If you’re anything like me, you want meals that are not only delicious but also practical and save you time during the busy week. That’s why I’m thrilled to share this Easy Freezer-Friendly Rice and Bean Burritos Recipe with you! These burritos are a total game-changer — full of flavor, easy to make in one go, and perfect for freezing so you can enjoy a homemade meal on the fly whenever hunger strikes. Stick around because I promise this recipe is fan-freaking-tastic and will become your new go-to!
Why You’ll Love This Recipe
- Super Convenient: Make a big batch that freezes beautifully and heats up in minutes.
- Flavor Packed: The combination of spices, fresh cilantro, and sautéed veggies gives every bite a satisfying punch.
- Vegetarian and Versatile: Adapt it easily to your taste or dietary needs by swapping beans or adding extras.
- Kid and Crowd Friendly: These burritos disappear fast at my house, and I bet yours will too!
Ingredients You’ll Need
The magic behind this Easy Freezer-Friendly Rice and Bean Burritos Recipe lies in simple, wholesome ingredients that complement each other perfectly. Plus, I’ll share tips on what to look for when picking each one so your burritos come out just right.
- Cooked Beans: I usually go for pinto beans because they have a creamy texture, but you can use black beans or kidney beans — canned works fine if you’re short on time.
- Brown Rice: Its nutty flavor and chewiness add great texture; cooking it with vegetable broth boosts the taste.
- Salsa: Adds moisture and a mild tang; pick your favorite style but chunky salsa works best.
- Cilantro (stems and leaves): Stems add great flavor when cooking rice and beans, while fresh leaves brighten up the burrito at the end.
- Vegetable Broth: Essential for cooking the rice to keep it flavorful and moist.
- Baby Bella Mushrooms: They soak up spice beautifully and add umami depth.
- Sweet Bell Peppers: I like to mix colors for a lovely presentation and a sweet crunch.
- Yellow Onion: Sliced thin for that classic fajita flavor.
- Chili Powder, Cumin, Cayenne: These spices bring warmth and a little kick — adjust the cayenne to your heat preference.
- Salt: To taste — don’t skip it, as salt rounds out all the flavors.
- Tortillas: Choose sturdy, soft tortillas that wrap well and hold together when frozen and reheated.
Variations
I love that this Easy Freezer-Friendly Rice and Bean Burritos Recipe is like a blank canvas — so feel free to get creative with what you add or leave out. You’ll find it super forgiving, which makes swapping ingredients a breeze!
- Loaded with Greens: I often toss in handfuls of spinach or kale right at the end of sautéing the veggies for a boost of color and nutrients.
- Spicy Version: Add jalapeños or a dash of chipotle powder if you like things with a fiery edge — my family goes crazy for this heat level.
- Cheesy Goodness: If you’re not dairy-free, sprinkle some shredded cheese into your burritos before wrapping; it melts beautifully when reheated.
- Grain Swap: Quinoa or cauliflower rice can be used instead of brown rice if you want a different texture or lower carbs.
How to Make Easy Freezer-Friendly Rice and Bean Burritos Recipe
Step 1: Cook the Rice and Beans Perfectly
If you don’t have an Instant Pot, no worries! Combine your brown rice, cooked beans, salsa, chopped cilantro stems, spices, and vegetable broth in a medium pot. Bring it all up to a boil, then cover and let it simmer gently for about 40 minutes. I’ve found that turning off the heat and letting it sit covered for another 5-10 minutes really helps the rice absorb all those wonderful flavors. Fluff it up with a fork and you’re ready for the next step!
Step 2: Sauté Your Fajita Vegetables with Love
While your rice and beans are cooking away, heat a splash of water or oil in a pan over medium heat. Start by cooking the sliced onions until they’re translucent — you don’t want them browned, just soft and sweet. Then, toss in your diced bell peppers and cook for another 3-5 minutes until tender but still a bit crisp. When the pan dries out, sprinkle your chili powder, cumin, and cayenne over the veggies and toast the spices for about a minute to unlock their aromas. Finally, add the mushrooms with a splash of water and cook until they’re dark brown and have released their moisture. Stir occasionally to keep things from sticking.
Step 3: Assemble Burritos and Ready for Freezing
Lay your tortillas flat and pile on the rice and bean mixture with a generous scoop of your fajita vegetables. Don’t forget a sprinkle of fresh cilantro leaves — this is what I discovered makes the flavor pop! Fold your burrito carefully by tucking in the sides and rolling it up tightly. Wrapping each burrito in parchment paper keeps them snug and easy to grab, plus it helps when you microwave to reheat. I pop them all in a freezer-safe bag and label with the date — they keep well up to a month.
Pro Tips for Making Easy Freezer-Friendly Rice and Bean Burritos Recipe
- Perfect Rice Texture: Resist stirring the rice too much while it cooks; overhandling can make it mushy instead of fluffy.
- Spice Toasting Trick: Toast spices in the pan with veggies to deepen their flavor rather than adding them straight in — it changed my cooking game!
