Ingredients

Scale

For the Filling:

Cooked white or brown rice (1 cup)
Black beans, drained and rinsed (1 cup)
Shredded cheddar or Monterey Jack cheese (1 cup)
Sautéed bell peppers (any color, diced) (1 cup)
Sautéed onions, diced (1 cup)
Diced tomatoes (or pico de Gallo) (1 cup)
Chopped fresh cilantro (½ cup)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper

For the Tortillas:

6 large flour tortillas (10–12 inches wide, burrito-sized)

Optional Add-Ins:

Cooked shredded chicken or ground beef for extra protein
Scrambled eggs for a breakfast burrito twist
Avocado slices or guacamole for creaminess
A drizzle of hot sauce for extra spice

Instructions

1: Prepare the Ingredients

Cook the rice according to package instructions and let it cool slightly.
Sauté the vegetables – Heat a skillet over medium heat, add a drizzle of oil, and cook the diced bell peppers and onions until softened (about 5 minutes).
Combine the filling – In a large bowl, mix the cooked rice, black beans, sautéed vegetables, tomatoes, cilantro, and spices. Stir well to evenly distribute the flavors.

2: Warm the Tortillas

Heat each tortilla in a dry skillet for about 10 seconds per side or microwave them for 15–20 seconds to make them more flexible. This prevents cracking when wrapping.

3: Assemble the Burritos

Lay a tortilla flat on a clean surface.
Scoop about ½ cup of the filling mixture into the center. If adding meat or eggs, layer them on top of the filling.
Fold the sides inward, then roll the burrito tightly from the bottom up, making sure the filling is secure.

4: Wrap for Freezing

Wrap each burrito individually in aluminum foil or parchment paper to prevent freezer burn.
Place them in a resealable freezer bag or airtight container. Label with the date and type of burrito.

Notes

💡 Store the burritos in a single layer for better freezing. If stacking them, place parchment paper between layers to prevent sticking.

Prep Time: 20 minutes
Cook Time: 10 minutes (for filling preparation)
Category: Main Course
Method: Assembly and Freezing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 burrito (out of 6)
Calories: ~350
Sugar: 2g
Sodium: ~550mg (varies by ingredients)
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 12g
Cholesterol: 15mg

Keywords: Pre-packaged burritos, Microwaveable meals, Ready-to-eat Mexican food, Frozen food aisle, Bean and cheese burritos, Breakfast burritos, Organic frozen burritos