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
Scale
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
