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Batch-cooking sides for a burrito week — my Sunday process

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I cook every Sunday for the week. This is my side dish batch process that takes about 90 minutes and produces five days of burrito-ready sides. Rice: a double batch of Mexican red rice. Takes 35 minutes including the toast and cook. Refrigerates for 5 days without quality loss. Beans: a full pot of pinto beans from dried. 2 hours on the stove but mostly unattended. I make this the centrepiece of the Sunday session. Pickled jalapeños and red onion: 15 minutes active. They keep 2 weeks. Charred corn: 10 minutes. Refrigerates 4 days. Everything except the crema and fresh avocado is done on Sunday. Weeknight assembly takes 5 minutes.

M

morning_burrito

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The beans as the centrepiece is exactly right — they take the most time and benefit the most from long cooking. Everything else clusters around that anchor. I do the same structure with the beans as the load-bearing item and everything else as shorter parallel tasks.

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