Make Ahead Bean Burrito Or Taco Filling (Oamc) - cooking recipe

Ingredients

Seasoned Rice
1 cup uncooked brown rice
4 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 tablespoon ground coriander
1/2 tablespoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon salt
1/2 tablespoon dried oregano
1/2 teaspoon cayenne pepper (optional, to taste)
Bean Mixture
4 (15 ounce) cans black beans
2 (15 1/2 ounce) cans pinto beans
4 cups frozen sweet corn
1 (10 ounce) jar salsa
1 teaspoon cumin
salt
1 tablespoon cinnamon
1 teaspoon garlic powder
1 teaspoon oregano
1 red onion, minced
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
2 limes, juice of

Preparation

Combine rice, water and seasonings in a saucepan, and bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse.
Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
Mix in rice and cheese.
Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.