My kitchen has become a burrito shop. Every weekend I put together a new batch of burritos and freeze them. I eat them throughout the week for those inevitable lunch and dinner meals when I’m too lazy to cook. This week, the burritos consist of everything I need to use up in my pantry…
- 3 Tbsp olive oil
- 1/2 cup dry couscous
- 1/2 large white onion
- 1/2 large green pepper
- 1/3 cup frozen corn kernels
- 1 portobello mushroom cap, stalk removed and gills spooned off
- 1 zucchini
- 1 can kidney beans, drained and rinsed
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp coriander
- 1/4 tsp salt
- 6 whole wheat flour tortillas
1. Heat 1 Tbsp oil and 1/2 cup water in a small sauce pan until it boils. Add couscous, cover, and remove from heat. Allow to sit for 5 minutes then fluff with a fork.
2. Heat 2 Tbsp oil in a large skillet. Add chopped onion and chopped pepper. Cook until onion is translucent, 5-7 minutes.
3. Add the corn, mushroom, chopped zucchini and kidney beans to the skillet. Cook for roughly 10 minutes until heated through. Add in the cumin, black pepper, coriander, and salt towards the end. Remove the skillet from the heat and allow it to cool.
4. Add the couscous to the veggie mixture and mix all items together thoroughly.
5. Lay out each tortilla and place a large spoonful of the couscous/veggie mixture on to each one. Roll up each burrito and wrap tightly with foil. Place the burritos in the freezer flat to freeze if you are not eating them immediately. Once frozen, add them to a ziploc bag and seal tightly.
6. To reheat frozen burritos: remove the foil, wrap the burrito in a paper towel and place in the microwave for three minutes.