Make a batch of these healthy rice and bean burritos and freeze for on-the-go lunch or busy dinner nights.
Last year, I said bye bye to store bought wheat tortillas as I discovered this homemade whole wheat tortilla recipe from Lindsay @The Lean Green Bean.
These are so simple to make – the most laborious part is the rolling but that doesn’t even take all that long. My 7 year old loves to help make them and we’ve been eating a lot of quesadillas and burritos lately as a result.
So, for this month’s Secret Recipe Club Reveal Day, I was assigned to Kirstin @Troyers Loving Life (–>more about her & her beautiful family here <—) and once I saw her Homemade Frozen Burritos post, I knew I was going to make them because despite all this burrito making going on in my kitchen, I’ve never actually frozen them (smack to the head.)
Kirstin was motivated to make these as a way to save some money and create a less processed frozen burritto, which sure appeals to me. Even the “healthier” store bought versions are loaded with sodium- mainly for preservation- so when you make them yourself, you can cut out a lot of extra sodium by using fresh ingredients.
I made, froze and re-heated a twist on Kirstin’s rice & beans version.
And the best thing about this recipe is you can make vegan, vegetarian, cheese lover’s burritos – everyone’s favorite! Here are some more burrito filling ideas:
- Egg, Mushroom & Kale
- Naked Chicken & Rice
- Fried Cabbage, Carrot & Rice
- Avocado, Bean & Chipotle Cheddar
- Freshwater Fish & Cilantro
What’s your favorite burrito, quesadilla or taco filling? Ever make your own frozen burritos?