Yummy No Meat Lunch Burritos Oamc Recipes

YUMMY NO-MEAT LUNCH BURRITOS OAMC

Steps:

• Cook rice in water according to package directions.
• Once done, add drained beans, corn and Rotel to rice.
• Mix throughly.
• Add cheese.
• Mix throughly again.
• Divide mix evenly on the tortillas.
• Fold up to make burritos.
• Wrap each burrito in plastic wrap then foil.
• Freeze what won't be used that week.
• *When ready to use*.
• Remove foil.
• Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy.
• ***When using the frozen variety***.
• Thaw.
• Remove foil.
• Pop in microwave for 1-1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy!

CHICKEN BURRITO - OAMC

Steps:

• Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
• Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
• Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
• Cook until chicken is completely cooked.
• Add taco seasoning and water, mix well and simmer for another 3 minutes.
• Add crushed tomatoes.
• (For super spicy add Tabasco sauce to taste).
• Add rice mixture.
• Stir in sour cream.
• Place 1 to 1.5 cup measurements into containers.
• Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
• Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
• Place on top of rice/chicken mixture, cover container and freeze.

FROZEN BEEF AND BEAN BURRITOS (OAMC)

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

MEAT & POTATO BURRITO OAMC

Steps:

• Cook tator tots according to package.
• fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
• Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
• Enjoy.
• TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.

OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS

Steps:

• Crockpot Directions.
• Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
• Stove Top Directions.
• Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
• To Prepare Burritos.
• Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
• NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
• Freezer Directions.
• After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
• If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.