Bean & Rice Burrito Goop.

[Clara D.]

Cheapish, but nutritious!

Time: ~2.5hrs

2 small rice cookers because lazy.
Uses fast-cook (boil/drain) for beans, rather than overnight soak.

1 cup 15-bean mix
salt
water (see instructions)

1 tbs "beef" bullion powder
3 tbs Worcestershire sauce (Heinz or L&P)
1 tbs chili powder
1/3 cup onion flakes (aka dried chopped onion)
1 tbs minced garlic (yeah, out of a jar)

1 cup white rice (or brown)
1/4 cup olive oil

15oz tomato sauce*

24 mid-size (soft taco) tortillas
shredded cheese of choice
"nacho" sliced pickled jalapenos (La Costena or Mrs. Kleins pref.)
Picante sauce/salsa of choice.

*Important: tomato can mess with beans cooking completely, so I add it after they're done.

Put beans in rice cooker w/ 3 cups water and a generous sprinkle of salt (water boils off, so extra)
Cook for one hour
Drain and rinse beans, put back in cooker with spices and 2 1/2 cups water, cook for another hour.

About 40 minutes into second cook of beans start the rice (or if brown rice, start at the same time)
Rice, 2 cups water, olive oil, sprinkle of salt in second rice cooker for 20 minutes (1 hr for brown) (or by instructions on rice package)

If timed right, the beans and rice should finish about the same time.
Mix rice and beans into a big enough pot, add tomato sauce, simmer for 15-20 minutes.
Let cool, refrigerate. (Stuff is better if it sits at least overnight in the fridge to thicken up)

I ration it out into serving containers so it gives me 8 servings, so I have a quick nukeable food after work.
Each serving makes 3 mid-size burritos, with cheese, jalapenos and picante sauce.

Side note: I use two plastic plates (one inverted as a cover) as a "tortilla warmer" -- hit tortillas with a small hand-sprinkle of water, put between plates, nuke for 30s.

{edit}
Seriously reduced bullion, since the container says tsp instead of tbs. Which would explain the saltiness.

Added option for brown rice, which tends to hold up better to the extended cooking.
{/edit}