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Vegetarian Freezer Burrito
Vegetarian Freezer Burrito
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Veggie-packed make-ahead freezer burritos for busy days.
Ingredients:
  • For the cilantro lime rice
  • 1 1/2 cups white rice
  • 2 tablespoons chopped cilantro
  • 1/2 fresh lime, juiced
  • For the freezer burrito
  • 2 tablespoon olive oil, divided
  • 3 assorted bell peppers, chopped
  • 1 red onion, chopped
  • 1 teaspoon salt, divided
  • 2 cups corn kernels, frozen or fresh
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 tomatillos, peeled, washed and chopped
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 8 large (12-inch) flour tortillas
  • 16 ounces pepper jack or cheddar cheese
  • To serve
  • Sour cream, for serving
  • Guacamole , for serving
Instructions:
  • For the cilantro lime rice: Rinse rice in a sieve, then add to a pot with cold water. Bring to a simmer over medium heat, stir, cover, and cook on low for 15-20 minutes until tender. Drain any excess water by slightly lifting the lid. Let rice steam off heat for 5 minutes, then stir in cilantro and lime juice. Set aside.
  • Sauté the onions and peppers: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peppers, onions, 1/2 teaspoon salt, and chili powder. Cook until the veggies caramelize in spots and become tender, approximately 15 minutes. Transfer the veggies to a bowl and set aside.
  • Prepare the black bean mixture: In a clean skillet, heat 1 tablespoon of olive oil. Add corn kernels, black beans, tomatillos, 1/2 teaspoon salt, and cumin. Sauté for 4-5 minutes until tomatillos begin to soften. Gently mash them with a fork. Stir in the salsa and cook until the mixture thickens and all liquid evaporates, about 3-4 minutes. Transfer the mixture to a separate bowl.
  • Prepare your burrito assembly station: Tear 8 pieces of aluminum foil to wrap the burritos. Place them at one end of your counter, followed by the tortillas, rice, pepper mixture, cheese, and black beans.
  • To assemble the burritos, warm the tortillas in the microwave, then lay one on foil. Add lime rice, pepper mixture, cheddar cheese, and black beans in the center. Fold the ends, then roll tightly like a pro. Wrap in foil and repeat for all.
  • Chill the burritos: Place the burritos in a freezer-safe plastic bag or container and freeze for up to 6 months, best if consumed within 3 months.
  • To reheat frozen burritos: For microwave reheating, unwrap burrito from foil and place on microwave-safe plate. Heat on defrost setting for 7 minutes per side until fully thawed. Then, crisp up in a nonstick skillet for 3-4 minutes per side on medium-low heat. For oven reheating, preheat to 400°F. Place wrapped burrito on baking sheet in oven for 45 minutes. Unwrap burrito and return to oven for 10 minutes for a crispy finish.
  • Top off your burritos with a dollop of sour cream and a generous scoop of guacamole.

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