If you’re on the hunt for a meal that combines comfort, convenience, and vibrant flavors, this Easy Freezer-Friendly Rice and Bean Burritos Recipe is an absolute game-changer. It’s packed with wholesome ingredients, loaded with hearty rice and beans, and bursts with the warmth of spices and fresh veggies. What makes this recipe truly special is how perfectly it freezes and reheats, making it an ideal choice for busy weeknights or quick lunches. Whether you’re a seasoned cook or just starting out, these burritos will become your new favorite go-to for fuss-free, delicious meals that you can enjoy anytime.
Ingredients You’ll Need
This recipe calls for simple staples that work together to create a flavorful, well-balanced filling. Each ingredient adds its own magic—beans provide protein, rice adds satisfying texture, vegetables bring freshness and color, and spices give just the right kick. Let’s see what you’ll need to get started:
- 1/2 batch Instant Pot Rice & Beans or 2 cups Cooked Beans: Pinto beans are my favorite here for their creamy texture, but use your favorite variety.
- 1 cup Dry Brown Rice: Brown rice offers a nutty depth and chewy bite that’s perfect for these burritos.
- 1 cup Salsa: Adds tang and a touch of zest to keep the filling lively.
- 1/2 bunch Cilantro stems, chopped: Use these in cooking for subtle herbaceous flavor without overpowering.
- 2 cups Vegetable Broth: Infuses the rice with savory goodness while cooking.
- 1 tsp Chili Powder: Brings warmth and a bit of earthiness.
- 1/2 tsp Cumin: Gives a signature smoky undertone.
- 1/4 tsp Cayenne: Just enough heat to keep things interesting.
- Salt, to taste: Enhances all the natural flavors.
- 4 oz Baby Bella Mushrooms, sliced: Adds a meaty texture and umami richness.
- 1-2 Sweet Bell Peppers, diced: Any color works—each brings a sweet crunch.
- 1 Small Yellow Onion, sliced into strips: Caramelizes beautifully to add sweetness.
- 1/2 bunch Cilantro leaves, chopped: Added fresh at the end for brightness.
- 5-8 Tortillas (size-dependent): Choose large, sturdy tortillas for easier rolling and holding.
How to Make Easy Freezer-Friendly Rice and Bean Burritos Recipe
Step 1: Cook the Rice and Beans
If you’re not starting with the Instant Pot Rice & Beans pre-made mix, bring together your dry brown rice, cooked (or pre-soaked) beans, salsa, chopped cilantro stems, vegetable broth, and spices in a medium saucepan. Bring everything to a boil, then cover and let it simmer gently for about 40 minutes, or until the rice is tender and has absorbed all the liquid. Once done, turn off the heat and allow the mixture to rest for 5 to 10 minutes before fluffing it up with a fork. This step ensures you get perfectly cooked rice that’s moist but not mushy, full of flavor from the salsa and spices.
Step 2: Sauté the Onions
While your rice and beans cook, heat a splash of water or oil in a skillet over medium heat. Toss in the sliced yellow onions and cook them until they turn translucent, stirring here and there. You want the natural sugars to start releasing, bringing a lovely sweetness that complements the heartier beans and rice perfectly.
Step 3: Add and Cook Bell Peppers
Next, add the diced sweet bell peppers to the onions, stirring and cooking for 3 to 5 minutes until soft but still vibrant in color. Let the pan cook until the veggies are nearly dry; this concentrates their flavors, making the filling even more delicious.
Step 4: Toast the Spices
Sprinkle in chili powder, cumin, and cayenne directly into the pan with your vegetables. Stir these for about one minute, letting the heat of the pan toast the spices just enough to bloom their aromas and deepen their flavors. This is a crucial step that transforms simple veggies into something truly special.
Step 5: Cook the Mushrooms
Add the sliced baby bella mushrooms along with a splash of water to the pan. Let them cook down until they become dark brown and shrink in size, developing that signature umami punch. Mushrooms add a wonderful meatiness that makes these burritos feel satisfyingly hearty even without added proteins.
Step 6: Assemble the Burritos
Now comes the fun part! Lay out a tortilla and spoon in a generous scoop of your flavorful rice and beans mixture. Add a hearty portion of the sautéed veggies on top, along with fresh cilantro leaves for a burst of brightness. Roll the tortilla tightly, folding in the edges to keep all that goodness inside. If you’re making these ahead, wrap them snugly in parchment paper to keep them in shape.
Step 7: Enjoy Warm or Freeze
You can serve these burritos right away for a warm and comforting meal, or place the wrapped ones in a freezer-safe bag and freeze for later enjoyment. They keep beautifully in the freezer for up to a month, making meal prep a breeze.
Step 8: Reheat Your Burritos
When you’re ready to eat, simply microwave your frozen burrito on a microwave-safe plate. Heat for 90 seconds, flip it over, then microwave for another 60 to 90 seconds until piping hot throughout. It reheats perfectly, with all the flavors fresh and bright.
How to Serve Easy Freezer-Friendly Rice and Bean Burritos Recipe
Garnishes
Elevate your burrito presentation with garnishes that add texture and contrast. Think dollops of creamy guacamole, tangy sour cream, or fresh pico de gallo. A sprinkle of crumbled queso fresco or a handful of chopped green onions can add freshness, and a squeeze of lime juice always brightens the whole experience.
Side Dishes
Serve your burritos alongside simple sides like a crunchy salad, Mexican street corn, or black bean soup. These sides complement the burritos without overpowering them, creating a well-rounded meal that feels wholesome and satisfying.
