Hearty burritos with beans, rice, and cheese, ready to freeze and enjoy later with simple reheating.
# Components:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 (15 oz) can black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium heat)
→ Spices
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and bell pepper for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
02 - Incorporate black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and black pepper into the skillet. Stir and cook for 3 to 4 minutes until heated through. Remove from heat and allow to cool slightly.
03 - Place tortillas covered with a damp towel into the microwave and heat briefly until flexible and easy to fold.
04 - Lay each tortilla flat. Spread ¼ cup cooked rice in the center, add ⅓ cup of the bean mixture, top with 2 tablespoons salsa and 2 tablespoons shredded cheese. Fold sides inward and roll tightly from the bottom to enclose filling.
05 - Individually wrap burritos tightly in foil or parchment paper. Place wrapped burritos into a labeled freezer bag before storing.
06 - To reheat, unwrap burrito and microwave on a plate for 2 to 3 minutes, turning halfway through. Alternatively, bake wrapped in foil at 350°F for 25 to 30 minutes until thoroughly heated.
