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February 19, 2019
The Best Rice and Bean Freezer Burritos in 30 Minutes

The Best Rice and Bean Freezer Burritos in 30 Minutes

February 19, 2019

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Gooey rice and bean freezer burritos! Can you say YUM? When it comes to freezer meals, I really try and make them as easy as possible. Which means, very little to no cooking required before freezing. With my breakfast burritos, I find they take a little longer because you have to cook the bacon/sausage and get everything prepared before rolling the tortillas. So rice and bean freezer burritos recipe as follows.

You won’t have that issue with these. They are SO easy to prepare and very cheap to make as well. Which is always a plus, amirite? When you are at the store always try and purchase the following items to have on hand. Call them pantry staples.

Rice and Bean Freezer Burritos
The Best Rice and bean Burritos

1. Extra boxes of RICE-A-RONI Spanish rice. Easy to make and has a lot of servings, which means a lot of burritos will be made.

2. Can of diced tomatoes. I use diced tomatoes for so many recipes. I can’t stop at the grocery store without adding a few cans to my cart.

3. Cheese. I mean, hello? Who doesn’t want to have cheese on hand at home? You can either buy a block of cheese and shred it yourself, or you can buy a package of shredded cheese. I. use a Mexican blend for this recipe but feel free to use whatever kind of cheese you want.

What kitchen tools do I need to make these?

I like to have a conveyer belt of sorts set up for making rice and bean freezer burritos. No tools are necessary, but I find that it helps to have a large cutting board to assemble them on. Like I mention in all of my freezer recipes, buy gallon size ziplock bags. I buy them in bulk at Costco and I NOT need them.

Steps For Rice and Bean Freezer Burritos

Step 1: Gather your ingredients. Flour tortillas (burrito size), 1 box of Rice-a-Roni, 1 can of refried beans, 1 can of diced tomatoes.

Step 2: Cook the Spanish rice according to package directions, set aside once it’s cooked.

Step 3: Heat up the re fried beans, set aside.

Step 4: Take a few tortillas at a time and warm them up. They will be easier to fold if they are warm.

Step 5: Fill the burritos – spoonful of beans, spoonful of rice, sprinkle with cheese.

Step 6: Roll up the burrito and place them on a sheet pan lined with parchment paper.

Step 7: Continue rolling up the burritos until you’ve used all of the tortillas.

Rice and Bean Freezer Burritos Instructions:

Place the sheet pan of burritos into the freezer and let them flash freeze for 30 minutes.

Once they are partially frozen – place the burritos in a large ziplock bag, or you can wrap foil around them individually.

How do I reheat my burritos?

To reheat – take out of the freezer, wrap a damp paper towel around the burrito, and place it in the microwave on high for 2 minutes.

Serve with toppings of choice.

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Looking for a classic breakfast freezer burrito? Try my Breakfast Sausage Freezer Burritos.

Continue to Content
Rice and Bean Freezer Burritos

Rice and Bean Freezer Burritos

These freezer burritos are my easiest ones yet. I like to make a large batch of them on Sunday and then we have them throughout the week. Barely any cooking is required to make these, all you do is cook the Mexi-rice (from a box) and heat up the refried beans. Voila!

Ingredients

  • 12 flour tortillas, burrito size
  • 1 can of refried beans
  • 1 Rice-A-Roni box of Spanish rice
  • 1 can of diced tomatoes (for the rice)
  • Shredded Mexican Cheese 
  • Toppings: sour cream, avocado, salsa, guacamole, hot sauce

Instructions

  1. Cook the Spanish rice according to package directions, set aside once it’s cooked.
  2. Heat up the refried beans, set aside.
  3. Take a few tortillas at a time and heat them up. They will be easier to fold if they are warm.
  4. Fill the burritos - spoonful of beans, spoonful of rice, sprinkle with cheese.
  5. Roll up the burrito and place them on a sheet pan lined with parchment paper.
  6. Continue rolling up the burritos until you’ve used all of the tortillas.
  7. Place the sheet pan of burritos into the freezer and let them flash freeze for 30 minutes.
  8. Once they are partially frozen - place the burritos in a large ziplock bag, or you can wrap foil around them individually.
  9. To reheat - take out of the freezer, wrap a damp paper towel around the burrito and place in the microwave on high for 2 minutes.
  10. Serve with toppings of choice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Samantha Shue
Category: Breakfast

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Filed Under: Recipes, Freezer Meals Tagged With: baby meals, burritos, Cooking, Family, Family Friendly, Family Meals, freezer meals, new mother, rice and bean burritos, Rice and Bean Burritos recipe, Rice and Bean Freezer Burritos, Rice and Bean Freezer Burritos recipe, rice and black bean burritos, simple meals

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#AD It's no secret that I love using @chobani Gree #AD It's no secret that I love using @chobani Greek Yogurt for numerous recipes on my blog. One of my all-time favorite recipes is this greek chicken! It's so easy to whip up, and Chobani® Greek Yogurt is the star of the dish. I like to use their plain yogurt to make the chicken marinade and also in my simple tzatziki sauce. Did you know that you can now earn on Ibotta with your purchase of Chobani® Greek Yogurt? Find it at @walmart!

Recipe:
Greek Chicken
Servings: 4
Ingredients
4 garlic cloves, minced
1/4 cup lemon juice
1 tbsp extra virgin olive oil
1/2 cup Chobani® Non-Fat Plain Greek yogurt
1 tsp fresh or dried dill
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Instructions:
In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, Chobani® Greek Yogurt, dill, thyme, salt, and pepper. Mix until combined.
Add chicken and coat well. Let the chicken marinade for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they'll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until cooked through (165°F).
Remove chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of tzatziki sauce, diced red onion, fresh dill, and a lemon wedge.
Also find the full recipe for Greek Chicken  on the blog at www.saltandsprinkles.com. #Chobani
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Last day of work until a much needed break! I’m Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021. I can’t wait to relax with Jack and Zach for a couple of weeks. I’m grateful for my life, but it’s ok to admit I’m exhausted too and looking forward to a break❤️ These are my Cake Mix Santa Cookies! 🎅🏻 (Sharing the recipe on stories later today)
Crockpot Vegan Bolognese is the perfect weekend or Crockpot Vegan Bolognese is the perfect weekend or weeknight meal! The longer it cooks, the better it gets! Recipe is over on the blog and I added a swipe up over on stories with a direct link to my recipe post!🍷
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