Hearty burritos filled with beans, rice, and cheese, ideal for freezing and quick meals anytime.
# What You Need:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 (15 oz) can black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium, as preferred)
→ Spices
10 - 1 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp chili powder
13 - ½ tsp smoked paprika
14 - ½ tsp salt
15 - ¼ tsp black pepper
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Incorporate black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and black pepper into the skillet. Cook for an additional 3 to 4 minutes until heated through. Remove from heat and allow to cool slightly.
03 - Warm flour tortillas briefly in the microwave, covered with a damp towel, to enhance pliability.
04 - Place approximately ¼ cup cooked rice in the center of each tortilla. Top with ⅓ cup of the bean and vegetable mixture, 2 tablespoons of salsa, and 2 tablespoons of shredded cheese. Fold in sides and roll tightly from the bottom up.
05 - Wrap each burrito securely in foil or parchment paper, then store in a labeled freezer bag.
06 - To reheat from frozen, unwrap burrito and microwave on a plate for 2 to 3 minutes, turning halfway through, or bake wrapped in foil at 350°F (180°C) for 25 to 30 minutes until thoroughly heated.
