Name: Easy Rice and Beans Freezer Burritos
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: For the rice -; 2 tablespoons olive oil -; 2 cups long-grain brown rice -; 4 cups water -; 1 teaspoon salt -; 1 lime, zested and juiced -; 1/2 cup chopped cilantro leaves, packed -; For the beans -; 2 (15-ounce) cans pinto beans, drained -; 1 cup water -; 2 teaspoon garlic powder -; 2 teaspoon salt -; 3 to 4 dashes Tabasco, to taste -; For assembling -; 12 medium tortillas, at room temperature -; 7 ounces shredded sharp cheddar cheese -; 15 ounces jarred salsa, divided -; Sour cream, for serving -; Guacamole, for serving -

Ingredients for - Easy Rice and Beans Freezer Burritos

1. For the rice

2. 2 tablespoons olive oil

3. 2 cups long-grain brown rice

4. 4 cups water

5. 1 teaspoon salt

6. 1 lime, zested and juiced

7. 1/2 cup chopped cilantro leaves, packed

8. For the beans

9. 2 (15-ounce) cans pinto beans, drained

10. 1 cup water

11. 2 teaspoon garlic powder

12. 2 teaspoon salt

13. 3 to 4 dashes Tabasco, to taste

14. For assembling

15. 12 medium tortillas, at room temperature

16. 7 ounces shredded sharp cheddar cheese

17. 15 ounces jarred salsa, divided

18. Sour cream, for serving

19. Guacamole, for serving

How to cook deliciously - Easy Rice and Beans Freezer Burritos

1 . Stage

Toast the rice and cook: Heat the olive oil on medium heat in a medium lidded pot. Add the brown rice and stir for 2 to 3 minutes, until coated with the oil and toasty. Add 4 cups of water and salt, cover the pot with the lid, and reduce the heat down to a simmer. Cook for 40 to 45 minutes until the rice is tender.

2 . Stage

Flavor the rice: To the cooked rice, stir in the lime zest, lime juice, and cilantro, fluffing with a fork as you go. Make the beans:

3 . Stage

Cook the beans: While the rice cooks, to a medium pot add the drained beans, 1 cup water, garlic powder, and salt, then bring to a simmer over medium heat. Once the beans are simmering, turn down the heat to low and continue cooking for 10 minutes.

4 . Stage

Add the Tabasco and mash: Turn the heat off, add the Tabasco sauce, and gently mash the beans with a potato masher or the back of a wooden spoon, leaving some beans whole for the best texture. Assemble the freezer burritos:

5 . Stage

Gather everything you need to assemble the burritos: You’ll need the cooked rice, mashed beans, tortillas, cheese, salsa (set aside about half of it for serving), a large spoon, and aluminum foil for wrapping the burritos.

6 . Stage

Fill the burrito: Lay a tortilla flat on a clean surface. To the bottom third, about 2 inches away from the outer edges, layer 2 tablespoons mashed beans, 3 tablespoons rice, 1 tablespoon salsa, and 2 tablespoons cheese.

7 . Stage

Roll and wrap the burrito: Tuck the right and left sides of the burritos in and roll tightly from the bottom towards the top, making sure that no stray ingredients escape. Wrap the burritos in aluminum foil. Label it with today’s date. Fill, roll, and wrap the remaining burritos just like this. If you want to eat your burritos right away, remove the foil, and give them a quick 20-second zap in the microwave or toast both sides on a skillet.

8 . Stage

Freeze: Place the wrapped burritos in a zip top bag, seal tightly, and place them in the freezer where they will keep for about 3 months. How to reheat the burritos:

9 . Stage

In the microwave : Unwrap your freezer burrito from the foil and place on a plate. Microwave for 2 minutes 30 seconds, until heated all the way through. I’d recommend reheating them one at a time. The cook time depends on your microwave’s power. Be sure to let them cool slightly before eating—nothing more punishing than the fiery interior of a microwaved burrito. Top with more salsa, sour cream, or guacamole. In the oven : Preheat the oven to 375°F. Keep the frozen burritos wrapped in the foil, and place them on a baking sheet. Cook for 20 minutes, until warmed through. Did you love the recipe? Leave us stars below!