Yummy No-Meat Lunch Burritos: OAMC Done Right!

There’s something deeply comforting about a perfectly assembled burrito, isn’t there? For me, it’s more than just a meal; it’s a throwback to busy weeknights and the ingenious culinary solution of “Once A Month Cooking” (OAMC). I remember my husband and I, both juggling demanding careers, staring into the fridge at 5 PM, dreading the thought of cooking from scratch. That’s when we discovered the magic of prepping ahead, and these no-meat lunch burritos became our lunchtime savior. They’re so satisfying, you’d never guess the absence of meat – just hearty, wholesome goodness packed into a warm tortilla.

Recipe Overview

Here’s a quick look at what makes these burritos a weeknight winner:

• Prep Time: 15 minutes
• Cook Time: 30 minutes (for rice)
• Total Time: 45 minutes (active prep, plus freezing time)
• Servings: 25
• Yield: 25 burritos
• Dietary Type: Vegetarian (easily made vegan by omitting cheese or using vegan cheese)

Ingredients

Gather your provisions for these flavor-packed, make-ahead wonders:

• 2 cups uncooked brown rice
• 4 cups water
• 4 (15-ounce) cans black beans, drained and rinsed
• 2 (15 1/2-ounce) cans pinto beans, drained and rinsed
• 1 (10-ounce) can whole kernel corn, drained
• 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
• 25 (10-inch) flour tortillas (whole wheat is a fantastic, healthy option!)
• 1 lb shredded Monterey Jack Pepper cheese (or your favorite cheese blend)

Equipment Needed

You won’t need a vast arsenal for this recipe. A few key items will have you covered:

• Large saucepan or pot (for cooking rice)
• Large mixing bowl
• Measuring cups and spoons
• Spatula or large spoon for mixing
• Individual plastic wrap and aluminum foil (for wrapping)
• Microwave (for reheating)

Instructions

Let’s get these burritos assembled for future enjoyment!

1. Cook the Rice: Begin by cooking the uncooked brown rice in 4 cups of water according to the package directions. This usually involves bringing the water to a boil, then reducing heat, covering, and simmering until the water is absorbed and the rice is tender.
2. Combine the Filling: Once the rice is cooked and still warm, transfer it to a large mixing bowl.
3. Add the Beans: Add the drained and rinsed black beans and pinto beans to the bowl with the rice.
4. Incorporate Corn and Rotel: Stir in the drained whole kernel corn and the entire can of Rotel (including the liquid). This adds a wonderful kick and moisture to the filling.
5. Mix Thoroughly: Gently mix all the ingredients together until they are well combined. Ensure the beans, corn, and Rotel are evenly distributed throughout the rice.
6. Add the Cheese: Sprinkle the 1 lb of shredded Monterey Jack Pepper cheese over the filling mixture.
7. Mix Again: Mix thoroughly once more, allowing the residual heat from the rice and beans to begin melting the cheese. This helps bind the filling together.
8. Assemble the Burritos: Lay out your flour tortillas on a clean, flat surface. Divide the filling mixture evenly among the 25 tortillas, placing a generous portion of the mixture in the center of each.
9. Fold the Burritos: Fold up the bottom edge of each tortilla over the filling, then fold in the sides, and finally, roll up tightly from the bottom to create individual burritos.
10. Wrap for Freezing: Wrap each burrito individually in plastic wrap, ensuring it’s snug. Then, wrap each plastic-wrapped burrito in aluminum foil. This double layer of protection helps prevent freezer burn and keeps them fresh.
11. Freeze for Later: Freeze the wrapped burritos that you won’t be using within the week. They are perfect for a grab-and-go lunch!

When Ready to Use (Freshly Made or Thawed)

The beauty of these burritos is their versatility and ease of reheating.

1. Remove Foil: When you’re ready to enjoy a burrito, carefully remove the aluminum foil.
2. Microwave: Place the plastic-wrapped burrito on a microwave-safe plate. Pop it in the microwave oven for 1 to 1 1/2 minutes, or until the center is hot and the cheese is melted. The exact time may vary depending on your microwave’s wattage.
3. Remove Plastic Wrap: Carefully remove the plastic wrap from the hot burrito.
4. Serve and Enjoy: Your delicious, hearty no-meat lunch burrito is ready! Serve and enjoy immediately.

