Hearty burritos filled with beans, rice, and cheese, ideal for prepping and freezing.
# Components:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 (15 oz) can black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium)
→ Spices
10 - 1 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp chili powder
13 - ½ tsp smoked paprika
14 - ½ tsp salt
15 - ¼ tsp black pepper
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 4 to 5 minutes until softened. Incorporate minced garlic and cook for an additional minute.
02 - Add black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 3 to 4 minutes until heated through. Remove from heat and allow to cool slightly.
03 - Briefly warm tortillas in the microwave, covered with a damp towel, to make them pliable for wrapping.
04 - Lay each tortilla flat and spread ¼ cup cooked rice in the center. Top with ⅓ cup bean and vegetable mixture, 2 tablespoons salsa, and 2 tablespoons shredded cheese. Fold in sides and roll tightly from the bottom.
05 - Wrap each burrito securely in foil or parchment paper. Place wrapped burritos in a labeled freezer bag for storage.
06 - Remove wrapping and microwave burritos on a plate for 2 to 3 minutes, turning halfway through. Alternatively, bake wrapped burritos in foil at 350°F for 25 to 30 minutes until hot.
