Bean and Rice Burritos (Freezer Meal) Recipe


These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.

Bean and Rice Burritos (Freezer Meal) Recipe

Anyone else get stuck when it comes to lunch ideas? We’ve been trying to mix it up without making making too much more effort, and these easy make ahead bean and rice burritos have been our life-saver.

Full of beans, brown rice, stuffed with veggies and wrapped in a whole-wheat tortilla, this is a lunch you can feel good about eating.

Make them in advance and stick them in the freezer for busy days, or serve up all 6 for dinner. Either way, it’s a nutrient-packed, quick-meal that wasn’t bought in a drive thru!

How to make bean and rice burritos:

Sliced onions and peppers

In a skillet over medium heat, cook the peppers and onion in one Tablespoon olive oil until browned and soft (this will take about 10 minutes).

We like to really thinly slice our veggies – that way they cook quicker and my kids are more likely to eat them when they’re less noticeable.

Onions and peppers in a skillet

While the peppers and onions are cooking, heat refried beans in the microwave so they’re easy to spread (this step is optional, but it totally helps when you’re assembling your burritos).

Bean and Rice Burrito unrolled

Preheat the oven to 375 degrees. Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.

Rolling the Bean and Rice Burrito

Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet.

Brushing tops of Bean and Rice Burritos

Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown. Eat immediately, or store for later.

Bean and Rice Burritos on a baking sheet
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Store bought vs homemade salsa

Either type of salsa will work for this recipe. We really love this copycat salsa recipe that you can throw together in just a few minutes, but we have a few favorite store-bought types as well.

This one from Costco is always on hand in our fridge (I’d highly recommend it!).

Jar of Organic Restaurant Style Salsa

Brown Rice vs White Rice

This recipe calls for brown rice, which tends to be higher in fiber and nutrients, but white rice works just as well.

We always use this short-cut boil-in-bag brown rice to save time.

Boil in a bag brown rice

If you want to use white rice, the cilantro lime rice from this recipe is one of our favorites.

How to store:

Let the burritos cool completely. Wrap each burrito in foil and place in a freezer-safe container or bag and freeze for up to 30 days.

When you’re ready to eat, remove from the foil and wrap in paper towel. Reheat in the microwave for 1-2 minutes.

What to serve with these burritos:

Serves: 6

Bean and Rice Burritos (Freezer Meal) Recipe

These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Ingredients

  • 1 green pepper sliced thin
  • 1 red pepper sliced thin
  • ½ onion sliced thin
  • 2 Tablespoons olive oil divided
  • 3 cups refried beans
  • 6 whole wheat tortillas
  • 1 cup cooked brown rice
  • ½ cup salsa
  • ½ cup shredded cheese

Instructions

  • In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).

  • While the peppers and onions are cooking, heat refried beans in the microwave so they’re easy to spread.

  • Preheat oven to 375 degrees.

  • Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.

  • Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.

Notes

  • To store, let burritos cool completely. Wrap in foil, or place in a freezer-safe container, and freeze for up to 30 days. When you’re ready to eat, reheat in the microwave for 1-2 minutes.

 

Nutrition

Calories: 339 kcal · Carbohydrates: 48 g · Protein: 13 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 7 mg · Sodium: 1190 mg · Potassium: 185 mg · Fiber: 10 g · Sugar: 8 g · Vitamin A: 961 IU · Vitamin C: 42 mg · Calcium: 184 mg · Iron: 3 mg

Equipment

  • Skillet

  • Microwave Safe Bowl

  • Baking Sheet

  • Aluminum Foil

Recipe Details

Course: Main Course

Cuisine: American

Bean and Rice Burritos cut in half



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