Peanut Head's Burritos

This is Peanut Head's Top Secret, perfected over the years, recipe for burritos. He has been waiting, and waiting, and wa-a-a-a-aiting for me to make him a recipe card for his burritos.

I think I've been dragging my feet because I'm not a big fan of burritos. I have texture issues and I don't like the beans. Squish the beans and it's even worse.

Needless to say, Peanut Head is the only one eating the burritos in this house. However, I know that lots of people do like burritos, so I'm going to share Peanut Head's recipe with you.

And because he's holding another can of Chipotle Chili Peppers to my head. He's mean like that.

So if you want to make these bad boys, this is what you'll need: ground turkey (or beef), onion, garlic, olive oil, garlic salt, black pepper, canned black beans, rice, water, salt, red pepper flakes, cumin, chili powder, brown sugar, butter, flour tortillas, and shredded cheddar cheese.

Start by sauteing the onions and garlic until the onions are translucent.

I don't have a picture for the next step, but it's okay because it's not that exciting. Brown the meat and add the seasonings. Cook off most of the fluids.

Drain the canned black beans and rinse them well. This is to rinse away some of the added sodium and wash away the bean sludge that accumulates in the can. I don't know if it's bad for you or anything like that, but it sure looks grody.

Once the beans are rinsed, add them, plus two cans of water. Just rinse the rest of the bean sludge out of one of the cans and measure the water that way.

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes.

In another pan, bring two cups of water to a boil, add one cup of rice, reduce heat to low, and cook, covered, for 20 minutes. Peanut Head uses Basmati Rice, but you could use any kind of rice. You could even use brown rice if you want to make them super healthy.

When the beans are soft, use a potato masher to mash the meat/bean mixture.

Only mash until more than half the beans are mashed.

Add the cooked rice and combine. Then add the remaining spices and boil down until it just starts to thicken. It should be the consistency of chili. Remove from heat.

Working in groups of three tortillas at a time, spread a very thin layer of butter on the tortillas.

Then warm them for 45 seconds on high in the microwave.

I could eat one of these buttered tortillas, but once we go farther than this, I'm outta here.

Add 2 heaping tablespoons of meat/bean mixture to the center of the tortilla.

Sprinkle cheese over the whole tortilla. Peanut Head tells me that it's very important to spread the cheese out, otherwise you'll end up with a super hot cheese pocket when you reheat the burrito in the microwave. I think he learned the hard way.

Now you just roll it up like a burrito, however that is. I guess you roll it half way, tuck in the ends, and then roll the rest of the way. Not that I would know.

I have made egg rolls though, so I'm thinking it's something like that.

Aren't they cute?

Since Peanut Head freezes his burritos and then packs them in his lunch, he individually wraps them.

Wasn't he nice to take so many pictures for us?

All done.

Lastly, he stores them in freezer bags with nine or ten in each bag. One batch makes about 30 burritos, so these will last him close to three months.

Now, go make some burritos. They'll keep you regular.