Bean and Rice Burritos (Freezer Meal) Recipe
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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: bean and rice burritos, bean burritos, Easy Burritos, Freezer Meal
Servings: 6
Calories: 339kcal
Skillet
Microwave Safe Bowl
Baking Sheet
Aluminum Foil
- 1 green pepper sliced thin
- 1 red pepper sliced thin
- ½ onion sliced thin
- 2 Tablespoons olive oil divided
- 3 cups refried beans
- 6 whole wheat tortillas
- 1 cup cooked brown rice
- ½ cup salsa
- ½ cup shredded cheese
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.
- 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.
Calories: 339kcal | Carbohydrates: 48g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1190mg | Potassium: 185mg | Fiber: 10g | Sugar: 8g | Vitamin A: 961IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 3mg