Recipe Library
Rice & Bean Freezer Burritos
Warm, spiced beans and fluffy brown rice mingle with sharp Cheddar, juicy tomatoes, scallions, and a bright kick of pickled jalapeños, all tucked inside soft whole-wheat tortillas. Each bite delivers hearty comfort with melty cheese and fresh, zesty flavor.
- Total
- 37 min
- Prep
- 35 min
- Cook
- 2 min
- Serves
- 8
Nutrition per Serving
- Calories
- 401
- Protein
- 17g
- Carbs
- 53g
- Fat
- 13g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 646mg
Ingredients
- 2 (15 ounce) cans low-sodium black or pinto beans, rinsed
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups shredded sharp Cheddar cheese
- 1 cup chopped grape tomatoes
- 4 scallions, chopped
- 1/4 cup chopped pickled jalapeños
- 2 tablespoons chopped fresh cilantro
- 8 8-inch whole-wheat tortillas, at room temperature
- 2 cups cooked brown rice
Instructions
- Mash beans in a large bowl with chili powder and cumin until almost smooth. Add cheese, tomatoes, scallions, jalapeños and cilantro; stir to combine.
- Spread about 1/2 cup of the filling on the bottom third of each tortilla and top with about 1/4 cup rice. Roll up snugly, tucking in the ends as you go. If serving immediately, transfer to a microwave-safe plate, cover with a paper towel and microwave on High until steaming hot, 1 to 2 minutes. If freezing, wrap each burrito in foil. Freeze for up to 3 months.
- To heat: Remove a burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1 1/2 to 2 1/2 minutes.