The BEST Rice and Bean Burritos (Freezer-Friendly)
These Rice & Bean burritos taste AMAZING, but are so easy to make! Theyre also freezer-friendly, which make them perfect for an easy Dinner, Meal Prep or a Grab-and-go Meal.
These Rice & Bean burritos taste AMAZING, but are so easy to make! Theyre also freezer-friendly, which make them perfect for an easy Dinner, Meal Prep or a Grab-and-go Meal.
- salt to taste
- 1 cup salsa
- 2 cups vegetable broth
- 1 small yellow onion sliced into strips
- 1/2 batchâ instant pot rice & beans,â or
- 2 cups cooked beans (any is fine i used pinto)
- 1 cup dry brown rice
- 1/2 bunch cilantroâ stems chopped
- 4 oz baby bella mushrooms sliced
- 1-2 sweet bell peppers diced (any color)
- 1 tspâ chili powder
- 1/2 tspâ cumin
- 1/4 tspâ cayenne
- rice & beans above
- fajita vegetables above
- 1/2 bunch cilantroâ leaves chopped
- 5-8 tortillas depending on size
- Carbohydrate 31.7885472163712 g
- Cholesterol 0 mg
- Fat 1.03488825307993 g
- Fiber 2.32805083550513 g
- Protein 3.82455871888878 g
- Saturated Fat 0.206045028459265 g
- Serving Size 1 1 Burrito (187g)
- Sodium 1023.63953669597 mg
- Sugar 29.4604963808661 g
- Trans Fat 0.0898122598739488 g
- Calories 149 calories
Step-by-step
- If you're not making your Rice & Beans in the Instant Pot, add all Rice & Bean ingredients to a medium pot, bring to a boil, cover, and let simmer for 40 minutes.
- Turn off the heat and Let stand for 5-10 minutes before fluffing with a fork.
- While the Rice is Cooking, saute your Fajita Vegetables. Add a splash of Water or Oil to a pan and cook the Onion over medium heat, until translucent.
- Next, add the diced Bell Peppers and cook for an additional 3-5 minutes.
- Once the pan is "dry", add in all of the dry Spices and toast in the pan for 1 minute.
- Finally, add the sliced Mushrooms to the pan with a splash of water, and let them cook down until dark brown and small, stirring the Vegetables occasionally. Set aside until the Rice and Beans are ready.
- Assemble your Burritos by placing the Rice & Beans, Fajita Vegetables, and some fresh Cilantro leaves slightly below the center of the burrito.
- Roll your burrito up, then wrap in parchment paper.
- REHEATING INSTRUCTIONS: If you do freeze your burritos, simply place them (parchment paper and all) on a microwave-safe plate and Microwave for 90 seconds. Flip the Burrito over, then Microwave for an additional 60-90 seconds.
The BEST Rice and Bean Burritos: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, and let's be honest, sometimes takeout wins. But I refuse to let convenience compromise on flavor or nutrition. That's where these freezer-friendly rice and bean burritos come in. They’re my secret weapon for quick, delicious, and healthy meals, even on the busiest of weeks.
The beauty of these burritos lies in their simplicity and versatility. The recipe is incredibly straightforward, requiring minimal chopping and cooking time. I often prepare a large batch on the weekend, portion them into individual servings, wrap them tightly in parchment paper, and pop them into the freezer. This way, I always have a healthy and satisfying meal waiting for me, ready to be reheated in minutes. No more stressful dinnertime scrambles!
Beyond the Convenience: Flavor Explosions!
These aren't your bland, boring rice and bean burritos. The combination of perfectly cooked rice and beans, sautéed fajita vegetables (onions, bell peppers, and mushrooms – my personal favorites!), and a sprinkle of fresh cilantro creates a flavor explosion in every bite. The spices – chili powder, cumin, and a touch of cayenne – add a subtle warmth and depth that elevates the dish beyond the ordinary. I love experimenting with different types of beans – pinto, black, or even kidney – to change things up.
Meal Prep Made Easy: A Weekend Ritual
Making these burritos has become a relaxing weekend ritual for me. While the rice and beans simmer away, I catch up on emails or enjoy some quiet time. The process is incredibly therapeutic, and the end result – a freezer full of delicious and ready-to-eat meals – is incredibly rewarding. Knowing that I have healthy, home-cooked dinners waiting for me on those crazy weeknights is a feeling of immense satisfaction. It's a small act of self-care that makes a significant difference in my overall well-being.
More Than Just a Meal: A Symbol of Self-Care
For me, these burritos represent more than just a convenient meal; they're a symbol of self-care. They’re a reminder that I can prioritize my health and well-being, even when life gets hectic. They allow me to spend less time cooking on busy weeknights and more time with my family, which is priceless.
Tips and Variations:
• Spice it up! Feel free to adjust the amount of cayenne pepper to your liking. For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños. • Add some protein! For a heartier burrito, add shredded chicken, ground beef, or black beans. • Get creative with the veggies! Experiment with different vegetables, such as zucchini, corn, or spinach. • Make it your own! Don't be afraid to experiment with different types of rice and beans, spices, and fillings to create your perfect burrito. The possibilities are endless!
So, ditch the takeout menus and embrace the ease and deliciousness of these freezer-friendly rice and bean burritos. They're a game-changer for busy women everywhere, offering a healthy, flavorful, and convenient solution to weeknight dinners. Believe me, you'll thank yourself later!
