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Easy Rice and Beans Freezer Burritos
Easy Rice and Beans Freezer Burritos
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Freezer-friendly burritos with cilantro brown rice and pinto beans for an easy and delicious meal prep option.
Ingredients:
  • For the rice
  • 2 cups long-grain brown rice
  • 4 cups water
  • 1 teaspoon salt
  • 1 lime, zested and juiced
  • 1/2 cup chopped cilantro leaves, packed
  • For the beans
  • 2 (15-ounce) cans pinto beans, drained
  • 1 cup water
  • 2 teaspoon garlic powder
  • 2 teaspoon salt
  • 3 to 4 dashes Tabasco, to taste
  • For assembling
  • 12 medium tortillas, at room temperature
  • 7 ounces shredded sharp cheddar cheese
  • 15 ounces jarred salsa, divided
  • Sour cream, for serving
  • Guacamole, for serving
Instructions:
  • In a medium lidded pot over medium heat, toast brown rice in olive oil for 2 to 3 minutes until coated and toasty. Add 4 cups of water and salt, cover, reduce heat to simmer, and cook for 40 to 45 minutes until rice is tender.
  • Enhance the rice: Mix in the lime zest, lime juice, and cilantro into the cooked rice, using a fork to fluff it up. Prepare the beans.
  • Prepare the beans: In a medium pot over medium heat, combine drained beans, 1 cup water, garlic powder, and salt. Bring to a simmer, then reduce heat to low and cook for 10 minutes while the rice is cooking.
  • Turn off the heat and stir in the Tabasco sauce, then delicately mash the beans to your desired consistency using a potato masher or the back of a wooden spoon, ensuring a nice mix of whole and mashed beans. Proceed to assemble the freezer burritos.
  • Prepare all your burrito ingredients: cooked rice, mashed beans, tortillas, cheese, salsa (reserve half for later), a large spoon, and aluminum foil for wrapping.
  • Create a delicious burrito by spreading 2 tablespoons of mashed beans, 3 tablespoons of rice, 1 tablespoon of salsa, and 2 tablespoons of cheese on the bottom third of a tortilla, leaving a 2-inch border from the outer edges.
  • Wrap burritos tightly by folding in the sides and rolling from bottom to top, ensuring all ingredients stay inside. Wrap them in foil, label with today's date, and repeat for remaining burritos. To enjoy immediately, remove foil and heat in microwave for 20 seconds or toast on a skillet.
  • To freeze, tightly seal the wrapped burritos in a zip-top bag and store them in the freezer for up to 3 months. To reheat the burritos:
  • Microwave Instructions: Remove foil from freezer burrito and place on a plate. Microwave for 2 minutes 30 seconds or until hot. Allow to cool before enjoying. Top with salsa, sour cream, or guacamole. Oven Instructions: Preheat oven to 375°F. Keep burritos wrapped in foil and place on a baking sheet. Bake for 20 minutes or until warmed through. If you enjoyed the recipe, please leave a star rating below!

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