1tbspchili powderthe chili spice mix, not ground cayenne
1 ¼cupsraw cup brown riceI use par-boiled to make it quicker
About 2 ½ cups full-fator higher Greek-style Canadian-milk yogurt
About 3 cups roastedgrilled or steamed vegetables
Store-bought salsato taste
About 2 ½ cups grated Canadian cheddar cheese
Handful of cilantro leaves
About 16 small whole wheat or white flour tortillasor 8 large (you may fill more or less depending on the veggies you use and how snugly you pack them)
Heat olive oil in a large heavy skillet over medium heat. Add beef, ½ tsp salt, and chili powder. Cook until beef is no longer pink and is starting to brown, about 8 minutes. Meanwhile, prepare brown rice according to package directions.
Spread a thick layer of yogurt on the first tortilla. Top with a spoonful each of rice and ground beef. Add veggies and salsa, then sprinkle generously with cheese, resisting the urge to over-stuff. Finish with a few cilantro leaves, then fold over either side by about ½”, then roll it up. Repeat until the ingredients are all gone. Wrap burritos snugly in aluminum foil and pack into freezer bags.
To reheat from frozen, remove aluminum foil and microwave on high power for about 2 minutes on each side (or until centre is steaming hot; 165ºF) or reheat a family batch in a 350º oven. No need to remove the aluminum foil. Allow about 20 minutes for small burritos, or up to 40 minutes for large.