Nothing beats the comforting goodness of a burrito that’s not only delicious but also super convenient to prepare and stash away for later. This Easy Freezer-Friendly Rice and Bean Burritos Recipe combines wholesome ingredients like hearty brown rice, flavorful beans, and sautéed veggies wrapped snugly in warm tortillas. Whether you’re meal-prepping for a busy week or craving a quick bite that feels homemade, these burritos deliver on taste and convenience with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making a burrito that’s bursting with flavor and texture. Each component is carefully chosen to bring a balance of earthiness, spice, and freshness that makes this recipe truly special.
- 1/2 batch Instant Pot Rice & Beans or 2 cups cooked beans: Pinto beans are preferred for their creamy texture and traditional pairing with rice.
- 1 cup dry brown rice: Provides a nutty flavor and chewy texture that holds up well in burritos.
- 1 cup salsa: Adds a zesty kick and moisture, infusing the rice and beans with vibrant flavors.
- 1/2 bunch cilantro stems, chopped: Often overlooked, cilantro stems pack a punch of herbal freshness that elevates the filling.
- 2 cups vegetable broth: Enhances the rice’s flavor as it cooks, replacing simple water with something richer.
- 1 tsp chili powder: Brings warmth and complexity without overpowering the dish.
- 1/2 tsp cumin: Adds that signature earthy depth typical in Mexican-inspired dishes.
- 1/4 tsp cayenne: For a subtle heat that tickles the palate.
- Salt, to taste: Essential for balancing and amplifying all the flavors.
- 4 oz baby bella mushrooms, sliced: These add a savory, meaty texture that complements the beans beautifully.
- 1-2 sweet bell peppers, diced: Any color works, contributing sweetness and vibrant color.
- 1 small yellow onion, sliced into strips: Carries natural sweetness when sautéed and adds crunch.
- 1/2 bunch cilantro leaves, chopped: Fresh cilantro leaves used in the filling brighten the entire burrito.
- 5-8 tortillas (size-dependent): Choose your favorite—flour works best for flexibility and softness.
How to Make Easy Freezer-Friendly Rice and Bean Burritos Recipe
Step 1: Cook the Rice and Beans
If you’re not using a pre-made Instant Pot Rice & Beans mix, start by combining the dry brown rice, cooked or pre-soaked beans, salsa, chopped cilantro stems, vegetable broth, and spices in a medium pot. Bring this mixture to a boil, then cover and simmer gently for 40 minutes, or until the rice is tender and has soaked up all those incredible flavors. Once done, turn off the heat and let it rest for 5 to 10 minutes before fluffing it with a fork. This rest time lets the flavors meld beautifully.
Step 2: Sauté the Onions
While the rice cooks, take a splash of water or a little oil in a pan and heat over medium. Add the sliced yellow onions and cook slowly until they turn translucent. This step brings out the natural sweetness in the onions that will balance the spice and earthiness later on.
Step 3: Add the Bell Peppers
Next, toss in your diced sweet bell peppers and cook them with the onions for 3 to 5 minutes. Try to let the pan get almost dry, which concentrates the flavors and gives the veggies a slight caramelization you’ll taste in every bite.
Step 4: Toast the Spices
Sprinkle in chili powder, cumin, and cayenne over the sautéed vegetables. Toast the spices for about a minute while stirring constantly. This quick step helps to release their aromatic oils, making sure every bite of your burrito is deeply flavorful.
Step 5: Cook the Mushrooms
Add the sliced baby bella mushrooms and a splash of water to the pan. Continue cooking and stirring until the mushrooms turn a rich dark brown and shrink in size. This process adds a satisfying umami richness that complements the beans beautifully. Remove from the heat and set aside.
Step 6: Assemble the Burritos
Now comes the fun part! Lay out a tortilla on a flat surface. Place a generous scoop of the rice and beans mixture slightly below the center, top with the sautéed fajita vegetables, and sprinkle with fresh cilantro leaves. Roll the tortilla up tightly, folding in the edges so nothing escapes. For easy storage or serving, wrap each burrito snugly in parchment paper.
Step 7: Serve or Freeze
You can enjoy these burritos immediately while they’re warm and comforting, or wrap them individually and place them in a freezer-safe bag to store for later. This recipe truly shines as a freezer-friendly meal that you can pull out whenever hunger strikes.
Step 8: Reheat from Frozen
To warm up a frozen burrito, place it still wrapped on a microwave-safe plate. Microwave for 90 seconds, then flip and microwave for an additional 60 to 90 seconds until heated through. It’s that simple to have a homemade meal ready in just minutes.
How to Serve Easy Freezer-Friendly Rice and Bean Burritos Recipe
Garnishes
Finish your burritos with fresh garnishes for that extra wow factor. Cool dollops of sour cream, tangy guacamole, or a sprinkle of shredded cheese can really elevate each bite. Don’t underestimate the power of a squeeze of fresh lime juice and some extra chopped cilantro to brighten the flavors right before serving.
Side Dishes
These burritos hold their own but pair wonderfully with simple sides. Try a fresh green salad, Mexican street corn, or a crunchy slaw. For a heartier meal, black beans or a colorful rice salad on the side make for a satisfying spread.