Creative Ways to Present
If you’re entertaining, cut the burritos in half diagonally and stack them for a fun display. You can even turn leftovers into a burrito bowl by skipping the tortilla and piling the filling over greens, topped with your favorite crunchy toppings. The flexibility of this recipe means it can suit any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any burritos leftover (which can happen if you don’t eat them all in one sitting!), simply wrap them tightly in parchment or foil and store them in the fridge for up to three days. They make a quick grab-and-go lunch or dinner during busy days.
Freezing
One of the best features of this Easy Freezer-Friendly Rice and Bean Burritos Recipe is how well it freezes. Wrap each burrito in parchment, then place them in a freezer-safe bag. They’ll keep nicely for up to one month, giving you fuss-free meals ready whenever you need them.
Reheating
To reheat from frozen, just microwave as described in Step 8 above, or if you prefer a crispier exterior, unwrap and heat them in a skillet over medium heat until golden and heated through. Either way, you’ll enjoy all those comforting flavors without any sogginess.
FAQs
Can I use other types of beans for this recipe?
Absolutely! Feel free to swap pinto beans for black beans, kidney beans, or even chickpeas. Each brings its own unique flavor and texture, so play around to find your favorite combination.
Is brown rice necessary or can I use white rice?
Brown rice adds a nuttier flavor and firmer texture, but you can use white rice if you prefer something softer or quicker to cook. Just adjust the cooking time accordingly to avoid overcooking.
Can I make this recipe vegan?
Yes! This recipe is already vegan as written, using vegetable broth and no animal products. It’s a hearty, plant-based option that even meat-eaters will love.
How many burritos does this recipe make?
This recipe yields about 6 medium to large burritos, depending on the size of your tortillas and how much filling you like inside.
Is it better to use fresh or dried spices?
For best results, use fresh dried spices because they have more concentrated flavor. However, if you only have older spices, it still works fine—just be sure to taste and adjust seasoning as you cook.
Final Thoughts
This Easy Freezer-Friendly Rice and Bean Burritos Recipe truly feels like a warm hug wrapped in a tortilla. It’s easy to make, incredibly versatile, and perfect for planning ahead so you can enjoy homemade meals anytime. I can’t wait for you to try it and find yourself reaching for these burritos time and time again—whether as a quick weekday dinner or a hearty on-the-go lunch. Give it a go, and watch this recipe become one of your kitchen’s beloved staples!
Print
Easy Freezer-Friendly Rice and Bean Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This Easy Freezer-Friendly Rice and Bean Burritos recipe combines hearty brown rice, savory beans, sautéed vegetables, and bold spices, wrapped in warm tortillas. Perfect for meal prep, these burritos can be cooked fresh or made in bulk and frozen for quick, satisfying meals anytime.
Ingredients
Rice and Beans
- 1/2 batch Instant Pot Rice & Beans OR 2 cups Cooked Beans (any variety, pinto recommended)
- 1 cup Dry Brown Rice
- 1 cup Salsa
- 1/2 bunch Cilantro stems, chopped
- 2 cups Vegetable Broth
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne
- Salt, to taste
Vegetables
- 4 oz Baby Bella Mushrooms, sliced
- 1–2 Sweet Bell Peppers, diced (any color)
- 1 Small Yellow Onion, sliced into strips
- 1/2 bunch Cilantro leaves, chopped
Others
- 5–8 Tortillas (size-dependent)
Instructions
- Prepare Rice and Beans: If not using pre-made Instant Pot Rice & Beans, combine dry brown rice, cooked or pre-soaked beans, salsa, chopped cilantro stems, vegetable broth, and spices in a medium pot. Bring to a boil, then cover and simmer for 40 minutes until rice is tender. Turn off heat and let it stand for 5-10 minutes, then fluff with a fork.
- Sauté Onions: While the rice cooks, heat a splash of water or oil in a pan over medium heat. Add sliced yellow onions and cook until translucent, stirring occasionally.
- Cook Bell Peppers: Add diced sweet bell peppers to the pan and cook for 3-5 minutes. Allow the pan to become nearly dry to concentrate flavors.
- Toast Spices: Sprinkle in chili powder, cumin, and cayenne into the pan with vegetables. Toast the spices for about 1 minute while stirring to release the aromas.
- Cook Mushrooms: Add sliced baby bella mushrooms and a splash of water to the pan. Continue cooking and stirring until mushrooms are dark brown and reduced in size. Remove from heat and set aside.
- Assemble Burritos: Lay out a tortilla and place a portion of the rice & beans mixture, fajita vegetables, and fresh cilantro leaves slightly below the center. Roll up tightly into a burrito, folding in the edges to secure the filling. Wrap burritos in parchment paper for storage or serving.
- Serve or Freeze: Serve burritos warm immediately, or place the wrapped burritos in a freezer-safe bag and freeze for up to one month.
- Reheat Burritos: To reheat frozen burritos, place wrapped burrito on a microwave-safe plate. Microwave for 90 seconds, flip, then microwave an additional 60-90 seconds until heated through.
Notes
- You can use any variety of beans for this recipe, but pinto beans are recommended for their creamy texture and flavor.
- For a spicier burrito, add extra cayenne pepper or hot sauce when assembling.
- These burritos freeze well for up to one month; make sure to wrap them tightly to avoid freezer burn.
- To keep the burritos from becoming soggy when reheating, microwave while still wrapped in parchment paper and avoid overheating.
- Vegetarian and vegan-friendly; ensure tortillas are free from animal products if required.
