Summer Burritos

I like to cook as rarely as possible when it gets hot in the middle of August. This recipe can be made early in the morning, or late in the evening, when it is cooler in the kitchen. I make 20-40 at a time, and wrap each burrito individually in tin foil to freeze, which equals about three meals for my family! One of the best things about this recipe, is when it is time to cook them, they can be baked in the over for about thirty minutes, until heated through and the cheese melts - or even outside in a closed hot grill! We have had much success taking these on camping trips, and heating them over a campfire, as well. You can add meat, but you do not have to. Cooked sausage, shredded chicken, or beef would all go well with this recipe. There are many boxed rice mixes you can explore with and find the best one to suit your family's taste, this recipe is very adaptable.

Makes 20:
Two boxes Zatarains's Dirty Rice (prepared, minus the meat)
5 cups shredded cheese (I like "Mexi-Cheese")
Two 15 oz. cans corn, drained (Again, I often use "Mexicorn" instead)
Two 15 oz. cans kidney beans, drained
20 flour tortillas
Spices to taste (cumin or chili powder, garlic or onion powder, salt and pepper)

While the rice is cooking, drain the corn and beans and mix them, cold, with the cheese and spices. Then simply lay out a tortilla on a 12x12 inch piece of foil; pile a spoon of rice and a spoon of the corn mixture on the tortilla, and roll it into a burrito. Then fold in the ends of the foil, and tightly wrap the burrito completely in the foil. Freeze at this point if desired, and later bake until hot at 350 degrees (20 minutes if not frozen, 30-35 minutes if frozen, depending on size). Recommended: serve with a green salad.

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