Description
Make a batch of these healthy rice and bean burritos and freeze for on-the-go lunch or busy dinner nights.
Ingredients
Scale
- 1 cup uncooked brown rice
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika, optional
- 1 (15 ounce can) black beans, drained and rinsed
- 6 ounces Colby Jack or Monterey Jack cheese, grated
- 8 whole wheat tortillas (recipe for Homemade Wheat Tortillas)
Instructions
- Cook rice according to package. Cool slightly
- In a large skillet over medium heat, heat oil.
- Add garlic and pepper, stir frequently and cook for 1 minute.
- Add chili powder, cumin and smoked paprika; stir and cook an additional minute.
- Add in black beans and heat through for about 2 minutes.
- Add rice, mix together well and cook for about another 2 minutes until everything is heated through.
- Remove from heat and mix in cheese.
- To make burritos, spread about 1/8th of bean and rice mixture down the middle of tortilla. Fold each end slightly and roll lengthwise.
- To freeze: wrap each burrito in foil or simply stack in plastic freezer bag.
- To reheat: place in 350 degree oven for 30-40 minutes in foil OR remove foil and heat on HIGH in microwave for about 1 minute.
Notes
Adapted from Kirstin @ Troyers Loving Life’s Homemade Frozen Burritos