Freezer Burritos with Beans, Rice, and Cheese
User Reviews
5.0
3 reviews
Excellent
Freezer Burritos with Beans, Rice, and Cheese
Report
Make your own freezer burritos with beans, rice, and cheese for an easy make-ahead lunch idea! These are cheap and versatile, and you can use any kind of cheese, cooked rice, and beans you want. You can even add leftovers you have - cooked veggies, shredded meat, etc.
Share:
Ingredients
- 8 large tortillas see notes
- 4 cups cooked rice your favorite recipe (see notes)
- 4 cups cooked black beans your favorite recipe (see notes)
- 8 oz. shredded Monterey jack cheese or other melty shredded cheese
Instructions
- Layer the 4 cups cooked rice, 4 cups cooked black beans, and 8 oz. shredded monterey jack cheese evenly among the 8 large tortillas (the amount you use in each may vary based on the size of the tortillas used and how "full" you want them to be). If you like, you can add other ingredients here, like cooked veggies or shredded meat (see notes).
- Roll up like a burrito - rolling halfway, tucking the sides in, then finishing rolling.
- If you want to freeze them, wrap in a paper towel. For extra freezer protection, also wrap tightly in plastic wrap. Then, place in a zip-top bag.
- When you are ready to eat, microwave on high for 3-4 minutes, still wrapped in the paper towel. You may need more or less time depending on the size of the burrito and your microwave's power. You can use a meat thermometer to check the inside of it to make sure it's heated up all the way. Let stand for a minute or two to cool off, as it will be quite hot!
Notes
- Use any tortilla you want. I prefer using burrito-sized tortillas that specify that they are "super soft" as they are easy to wrap. Feel free to use a gluten-free, whole wheat, low carb, smaller or larger size - whatever works for you! Keep in mind using a different kind may yield a different amount and may be difficult to wrap.
- If you find your tortillas are hard to wrap, consider microwaving them for a few seconds to warm them up. This should make them more malleable.
- For the black beans and rice - I use my recipe for quick and easy black beans and rice. Use any kind of cooked rice and cooked beans you prefer here.
- Keeping the burrito wrapped in a paper towel helps trap in the moisture while it's reheating and helps prevent the tortilla from drying out. It's not foolproof, but should minimize the amount that gets hard and tough from reheating enough that you can just choose not to eat that small part if you prefer.
- Adding other things to this burrito - sautéed peppers and onions, leftover roasted veggies, or leftover shredded meat (such as carnitas or shredded chicken from tacos) is a great way to use up leftovers and add substance and flavor to these burritos.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
72g
(24%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
25mg
(8%)
Sodium
613mg
(26%)
Potassium
431mg
(12%)
Fiber
10g
(40%)
Sugar
2g
(4%)
Vitamin A
223IU
(4%)
Calcium
330mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8burritos
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 613mg | 26% |
| Potassium | 431mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 223IU | 4% |
| Calcium | 330mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
