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
Scale
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.
