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Vegetarian Freezer Burritos

Make and freeze these burritos ahead of time for an easy meal to take camping or for a school night.

Course dinner, lunch, Main Course, Snack
Cuisine American, Mexican
Keyword burrito, peppers, rice, tomatoes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 burritos

Ingredients

  • 1 1/2 cups Northern Latitude or other brown rice
  • 2 Tb chopped cilantro or parsley
  • 1/2 lime, juiced
  • 2 Tb olive oil
  • 3 bell peppers or peppers of choice, chopped
  • 2 cups chard, kale, or mustard greens, ribs removed and leaves chopped
  • 1 red onion, chopped
  • 1 tsp sea salt, divided
  • 1 tsp chili powder or taco seasoning
  • 2 cups corn kernels
  • 1 15-oz can black beans
  • 4 tomatoes or tomatillos, peeled, washed, and diced
  • 1 cup salsa of choice
  • 1 tsp ground cumin
  • 8 large flour or gluten free tortillas
  • 16 oz pepper jack or cheddar cheese (use non-dairy cheese for vegan!)
  • sour cream and guacamole (optional)
  • foil wrap

Instructions

Cilantro Lime Rice

  1. Rinse rice in cold water, drain, and place in a medium pot. Cover with 1 inch of cold water and place over medium heat. When simmering, stir, reduce heat to low, and cover.

  2. Cook until rice has absorbed the water and is tender, 15-20 minutes. If there's excess water, drain off by placing a fine mesh colander in the pan over the rice and then pouring the remaining water into the sink.

  3. Turn off the heat, return the pot to the stove, cover, and steam for 5 minutes. Stir in cilantro and lime juice. Set aside.

Peppers, Onions and Greens

  1. Heat the oil in a large skillet over medium-high heat. Add peppers, onions, 1/2 teaspoon salt, and chili powder or taco seasoning. Cook until veggies start to caramelize and soften, about 15 minutes. Add the greens and cook until wilted. Transfer to a bowl and set aside.

Black Bean Mix

  1. Add the remaining tablespoon of oil to the same pan over medium heat with the corn, beans, tomatoes/tomatillos, the remaining salt, and cumin. Cook for 4-5 minutes until the tomatoes/tomatillos start to break down. Mash them a little.

  2. Add the salsa and cook until the mix has no more liquid, about 3-4 minutes. Remove from heat, transfer to a bowl and set aside.

Assemble Burritos

  1. Remove your tortillas from their packaging, wrap in a damp paper towel and heat in a low oven or microwave until warm and pliable.

  2. Tear off a piece of foil, place a tortilla in the middle, fill with 1/3 cup rice, 1/3 cup peppers, 1/4 cup cheese, and 1/3 cup beans. Fold and wrap in the aluminum foil so no tortilla is showing. Repeat.

  3. Place wrapped burritos in a freezer-safe zip bag or freezer container and freeze. Will keep up to 6 months but are best enjoyed within 3 months.

Reheating Burritos

  1. In the microwave: unwrap and discard the foil. Place on a microwave-safe plate. Defrost for 7 minutes per side until completely thawed. Transfer to a non-stick skillet over medium-low heat and cook for 3-4 minutes per side, covered, until nice and crispy.

  2. In the oven: preheat to 400°F. Place the foil wrapped burrito on a baking sheet or directly on the rack and heat for 45 minutes. Remove foil and continue heating unwrapped for 10 minutes to make it crispy.

  3. Serve with additional salsa, sour cream, and guacamole, if desired.