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.)