- Tortilla Choice Matters: Look for tortillas labeled as flexible or “for burritos,” as some break apart after freezing and reheating.
- Avoid Soggy Burritos: Let your fajita veggies cool before assembling burritos to prevent them from making the tortillas soggy in the freezer.
How to Serve Easy Freezer-Friendly Rice and Bean Burritos Recipe
Garnishes
When I reheat these burritos, I love topping them with fresh garnishes like diced avocado or a spoonful of guacamole, a dollop of sour cream or vegan cashew cream, and a good squeeze of lime. Some chopped tomatoes or a handful of shredded lettuce can add a nice crisp contrast. It’s those little fresh touches that bring the whole meal alive and make it feel special, even on a busy night.
Side Dishes
Pair your burritos with simple sides like a fresh Mexican street corn salad, black bean dip, or a crunchy green salad to keep things balanced. I sometimes whip up a quick batch of chips and salsa on the side to satisfy that craving for something crispy. Plus, it’s the perfect combo that keeps lunch or dinner exciting.
Creative Ways to Present
For family gatherings or meal prep parties, I like to set up a burrito bar with toppings and sauces — let folks build their own layers after warming the burritos. Another fun idea I tried was slicing the burritos into bite-size pinwheels, which were perfect finger food for game nights or potlucks. It’s a great way to mix it up and make these freezer-friendly burritos feel festive.
Make Ahead and Storage
Storing Leftovers
In my experience, storing leftover burritos wrapped tightly in parchment paper and then sealed inside a freezer bag keeps them tasting fresh longer. I always push out as much air as possible before sealing to avoid freezer burn. If you plan to eat them within a day or two, the fridge works fine too — just expect the tortillas to soften a bit more.
Freezing
Freezing these burritos has been a total lifesaver for me. They freeze beautifully without turning mushy or losing flavor. I usually let them cool completely before wrapping; this helps avoid condensation inside your storage. When you’re ready, pop them in the freezer, and they’ll keep for up to one month — perfect for meal prep or unexpected busy days.
Reheating
To reheat, I leave the burritos wrapped in parchment paper and microwave on a plate for about 90 seconds, then flip and microwave another 60-90 seconds until warmed through. This method keeps the tortilla from drying out. If you prefer oven heating, wrap the burrito in foil and bake at 350°F (175°C) for about 20 minutes, which crisps the outside nicely.
FAQs
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Can I use canned beans instead of cooking my own?
Absolutely! Using canned beans saves time and works perfectly in this recipe. Just be sure to drain and rinse them well to reduce sodium and any canned taste. Adjust your seasoning slightly if needed since canned beans can be saltier.
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What’s the best tortilla to use for freezing burritos?
Look for large, flexible tortillas labeled for burritos or “soft tortillas.” Flour tortillas tend to freeze and reheat better than corn because they’re less likely to crack. I’ve tried sprouted grain tortillas before, but some brands can be brittle—pick what works best for you and test a small batch.
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Can I add meat or other proteins?
Definitely! While this recipe is vegetarian, adding cooked chicken, ground beef, or plant-based protein can be delicious. Just cook your protein fully before mixing it in with the rice and beans to ensure even cooking inside the burrito.
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How long can I freeze these burritos?
These burritos keep their best quality for up to one month in the freezer. Beyond that, they’re still safe to eat but might lose texture and flavor. Label your packages with the date so you know when to enjoy them.
Final Thoughts
I absolutely love how this Easy Freezer-Friendly Rice and Bean Burritos Recipe combines simplicity, flavor, and convenience. When I first tried meal prepping these burritos, I was amazed at how much time it saved me during hectic weeks — plus, everyone in my family devoured them with big smiles. Whether you’re a busy parent, a student, or just looking to streamline your cooking, this recipe fits perfectly into your life. Give it a try, and I promise you’ll have a stash of tasty, comforting burritos ready to lift your spirits anytime.
Print
Easy Freezer-Friendly Rice and Bean Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 Burritos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
These freezer-friendly Rice & Bean Burritos are packed with savory spices, sautéed fajita vegetables, and hearty beans and rice, making a perfect make-ahead meal. Loaded with mushrooms, bell peppers, and cilantro for freshness, these burritos are easy to prepare and can be stored in the freezer for up to one month. They reheat quickly in the microwave, ideal for busy days or meal prepping.
Ingredients
Rice & Beans
- 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
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 (size-dependent)
Instructions
- Cook Rice & 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 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.
- Reheating: 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
- This recipe is very versatile; feel free to add extra vegetables, greens, or vegan cheese to customize the filling.
- Avoid adding avocado or guacamole inside the burritos before freezing, as they do not freeze well; use as a fresh dip instead.
- White potatoes are not recommended as they become spongy after freezing and reheating.
- Sprouted tortillas were used for the recipe, but they can break easily and may be smaller than preferred—feel free to use your preferred tortilla brand that holds well.
Nutrition
- Serving Size: 1 Burrito
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
