Today was a snow day, no school, no work. All in all a perfect day to catch up on my laundry and replenish my frozen burrito stash. I'll be honest, I really like those 50 cent burritos you can buy in ten packs at the grocery store, but I know they're not so good for me. Last summer I decided to try and make my own frozen burritos and found that the ones at the grocery store can't hold a candle to home cooking. I've been making my own tortillas for several years now and haven't bought tortillas in a long time. If you want to try your own burritos but don't feel ambitious enough for tortillas, I'm sure that store bought ones work too.
First off, the filing:
I wanted to make quite a few burritos because I don't get a chance to do this very often, so I used two cans of black beans. To actually make this as a meal one is probably sufficient, unless you are eating with teenage boys or something.
so, filling ingredients:
1 can of diced tomatoes with green chilies
approximately 2 cups of corn
about two tablespoons of Penzey's salsa seasoning (can be replaced with real salsa, though quantities would differ and you should really just season to your taste)
about 3 tablespoons of lime juice, but that was because I was using mine up. If you're not a fan of lime you can reduce it, or skip it altogether.
Shredded cheddar cheese ( I tend to shred as I go so I don't have too much or too little)
My personal favorite burrito flavor is bean and cheese, but if your's is something else don't hesitate to change or add to the filling.
So, dump everything but the cheese into a pot and let it simmer for about an hour to let the flavors really mix together.
tortilla mix, I like to use the wheat tortilla mix that comes with the fat already mixed into the flour. The only place I've been able to find it is Super Walmart. If you can't find it, there are recipes online that will tell you how much lard or shortening to cut into your flour.
flour, I've found that when I thin the mix with flour I get a softer, more supple tortilla that rolls out easier. I usually do 2 cups mix to one cup flour and that makes the right amount of tortillas for four to have tacos.
water I add enough water to make a nice dough (see pic) it's usually somewhere between one and two cups
a large frying pan
if you're lucky, a flipper a flipper is a person who will man the spatula and flip the tortillas while you roll the next one out. It is difficult to do both jobs at once, especially the first time.
First you mix the flours and add the water to make dough.
Bake for 10 minutes at 350 and they're ready to go into your stomach or into the freezer for a handy quick lunch on a busy morning.