce)
Butter for pans and tortillas

Preheat oven to 350 degrees F.  Grease a 13×9 and a 9×9 pan with butter and set aside.

In a medium bowl, combine the chicken, onion, sour cream, soup, green chiles, 2 1/2 cups of the cheese (reserve the rest for the top), salsa, garlic, salt & pepper.

Heat the tortillas in stacks of six by wrapping them in a damp paper towel and microwaving for 50 seconds.  Rub a stick of cold butter over one side of each tortilla while they’re hot, turn them over, and begin filling them. Use about 1/3 cup per tortilla.  Place seam-side down in pans.  Once assembled, pour the enchilada sauce evenly over them (I use a pastry brush to get it evenly spread), cover the pans with foil and bake in for 30 minutes.  Remove foil, sprinkle the cheese over the top and return to the oven for 10 minutes or until cheese is melted.  Remove from oven and let sit for a few minutes before serving (they’re easier to move from pan to plate after sitting a little bit).

If you are making them in advance, assemble them in your pans but don’t put on the sauce.  Keep in the fridge covered with plastic wrap.  When ready to bake, cover them with sauce, swap the plastic wrap for foil and bake for 40 minutes, then uncover and top with cheese before returning it to the oven for an additional 10.  These can definitely be frozen but since but I haven’t tried it yet, this is just my theory on how that should be done: after filling the pan with rolled enchiladas, go ahead and pour the sauce on top and sprinkle on the cheese.  Cover and freeze.  You could probably bake them from frozen, but you’d have to bake them at least an hour, covered, and an additional 10 uncovered.  You could also defrost them in the fridge for a couple days before baking, then bake covered for 40 minutes and uncovered for 10.

Believe me, it tastes better than it looks!

*I learned this from Mel at My Kitchen Cafe, whose husband works at a cheese factory. Ever since she mentioned this in one of her blogs (can’t remember which), I’ve shredded my own cheese and haven’t looked back.  It really is worth the extra minute or two it tacks onto the preparation.  If you’ve never been to her blog–check it out and browse around.  Hers is my favorite food blog and I make more dishes from it than any other.  Family friendly, comfort, down-home cookin’ dishes is what she offers and that’s what I’m comfortable with & enjoy eating most.

*Veronica’s Note: I almost always serve these enchiladas with green rice, another tried-and-true recipe that I’ve been making longer than the enchiladas and it always gets as many compliments.  If you want that recipe, click here.

Tres Leches Cake

Posted on

See these three milks (tres leches)? Imagine them stirred up together and poured over a hot sponge cake that soaks up every drop until it is bursting with sweet milk, and then slathered with a light & fluffy white topping after being chilled. That’s this cake. And it’s fabulous.

My first and only Tres Leches Cake experience prior to making this one was taking a bite of one that was brought to a Church potluck dinner a decade ago. I believe it was made from a mix and there is no comparison between it and this one. The texture was too fine and the cake too moist to properly absorb all the liquid and flavor of the milks and it was almost a pile of mush on my plate. Not very appetizing.

If it wasn’t for my friend, Marina, who provides me with so many wonderful recipes, I never would have tried another. But she mentioned that she had a fabulous recipe for one and since I can’t resist a fabulous recipe, particularly one that comes from her, I asked if she would share it and happily for us, she did!

I made the cake for my husband to take to a Mexican-themed potluck at work, along with Chicken Enchilada Chili.  They gobbled it up and Dennis came home with rave reviews.  The story that tickled me most was about a co-worker who has been on a diet but decided to take a small piece.  He was still standing next to the cake when he took his first bite and immediately cut himself a larger second piece before he even finished the first.  I don’t blame him! 

Just look at this milk-laden goodness.  If you stare at it long enough, you can almost hear it whisper, “Eat me.  You know you want to.” 

I did nab a piece myself before sending it off with Dennis.  What, don’t you take a piece for yourself before bringing cake to potlucks?  You should–just tell anyone that asks that you did it for quality control purposes.  Works for me.  Anyway, see that piece below with the cherries on top, à la Pioneer Woman?  I ate that sucker in a minute flat.  Then I licked the plate.

I’m sending this recipe to Creative Sanyukta, the host for this week’s BSI–milk!



6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream Topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

3 tablespoons water
3/4 cup granulated sugar
3 large egg whites

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 13 x 9-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form.  (I’m impatient so I beat them on high speed.)  Add the sugar gradually with the mixer running and beat to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.)  Add the vanilla.   Bake until golden & a toothpick inserted in the middle comes out clean, 35-40 minutes.

To make the cream topping:
Whisk together the evaporated milk, condensed milk, and heavy cream in a medium bowl.  Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing:
Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top.  Keep refrigerated until ready to serve.

recipe courtesy of Marina C.

*Veronica’s Note:  This recipe is similar to Pioneer Woman’s recipe, but makes a larger cake (compare the ingredients, there’s larger quantities of most everything) and the method is easier–you don’t have to use more than one bowl.  Also, instead of whipped cream on top, Marina’s calls for a light egg white frosting (you may have heard it called 7-minute frosting, but the method here is a little different) that is fat-free, and since the cake already contains three highly caloric milks, I thought it was heavy enough without adding any additional fat.  It wasn’t a hard decision choosing Marina’s recipe over Ree’s (although I am a faithful PW fan), despite those drool-worthy pictures, and I don’t regret it.

Super Bean Burritos

We’ve eaten these burritos three times in the last month and I’m just now getting around to posting the recipe!  The picture is from the first time I made them (you’d think I’d have stopped to take a better one on subsequent occasions, but I just couldn’t be bothered b/c I was too busy stuffing my face), but my favorite way to layer the ingredients now is to put a smear of sour cream on the tortilla, dribble on some salsa, sprinkle on some cheese (I like a combo of Monterrey Jack and cheddar), and then put the bean filling over it and fold it up.  That way the cheese doesn’t come out of the bottom but melts at the top and I don’t have to put any condiments on the outside.  Yumtastic-ness!

recipe from My Kitchen Cafe

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

%d bloggers like this: