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Pinto Bean & Cheese Freezer Burritos

Pinto Bean & Cheese Freezer Burritos

Entrees

Course

Difficulty

Easy

Pulse Type

Dry Beans

Specialty Diet

Vegetarian

Nutrition

500 calories or less

Cook Time

32 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp olive oil
2 cloves garlic minced
1/2 cup onion yellow; diced
1/2 cup bell pepper red; diced
1/2 cup corn, kernels frozen or canned will work
1 1/2 cup rice; brown cooked
2 1/2 cup pinto beans canned or cooked from dried
4 tbsp taco seasoning
1/3 cup salsa
1/4 cup cilantro chopped
1 lime juiced
2 cup cheddar jack cheese shredded
8 tortillas large, burrito-sized

Instructions

In a large pan over medium heat, add olive oil, onion and red pepper. Cook 3 minutes then add garlic. Cook an additional 2 minutes until fragrant.
Add red pepper, corn, brown rice, pinto beans, taco seasoning and salsa. Mix well and allow to cook another 1-2 minutes.
Remove from heat. Squeeze in lime juice and mix in cilantro. Allow mixture to cool completely.
Taking one tortilla at a time, place ¼ cup shredded cheese and ½ cup of bean and rice mixture. Roll, tuck in sides, and finish rolling, then place on a rimmed baking sheet.
Repeat with remaining 7 burritos, then place entire baking sheet in freezer for 2-3 hours, until frozen solid. At this point you an wrap them individually in tinfoil or transfer them all to a large Ziplock bag for safe keeping.
To eat: wrap the burrito in a paper towel. Heat in microwave for 1 minute, then flip it over and heat for an additional 30 seconds-1 minute until heated through. Enjoy!