**The Mega Anti-Statist's Multi-Orgasmic Delicious, Black Bean & Brown Rice Burrito Recipe

 

Mega Anti-Statist's, Multi-Orgasmic, Black Bean & Brown Rice Burrito--Air-fried

Yields approximately twenty-two, meal-sized Burritos.

INGREDIENTS:

• 8 each 15oz cans of unseasoned black beans–drained.
• 6 cups of cooked Brown Rice
• 3 each 4.5 oz cans of chopped green chiles–drained.
• 1 dozen eggs
• 2½ Cups diced yellow onions
• 1½ Teaspoon of salt
• 1Tablespoon pepper
• 1 Teaspoon of Ground Cumin
• 3 Teaspoons of Chili Powder
• 1 Teaspoon of Cayenne Pepper
• 1 Teaspoon Garlic Powder
• 4 Tablespoons of butter.
• 15 Cups of grated. sharp cheddar (About 1½ 2lb blocks, i.e. 3 lbs, of Costco Cheddar Cheese)
• 22, +/-, 12” Flour Tortillas

PROCESS:

Prepare the brown rice In your automatic rice cooker. I do this the day before rolling the burritos. The directions for your automatic rice cooker for cooking brown rice may differ from those found below. If you don’t have an automatic rice cooker, improvise by using a regular pot and the directions for cooking brown rice that can be found on the bag of brown rice.

1. Put 1 32oz (2 lb bag that is equal to 6 cups rice) of rinsed brown rice into the Rice-Making Machine removable steel pot.
2. Fill the pot containing the 32 oz of brown rice to water-line 6 mark.
3. Add 3 crushed beef Bouillon cubes.
4. Add the 2 Tablespoons butter.
5. Depress the “Brown Rice” button on the Rice-Making machine. The cook time is about 1 hr & 12 minutes. I prefer the rice to be a little under-cooked since this prevents it from becoming “mushy” after “aging” in the burritos that are frozen for later meals.
6. Remove the steel pot containing the cooked rice and allow to cool at room temperature.
7. Cover and place in the refrigerator.

Prepare The Eggs:

1. Wisk-beat 1 dozen eggs in a bowel along with 1½ teaspoons of Salt and 1 Tablespoon of Pepper.
2. Melt 2 Tablespoons of butter in the large non-stick frying pan.
3. Pour the bowl of fork-beat and seasoned eggs into the frying pan and scramble on low heat.
4. Allow to cool to room Temperature.

Prepare The Onions:

1. Melt 2 Tablespoons of butter in the medium, non-stick frying pan.
2. Saute the 2½ cups of diced onions in the melted butter.
3. Allow to cool to room temperature.

Mix The Final Brown Rice, Onions, Eggs, Cheese Burrito Filling.

4. Pour the 8 cans of drained, unseasoned black beans into very large bowl. I use a canning pot since the extra room is useful for easy mixing.
5. Mix in 1 Teaspoon of ground Cumin
6. Mix in 3 Teaspoons of Chili Powder
7. Mix in 1 teaspoon of Cayenne Pepper
8. Mix in 1 Teaspoon of garlic powder.
9. Mix in the 2½ cups of the cooled sauteed onions
10. Mix in the 3 cans of the drained, chopped green chilis.
11. Mix in 6 cups of the cooked Brown Rice.
12. Mix in the cooled, 1 dozen scrambled eggs
13. Mix in 15 cups of grated, sharp cheddar cheese.

Prepare the Extra Large Tortillas

1. Turn the microwave oven turntable up-side-down so it doesn’t rotate. This may not be necessary if you have a very large microwave oven.
2. If your frozen tortillas are thawed, nuke 3-at-a-time for 30 seconds. If frozen, place package of tortillas on the up-side-down turntable and nuke for 1 minute
3. Turn-over the package of frozen tortillas and nuke again for 1 minute
4. Repeat as often as necessary to make the tortillas pliable enough to roll burritos

Roll the Burritos

1. Using a large, steel, buffet/cafeteria spoon, place about 1½ cups of the final mix onto one side of a tortilla and hand-form-compress it into a rectangle.
2. Roll and bag the burrito for freezing
3. Yields 22, +/- Meal-sized burritos.