easy burritos

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.

Bean and Rice Burritos (Freezer Meal) Recipe

green pepper (sliced thin)

red pepper (sliced thin)

onion (sliced thin)

Tablespoons olive oil (divided)

refried beans

wheat tortillas

brown rice

salsa

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.

Do you love 7 layer dip? Then why not put it in a burrito? This 7 Layer Dip Burrito is SO easy to throw together and is one of our favorite meatless meals.

7 LAYER DIP BURRITOS RECIPE

flour tortillas (burrito sized)

guacamole

tomatoes (diced)

cheddar cheese

sour cream

lettuce

black olives (sliced)

Place refried beans in a bowl and heat them in the microwave, stirring occasionally, until hot.

Spread a layer of beans on the tortilla.

Then add a layer of guacamole, tomatoes, cheese, sour cream, chopped lettuce, and sliced olives. Fold burrito up, cut in half and enjoy!

These freezer-friendly Bean and Cheese Burritos are a convenience food that is healthy, fresh, and easy to make. Most importantly, they are absolutely delicious and the entire family will be snatching them up!

Bean And Cheese Burritos

olive oil, divided

yellow onion, (finely chopped)

garlic (minced (or use a bit more garlic powder))

green bell pepper pepper

Kosher salt

black pepper

garlic powder

smoked paprika chili powder

cumin

beans

chunky store-bought salsa

(10-inch) burrito flour tortillas

brown rice (or rice of your choice)

sharp cheddar cheese or Monterey Jack cheese

If using whole beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin. Stir until fragrant, about 30 seconds. Pour in the drained beans, reserved liquid and salsa. Cook, stirring occasionally until mixture has thickened and most of the liquid has been absorbed, about 5 minutes. Use a potato masher, the back of a fork or an immersion blender to mash up about two-thirds of the beans. Season with a pinch more salt and a few pinches of pepper. Transfer refried beans to a bowl.

If using refried beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring occasionally until soft, about 5 minutes. Stir in the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin; cook until fragrant, about 30 seconds. Add refried beans, salsa and 1/2 cup of water. Cook, stirring constantly for 1 minute. (Note: Canned refried beans contain salt so we add less here but taste and add a pinch more, if necessary). Transfer refried beans to a bowl.

Fill the burrito: Warm the tortillas (see notes). Working with one tortilla at a time, spread 1/3-1/2 cup refried beans in a strip across the center, leaving some space on the sides so the fillings don&#39;t spill out when you roll it. Top with a 1/4 cup rice then follow with ⅓ cup cheese.

Wrap the burritos: Fold the short left and right sides of the tortilla over the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling, rolling tightly away from you until the burrito is completely rolled.

To finish: When ready to serve, heat remaining 1 tablespoon oil in a heavy-bottomed skillet over medium heat. Place 3 burritos seam side down and cook until golden about 2-3 minutes a side. Repeat with remaining burritos (you don&#39;t need to add more oil unless you&#39;re making a really large batch). Alternatively, transfer the burritos to a parchment lined baking sheet fitted with a wire rack and bake in a 400ºF oven until golden and crispy, about 10-12 minutes. Serve warm with your favourite sauce for dipping.

Easy and delicious recipe!  I added corn and a jalapeño pepper to the bean mixture and they are so good and convenient to have in the freezer for a quick meal or snack!
Mucho gracias, Sandra!

Really delicious!! I'm not much of a bean fan, but these will be in my regular rotation!

I made a double batch using the amount of ingredients made for one?? Triple-checked the ingredient list and it does say 2 15 oz cans refried beans. I followed the recipe correctly including the amount to put in each burrito. I used 10 inch burritos, putting between 1/3 and 1/2 cup filling and wound up with 12. This is the second time I made this and last time the burritos were smaller, and made 8 before I ran out of tortillas and still had plenty leftover refried beans filling. Did I read something wrong?? Next time I’ll add more cheese (I eyeballed it) but overall it does taste good, just made more than expecting.

Great for quick meals from the freezer. The burritos are delicious.

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