Save It Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.
I used to prepare a batch of these burritos every Sunday for busy weekdays. They make lunch or dinner so effortless and everyone gets excited picking their favorite fillings.
Ingredients
- Large flour tortillas (10-inch): 8 pieces
- Cooked white or brown rice: 2 cups
- Black beans (15 oz/425 g can), drained and rinsed: 1 can
- Frozen corn, thawed: 1 cup
- Red bell pepper, diced: 1 piece
- Small onion, diced: 1 piece
- Garlic, minced: 2 cloves
- Shredded cheddar or Monterey Jack cheese: 1½ cups
- Salsa (mild or medium): ¾ cup
- Olive oil: 1 tbsp
- Cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
Instructions
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
- Add Beans and Spices:
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3–4 minutes until heated through. Remove from heat and let cool slightly.
- Warm Tortillas:
- Warm tortillas briefly in the microwave (covered with a damp towel) to make them pliable.
- Assemble Burritos:
- Spread ¼ cup cooked rice in the center of each tortilla, top with ⅓ cup bean mixture, 2 tbsp salsa, and 2 tbsp cheese. Fold in sides, then roll up tightly from the bottom.
- Freeze:
- Wrap each burrito tightly in foil or parchment and place in a labeled freezer bag.
- Reheat:
- To reheat from frozen, unwrap and microwave on a plate for 2–3 minutes (turning halfway), or bake wrapped in foil at 180°C/350°F for 25–30 minutes until piping hot.
Save It My kids love helping roll up the burritos, and everyone enjoys picking their favorite toppings when it's burrito night after school.
Notes
Add cooked shredded chicken, ground beef, or turkey for a meat option. Spice it up with jalapeños or hot sauce inside. Swap black beans for pinto beans, or add sautéed zucchini for extra veggies. Serve with sour cream, guacamole, or extra salsa after reheating. For gluten-free, use large gluten-free wraps.
Required Tools
Large skillet, mixing spoon, measuring cups and spoons, microwave or oven, foil or parchment paper, freezer bags.
Nutritional Information
Each burrito provides approximately 350 calories, 10 g total fat, 52 g carbohydrates, and 12 g protein.
Save It Simply pull out a burrito and heat for a quick, satisfying meal. Make a double batch if you want leftovers for lunch all week!
Common Questions About Recipes
- → How do I properly freeze the burritos?
Wrap each burrito tightly in foil or parchment, then place them in a labeled freezer bag to prevent freezer burn and keep them fresh.
- → What is the best method to reheat from frozen?
Microwave unwrapped burritos for 2–3 minutes, turning halfway through, or bake wrapped in foil at 180°C (350°F) for 25–30 minutes until heated evenly.
- → Can I substitute ingredients for dietary preferences?
Yes, you can swap black beans with pinto beans, add shredded chicken or ground beef, or use gluten-free tortillas to accommodate different diets.
- → How can I add extra flavor to the burritos?
Incorporate jalapeños, hot sauce, or serve with sides like sour cream, guacamole, or extra salsa to enhance taste and spice level.
- → Are these burritos suitable for meal prepping?
Absolutely, the burritos are designed for easy prepping, freezing, and reheating, making them a convenient option for planned meals.