Freezer Bean & Rice Burritos
Total time
40minCook time
25minPrep time
15min
Ingredients
- 15 ounces black beans, drained and rinsed
- 10 ounces spinach, frozen
- 1½ cup cooked brown rice
- 1 cup roasted frozen corn
- 1 cup salsa
- 7 Ezekiel Tortillas
Instructions
- Microwave spinach according to directions, taking care to press out excess water.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds (this makes them more pliable).
- For 7-inch tortillas, use ¼ cup of each: beans, rice, and spinach, plus 2 tbsp of corn and salsa. For 6-inch tortillas, use 2 tbsp of each: beans, rice, and spinach, plus 1 tbsp of corn and salsa.
- You can also just premix all the ingredients together, and add 1-cup filling to 7-inch tortillas (½-cup filling for 6-inch tortillas).
- Place fillings in the center. Wrap one long side over, then the other side over that, folding the two remaining small ends inward. Wrap your burrito in foil tightly and store all foil burritos in a freezer bag.
- Reheating: Bake in the oven at 350F for 20-30 minutes. Your burritos will stay warm for 20 minutes! Alternatively, un-foil and microwave for 30 seconds to 2 minutes using the “defrost” setting, then microwave using the regular setting for 10-30 seconds. You can also unwrap and cook on a non-stick griddle for a crispy chimichanga!
Nutrition
Servings per batch: 7
- Calories: 165
- Fat: 1.60g
- Carbohydrate: 31.30g
- Dietary Fiber: 6.30g
- Sugars: 2.80g
- Protein: 7.70g
Total time
40minCook time
25minPrep time
15minIngredients
15 ounces black beans, drained and rinsed- 10 ounces spinach, frozen
- 1½ cup cooked brown rice
- 1 cup roasted frozen corn
- 1 cup salsa
- 7 Ezekiel Tortillas
Instructions
- Microwave spinach according to directions, taking care to press out excess water.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds (this makes them more pliable).
- For 7-inch tortillas, use ¼ cup of each: beans, rice, and spinach, plus 2 tbsp of corn and salsa. For 6-inch tortillas, use 2 tbsp of each: beans, rice, and spinach, plus 1 tbsp of corn and salsa.
- You can also just premix all the ingredients together, and add 1-cup filling to 7-inch tortillas (½-cup filling for 6-inch tortillas).
- Place fillings in the center. Wrap one long side over, then the other side over that, folding the two remaining small ends inward. Wrap your burrito in foil tightly and store all foil burritos in a freezer bag.
- Reheating: Bake in the oven at 350F for 20-30 minutes. Your burritos will stay warm for 20 minutes! Alternatively, un-foil and microwave for 30 seconds to 2 minutes using the “defrost” setting, then microwave using the regular setting for 10-30 seconds. You can also unwrap and cook on a non-stick griddle for a crispy chimichanga!
Nutrition
Servings per batch: 7
- Calories: 165
- Fat: 1.60g
- Carbohydrate: 31.30g
- Dietary Fiber: 6.30g
- Sugars: 2.80g
- Protein: 7.70g
