Super Easy Freezer Bean Burritos
Back before Mr. Meaty, the husband, and I were married, we lived like a couple of bachelor’s, or Frat boys, when it came to our meals. We ate A LOT of frozen bean and cheese burritos, frozen “party” pizzas and the like. We were both working long hours (my old life in as a cops and courts reporter in journalism pre-kids wasn’t exactly a 9-5) and we didn’t feel like we had time or energy to cook much ourselves back then. Ah, if only I’d found once-a-month cooking back then, I’m sure we would’ve been much healthier. But I digress.
One of our absolute favorite go-to foods were those big packs of frozen bean and cheese burritos. We’d slap a few on a plate, top them
with extra cheese and microwave. Dinner was done, man. So simple and strangely delicious. Sometimes I still crave them, but I know that I shouldn’t revert back to that eating lifestyle, so I was so excited to find this crazy easy freezer bean burritos recipe. The best part: versatility. We can pretty much customize everyone’s burritos with what they like, mark the first letter of their name on the outside of each person’s burritos, and throw them all in a freezer bag. So feel free to use this recipe as a “jumping off point” for your own favorite, freezer burritos! And reheating them in the oven, or the microwave, is a snap for those much needed quick meal days.
Freezer Bean Burritos
Kristi @ Onceamonthmom.com Adapted from Make Your Own Freezer Burritos
- 1/3 cups brown rice
- 2/3 cups vegetable broth
- 7.25 ounces canned diced tomatoes, undrained
- 1/2 cups onion, chopped
- 1 teaspoons garlic, minced
- 1/2 tablespoons taco seasoning
- 7.25 ounces refried beans
- 7.25 ounces black beans
- 5 ounces corn
- 1/2 cups cheese, shredded
- 1/4 cups Greek yogurt
- 1/2 tablespoons hot sauce (or salsa)
- 8 small (6-inch) tortillas (or 4 large tortillas for families with older kids and bigger appetites)
Place rice, vegetable broth, tomatoes, onion, garlic and taco seasoning in rice cooker and cook on brown rice setting. Mix hot sauce or salsa and
yogurt. When rice is finished, warm tortillas in the microwave with a damp towel. Spread salsa-yogurt mix onto tortillas and then layer on remaining toppings. Fold into burritos and wrap individually in foil sheets. Warm any to be immediately in oven for 10 minutes at 350. Place remainder in freezer.
Divide among freezer bags and freeze. To serve: Thaw. Warm in oven at 350 for 10 minutes or unwrap, wrap in moist paper towel and microwave for 3 minutes.
Servings: 4 (4-8 burritos, depending on tortilla size)
**conversion chart image provided by Erik Spiekermann
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