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Easy Rice and Beans Freezer Burritos Recipe

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This Easy Rice and Beans Freezer Burritos recipe features flavorful brown rice, seasoned pinto beans, sharp cheddar cheese, and salsa wrapped in warm tortillas. Perfect for batch cooking, these burritos store well in the freezer and reheat quickly for a satisfying meal anytime.

Ingredients

For the Rice

  • 2 tablespoons olive oil
  • 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 teaspoons garlic powder
  • 2 teaspoons salt
  • 3 to 4 dashes Tabasco sauce, 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

  1. Toast and Cook the Rice: Heat the olive oil in a medium lidded pot over medium heat. Add the brown rice and stir for 2 to 3 minutes until the rice is coated with oil and becomes toasty. Add 4 cups water and 1 teaspoon salt, cover the pot with a lid, reduce heat to a simmer, and cook for 40 to 45 minutes until the rice is tender.
  2. Flavor the Rice: Once the rice is cooked, stir in the lime zest, lime juice, and chopped cilantro. Fluff the rice gently with a fork to evenly distribute the flavors.
  3. Cook the Beans: While the rice is cooking, place the drained pinto beans in a medium pot with 1 cup water, garlic powder, and salt. Bring to a simmer over medium heat. Lower the heat to low and cook for 10 minutes.
  4. Add Tabasco and Mash Beans: Turn off the heat, add 3 to 4 dashes of Tabasco sauce to taste, and gently mash the beans with a potato masher or the back of a wooden spoon, leaving some whole beans for texture.
  5. Assemble the Burritos: Lay a tortilla flat on a clean surface. Near the bottom third and about 2 inches from the edges, layer 2 tablespoons of mashed beans, 3 tablespoons of cooked rice, 1 tablespoon of salsa, and 2 tablespoons of shredded sharp cheddar cheese.
  6. Roll and Wrap the Burrito: Fold the right and left sides of the tortilla inward and roll tightly from the bottom toward the top to enclose the filling. Wrap each burrito in aluminum foil and label with the date. Repeat with remaining ingredients.
  7. Freeze the Burritos: Place all wrapped burritos in a zip-top bag, seal tightly, and freeze for up to 3 months.
  8. Reheat the Burritos: To reheat, unwrap a burrito from foil. In the microwave, heat for about 2 minutes 30 seconds until fully heated, adjusting time as needed. Alternatively, reheat frozen burritos wrapped in foil in a 375°F oven for 20 minutes. Let cool slightly before serving. Garnish with additional salsa, sour cream, or guacamole if desired.

Notes

  • You can substitute white rice for brown rice if preferred, but cooking times will vary.
  • Adjust the amount of Tabasco to suit your spice preference or omit for a milder flavor.
  • For a vegetarian meal, ensure all products like the cheese and sour cream fit your dietary preferences.
  • These burritos freeze well and make excellent meal prep options for quick lunches or dinners.
  • To avoid soggy tortillas, reheat burritos uncovered briefly in the microwave or on a skillet after baking if desired for crispness.

Find it online: https://bitezly.com/easy-rice-and-beans-freezer-burritos-recipe/