Description
These freezer-friendly Rice & Bean Burritos are a delicious, hearty, and convenient meal option packed with flavorful seasoned rice, tender beans, and sautéed fajita vegetables wrapped in soft tortillas. Perfect for meal prep, they can be enjoyed warm right away or stored in the freezer for later use with easy reheating instructions.
Ingredients
Scale
Rice & Beans
- 1/2 batch Instant Pot Rice & Beans, OR
- 2 cups Cooked Beans (any type, 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
Fajita Vegetables
- 4 oz Baby Bella Mushrooms, sliced
- 1-2 Sweet Bell Peppers, diced (any color)
- 1 Small Yellow Onion, sliced into strips
Assembly
- 1/2 bunch Cilantro leaves, chopped
- 5-8 Tortillas, depending on size
Instructions
- Prepare the Rice & Beans: If not using the Instant Pot method, combine all rice and bean ingredients in a medium pot. Bring to a boil, then cover and let simmer gently for 40 minutes until rice is tender. Turn off heat and let it stand covered for 5-10 minutes before fluffing the mixture with a fork.
- Sauté Fajita Vegetables: Heat a splash of water or oil in a pan over medium heat. Cook the sliced onion until translucent. Add diced bell peppers and cook for an additional 3-5 minutes until softened.
- Toast Spices: Once the pan appears dry, add chili powder, cumin, and cayenne, toasting them for about 1 minute to release their flavors.
- Cook Mushrooms: Add sliced mushrooms with a splash of water to the pan. Cook until the mushrooms shrink and brown, stirring occasionally. Remove from heat and set aside.
- Assemble Burritos: Lay out a tortilla and place a portion of rice & beans slightly below center. Top with sautéed fajita vegetables and sprinkle chopped cilantro leaves on top. Roll the burrito tightly and wrap it in parchment paper for storage.
- Serve or Store: Serve the burritos warm immediately, or place wrapped burritos in a freezer-safe bag for up to one month.
- Reheat Frozen Burritos: Without unwrapping, place burrito on a microwave-safe plate and heat for 90 seconds. Flip and microwave for an additional 60-90 seconds until heated through.
Notes
- This recipe is highly versatile; feel free to add extra vegetables, leafy greens, or vegan cheese for added flavor and nutrition.
- Avoid adding avocado or guacamole before freezing as they do not freeze well. Use avocado as a fresh side dip instead.
- White potatoes are not recommended for freezing as they can turn spongy and affect texture negatively.
- Sprouted tortillas were used here but tended to break apart and were smaller than preferred. Choose your favorite sturdy, large tortillas for best results and leave a comment if you have recommendations.
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