Creative Ways to Present
Looking to impress guests or just mix up your routine? Cut the burritos in half to showcase the colorful filling inside and serve them on a platter with small bowls of salsa, guacamole, and sour cream for a festive feel. Wrapping them in foil and serving with a side of pickled jalapeños can add a fun twist to a casual meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have burritos left over after a meal, store them wrapped in parchment or foil in an airtight container in the fridge. They’ll keep for about 3 to 4 days while maintaining their delicious texture and flavor.
Freezing
This Easy Freezer-Friendly Rice and Bean Burritos Recipe was created with convenience in mind, so freezing is a total breeze. Wrap each burrito tightly and place them in a freezer-safe bag, removing as much air as possible. They can stay in your freezer for up to one month, ready whenever you need a quick meal that feels homemade.
Reheating
Reheat frozen burritos in the microwave as described earlier or unwrap and warm them in a 350°F oven wrapped in foil for 20 to 25 minutes. This method keeps the tortilla soft but slightly crisp on the edges for a different but equally enjoyable texture.
FAQs
Can I use canned beans instead of cooked beans?
Absolutely! Canned beans save time and work perfectly in this recipe. Just be sure to drain and rinse them well before using to keep the flavors fresh and reduce any excess salt.
What type of tortillas work best for freezing?
Flour tortillas are your best bet because they stay pliable after freezing and reheating. Corn tortillas tend to be more fragile and might crack when rolling or reheating.
Can I add cheese inside the burritos before freezing?
Yes, cheese melts beautifully inside the burritos. Just keep in mind that some cheese may release oils when frozen, but it still tastes fantastic once reheated.
Is it possible to make these burritos vegan?
They already are! Using vegetable broth and skipping any animal-based toppings like cheese or sour cream keeps the recipe entirely plant-based and delicious.
How do I prevent the burrito from getting soggy in the freezer?
Wrapping the burritos tightly in parchment paper and then placing them in an airtight freezer bag helps lock in moisture without making them soggy. Also, letting the rice and beans cool completely before assembling reduces condensation.
Final Thoughts
There is something incredibly satisfying about having a stash of homemade burritos ready to go in your freezer. This Easy Freezer-Friendly Rice and Bean Burritos Recipe not only saves you time but also fills your kitchen with the warm, inviting aromas of home cooking. Give it a try—you’ll find yourself reaching for these burritos whenever you want a nourishing, flavorful meal without the fuss.
Print
Easy Freezer-Friendly Rice and Bean Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-6 Burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Easy Freezer-Friendly Rice and Bean Burritos recipe combines flavorful rice and beans with sautéed vegetables, wrapped in warm tortillas, perfect for meal prep and quick meals. Made with wholesome ingredients and simple spices, these burritos can be enjoyed immediately or stored in the freezer for up to one month, making them a convenient and delicious option for busy days.
Ingredients
Rice & Bean Mixture
- 1/2 batch Instant Pot Rice & Beans, OR
- 2 cups Cooked Beans (any variety, pinto recommended)
- 1 cup Dry Brown Rice
- 1 cup Salsa
- 1/2 bunch Cilantro stems, chopped
- 2 cups Vegetable Broth
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne
- Salt, to taste
Vegetables
- 4 oz Baby Bella Mushrooms, sliced
- 1–2 Sweet Bell Peppers, diced (any color)
- 1 Small Yellow Onion, sliced into strips
- 1/2 bunch Cilantro leaves, chopped
Other
- 5–8 Tortillas (size-dependent)
Instructions
- Cook the Rice and Beans: If not using pre-made Instant Pot Rice & Beans, combine dry brown rice, cooked or pre-soaked beans, salsa, chopped cilantro stems, vegetable broth, and spices in a medium pot. Bring to a boil, then cover and simmer for 40 minutes until rice is tender. Turn off heat and let it stand for 5-10 minutes, then fluff with a fork.
- Sauté Onions: While the rice cooks, heat a splash of water or oil in a pan over medium heat. Add sliced yellow onions and cook until translucent, stirring occasionally.
- Add Bell Peppers: Add diced sweet bell peppers to the pan and cook for 3-5 minutes. Allow the pan to become nearly dry to concentrate flavors.
- Toast Spices: Sprinkle in chili powder, cumin, and cayenne into the pan with vegetables. Toast the spices for about 1 minute while stirring to release the aromas.
- Cook Mushrooms: Add sliced baby bella mushrooms and a splash of water to the pan. Continue cooking and stirring until mushrooms are dark brown and reduced in size. Remove from heat and set aside.
- Assemble Burritos: Lay out a tortilla and place a portion of the rice & beans mixture, fajita vegetables, and fresh cilantro leaves slightly below the center. Roll up tightly into a burrito, folding in the edges to secure the filling. Wrap burritos in parchment paper for storage or serving.
- Serve or Freeze: Serve burritos warm immediately, or place the wrapped burritos in a freezer-safe bag and freeze for up to one month.
- Reheat Burritos: To reheat frozen burritos, place wrapped burrito on a microwave-safe plate. Microwave for 90 seconds, flip, then microwave an additional 60-90 seconds until heated through.
Notes
- You can use any type of cooked beans, but pinto beans are recommended for best flavor.
- Adjust spice levels by modifying the amounts of chili powder, cumin, and cayenne according to your taste.
- For a vegan option, verify that tortillas are free from lard or animal products.
- These burritos can be stored in the freezer for up to one month for convenience.
- To prevent sogginess when reheating, microwave wrapped burritos in parchment paper, or consider heating in an oven or skillet for crispy edges.
