Thursday, May 17, 2012

Freezer Cooking: Burritos and Breakfast

Welcome to another Filling Your Freezer post!
With some of those beans yesterday, I made Saucy Beans/Chili Beans.* (No meat, just seasoned.) I cooked up a pot of rice and made Rice, Bean, and Cheese Burritos.
I used Crystal's method of wrapping them and then stored most of them in the tortilla bags in the freezer.
I used some of those beans to make chili for supper so during the time I normally "cook" supper, I made Peanut Butter Pancakes. I placed them in zipper bags in the freezer.
While flipping pancakes, I also made 2 loaves of Whole Wheat Bread. After supper, I sliced up some of the bread for Homemade French Toast Sticks. These are fantastic from the freezer!
*Saucy Beans/Chili Beans*
2 1/2 quarts of cooked beans
1 quart of tomatoes, drain half the juice and crush the tomatoes
2 bay leaves
1 1/2 T chili powder
1 T cumin
1 t garlic salt
1/2 t oregano
2 T dried onions
Simmer all ingredients in large sauce pot until juice is thick, onions are tender and re-hydrated. Remove bay leaves before serving.
(*Tip: If you use these beans for burritos, the leftover liquid makes a nice enchilada style sauce if you strain it. Also, you can use any bean for this. Pinto, kidney, and black are my favorites.)


Anonymous said...

Do you cook tortillas before you freeze? Do the pancakes stick together after they defrost?

Donna said...


Not white tortillas. They are pretty flexible, but I have to for the wheat.

I cool the pancakes completely on a baker's rack, then stack them by servings in a zipper bag. Between both of these, I don't have any trouble with sticking. You could put paper or plastic between them if you do- the biggest thing is cooling :)

Five4FiveMeals said...

Peanut butter pancakes! That sounds great!

Donna said...

Thank you Lydia- my kids think they're grand! ;-)

Extraordinary Ordinary Life said...

Great job on all of the freezer cooking!

Donna said...

Thank you---but when it comes to freezer cooking- you're the Queen!