When using the frozen variety:

1. Thaw: It’s best to thaw the frozen burritos in the refrigerator overnight if you have the time. If you’re in a rush, you can microwave them directly from frozen, but you might need to add a little extra cooking time (perhaps another 30-60 seconds) to ensure they are heated through to the center.
2. Remove Foil: Once thawed (or heated from frozen), remove the aluminum foil.
3. Microwave: Place the plastic-wrapped burrito on a microwave-safe plate. Pop it in the microwave for 1-1 1/2 minutes, or until the center is hot.
4. Remove Plastic Wrap: Carefully remove the plastic wrap.
5. Serve and Enjoy: Your perfectly reheated, no-meat lunch burrito awaits. Serve and enjoy!

Expert Tips & Tricks

• Rice Perfection: For the fluffiest rice, ensure you rinse it thoroughly before cooking to remove excess starch. If you prefer a firmer texture, you can slightly reduce the water.
• Bean Drainage: While draining and rinsing canned beans is standard, don’t be afraid to leave a little of the liquid from the Rotel; it adds flavor and moisture to the filling.
• Tortilla Warmth: If your tortillas are a bit stiff from sitting out, you can warm them briefly in a dry skillet or in the microwave for a few seconds before filling. This makes them more pliable and less likely to tear.
• Freezer Wrap: The double wrapping is key! The plastic wrap creates a barrier against moisture loss, and the foil provides an extra layer of protection against freezer odors and temperature fluctuations.
• Batch Cooking: If you have a larger family or want to stock your freezer even more, you can easily double or triple this recipe. Just ensure you have enough freezer space!

Serving & Storage Suggestions

These burritos are fantastic on their own, but they truly shine when dressed up. Serve them with a dollop of cool sour cream (or a dairy-free alternative), your favorite vibrant salsa, and creamy guacamole. A side of fresh pico de gallo also adds a delightful crunch and freshness.

For storage, as detailed in the instructions, individual wrapping in plastic wrap and then foil is ideal for the freezer. Properly wrapped, these burritos can last in the freezer for up to 3 months. If you’re keeping some for the week, store them in an airtight container in the refrigerator for up to 4 days.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per burrito, keeping in mind that variations in ingredients (like the type of cheese or tortilla) will affect these numbers.

Nutrient	Amount per Serving	% Daily Value
Calories	466.7 kcal
Calories from Fat	214.7 kcal
Total Fat	23.9 g	31%
Saturated Fat	9.3 g	47%
Cholesterol	47.3 mg	16%
Sodium	1002.6 mg	44%
Total Carbohydrate	48.7 g	18%
Dietary Fiber	9.2 g	33%
Sugars	3.7 g	7%
Protein	17.3 g	35%

Note: These values are approximate and will vary based on specific product choices and portion sizes.

Variations & Substitutions

While this recipe is wonderfully satisfying as is, feel free to get creative!

• Spice Level: If you love a bit more heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling mixture. For milder flavor, omit the Rotel or choose a milder variety.
• Bean Variety: Swap out some of the black or pinto beans for kidney beans or cannellini beans for a different textural profile.
• Corn Options: Fresh or frozen corn can be used instead of canned. Just ensure it’s cooked or thawed before adding to the mixture.
• Cheese Choices: Experiment with different cheeses like cheddar, Mexican blend, or even a spicy pepper jack for a different flavor profile. For a vegan option, use your favorite plant-based shredded cheese.
• Veggie Boost: Sautéed onions, bell peppers, or even some chopped spinach could be added to the filling for an extra nutritional punch.

FAQs

Q: Can I make these burritos vegan?
A: Absolutely! Simply omit the Monterey Jack Pepper cheese or substitute it with your favorite plant-based shredded cheese.

Q: How long can I store these burritos in the refrigerator?
A: When stored properly in an airtight container, these burritos will keep well in the refrigerator for up to 4 days.

Q: What’s the best way to prevent freezer burn?
A: The double wrapping – plastic wrap followed by aluminum foil – is your best defense against freezer burn. Ensure the wraps are snug to minimize air exposure.

Q: Can I use a different type of rice?
A: Yes, you can, but adjust the cooking liquid and time accordingly. Brown rice is recommended for its texture and health benefits, but white rice or even quinoa could be used in a pinch.

Q: My tortillas are tearing when I roll them, what should I do?
A: Try warming your tortillas slightly before filling. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, or in the microwave for 10-15 seconds. This makes them more flexible and easier to roll without tearing.

Final Thoughts

There’s a unique sense of accomplishment that comes with a well-stocked freezer, and these Yummy No-Meat Lunch Burritos are a cornerstone of any OAMC plan. They offer a delicious, satisfying, and incredibly convenient meal solution for busy days. The blend of hearty beans, sweet corn, zesty Rotel, and melty cheese, all wrapped in a soft tortilla, is pure comfort food. Give them a try, and I guarantee you’ll be reaching for them again and again. Don’t forget to have your favorite toppings ready – they truly elevate the experience!