Anyone else get stuck when it comes to lunch ideas? We’ve been trying to mix it up without making making too much more effort, and these easy make ahead bean and rice burritos have been our life-saver.
Full of beans, brown rice, stuffed with veggies and wrapped in a whole-wheat tortilla, this is a lunch you can feel good about eating.
Make them in advance and stick them in the freezer for busy days, or serve up all 6 for dinner. Either way, it’s a nutrient-packed, quick-meal that wasn’t bought in a drive thru!
How to make bean and rice burritos:
In a skillet over medium heat, cook the peppers and onion in one Tablespoon olive oil until browned and soft (this will take about 10 minutes).
We like to really thinly slice our veggies – that way they cook quicker and my kids are more likely to eat them when they’re less noticeable.
While the peppers and onions are cooking, heat refried beans in the microwave so they’re easy to spread (this step is optional, but it totally helps when you’re assembling your burritos).
Preheat the oven to 375 degrees. Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet.
Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown. Eat immediately, or store for later.
Store bought vs homemade salsa
Either type of salsa will work for this recipe. We really love this copycat salsa recipe that you can throw together in just a few minutes, but we have a few favorite store-bought types as well.
This one from Costco is always on hand in our fridge (I’d highly recommend it!).
Brown Rice vs White Rice
This recipe calls for brown rice, which tends to be higher in fiber and nutrients, but white rice works just as well.
We always use this short-cut boil-in-bag brown rice to save time.
If you want to use white rice, the cilantro lime rice from this recipe is one of our favorites.
How to store:
Let the burritos cool completely. Wrap each burrito in foil and place in a freezer-safe container or bag and freeze for up to 30 days.
When you’re ready to eat, remove from the foil and wrap in paper towel. Reheat in the microwave for 1-2 minutes.
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What to serve with these burritos:
- Mexican Street Corn
- Taco Baked Fries
- Spanish Cauliflower Rice
- Mexican Street Corn Salad
- Easy Blender Salsa
Steph
Serves: 6
These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 green pepper (sliced thin)
- 1 red pepper (sliced thin)
- 1/2 onion (sliced thin)
- 2 tablespoons olive oil (divided)
- 3 cups refried beans
- 6 whole wheat tortillas
- 1 cup cooked brown rice
- 1/2 cup salsa
- 1/2 cup shredded cheese
Instructions
- In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
- While the peppers and onions are cooking, heat refried beans in the microwave so they’re easy to spread.
- Preheat oven to 375 degrees.
- Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
- Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.
Notes
To store, let burritos cool completely. Wrap in foil, or place in a freezer-safe container, and freeze for up to 30 days. When you’re ready to eat, reheat in the microwave for 1-2 minutes.
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