Happy Monday! Hope you all had a lovely weekend. I got to date my best friend Saturday night {and shared some on instagram}. I love talking with him and getting to know him better. Plus, we used a gift card and a sweet friend offered to watch our kiddos, so…you really can’t beat free!
This is our 3rd week in the Fill Up Your Freezer series. And today, I’m going to share one of our most-eaten recipes. We probably eat these once a week. And on busy weeks, sometimes they make a double appearance.
Last month, I mentioned on facebook that I was making a ton of burritos to stash in our freezer. And when I say a ton…I don’t literally mean a genuine ton of burritos. But…it was a lot.
There are a few reasons I love this recipe:
- it’s easy. mix the filling, fill & wrap the burritos, plop in the freezer.
- it’s fast. 35 minutes from the freezer to the table. and no clean-up. booyah.
- it’s cheap. beans, rice, cheese, taco seasoning, & tortillas. doesn’t get much more cheap, folks.
Here’s what things looked like on my assembly day last month:
I did this during naptime, so that’s why I decided to listen to an audio book. You know…trying to maximize my time and all. My measuring cups were dirty, so I decided to use a small glass instead. Because I just couldn’t hand wash a measuring cup. That would have made things much too difficult.
And after a few minutes of filling and rolling, here’s where we were at:
This was only part of the stack, by the way. My burrito making had to be paused because I ran out of tortillas. Note to self: always make sure you’re completely prepared before embarking on a burrito tower endeavor.
My sister was the first one to share this recipe with me. The original recipe calls for hot sauce, but I always skip that and add in homemade taco seasoning instead. How much you put in is completely dependent on your and your fam’s taste buds.
I usually cook my own beans, but if you want to make the recipe even quicker, feel free to use canned beans. And I recommend using brown rice to up the nutritional content. Without further ado…here’s the printable recipe!
Ingredients
- 4 cups cooked brown rice
- 4 cups cooked pinto beans
- 4 cups shredded cheese {cheddar or mexican blend}
- taco seasoning {start with 1-2 Tblsp & adjust amount to your taste preference}
- salt to taste
- tortillas
Instructions
- Combine first 5 ingredients in a large bowl.
- Place 1 cup filling on tortilla and wrap into a burrito.
- Securely wrap burrito in foil.
- Place burritos in a freezer-safe bag and store in the freezer until ready to use.
- When ready to bake, put foil-wrapped burritos on an ungreased pan.
- Bake at 400 degrees for 35-40 minutes or until heated through.
- Serve with salsa & sour cream.
Don’t forget to check out these other freezable recipes!
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Comments
7 responses to “Freezable Burritos”
I am definitely going to be trying these! Thanks for sharing!
Looking forward to trying these, Christa! Thanks for the recipe.
About how many burritos does this make (so I know how many tortillas to have?) and do you use the smaller tortillas or the larger ones?
could you heat them in the microwave at all – from frozen? wondering if David could take them for lunch?
I use the medium size tortillas from Aldi. I’m going to give you a complete guess that it makes about 15-20, depending on how full you fill them. And if you want to send them for lunch, I would suggest wrapping them in plastic wrap before wrapping in foil, so you could pull the foil off before microwaving. 🙂
Pinned! Made a batch tonight but cut everything down to 3 cups each and got 9 generous burritos 🙂
thanks, Susanna! hope your fam loves them 🙂
Sure thing! hope you love them like we do!
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