Want to know how to make freezer burritos at home, but think the process may be too time-consuming? Not to worry! This recipe is fast and easy and is perfect for meal prepping. Make a batch (or even double the batch) on the weekend to store in the freezer and you’re all set with healthy, lunch options for a week or two, depending on how many you make and how many people will be eating them. Just grab one out of the freezer, pop it in the microwave or toaster oven and dig in! You can also put them in the oven – see recipe instructions for details. Share this homemade frozen burritos recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).
To make 8 freezer burritos, begin by mixing rice and water in a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes.
Remove from heat and stir in lime juice, zest, and cilantro. Season with salt and pepper to taste and allow to cool slightly.
Next, heat olive oil in a large skillet over medium-high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
Combine beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
Take each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded Cabot Mild Cheddar.
Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas. Just before eating, garnish with guacamole and Cabot Sour Cream.
For another fabulous burrito recipe, try our Chicken and Black Bean Burrito with Backyard Garden Salsa. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this homemade frozen burritos recipe when you have the chance.
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Ingredients
2 cups white rice
2 ½ cups water
1 lime, zested and juiced
¼ cup chopped cilantro
1 tablespoons olive oil
1 red bell pepper, sliced
1 small onion, sliced
2 (15-ounce) cans black beans, rinsed and drained
½ cup enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
8 ounces Cabot Mild Cheddar, grated (about 2 cups)
8 large 12-inch burrito-size flour tortillas
Guacamole and Cabot Sour Cream for garnish
Directions
MIX rice and water to a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes. Remove from heat and stir in lime juice, zest and cilantro. Season with salt and pepper to taste. Allow to cool slightly.
HEAT olive oil in a large skillet over medium high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
COMBINE beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
TAKE each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded cheddar.
TIGHTLY roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas.
*To Cook from Refrigeration: Place the burrito in a skillet and cook over medium-low heat until the outside is brown and crispy, and the cheese is melted on the inside, about 3-4 minutes per side.
*To Microwave from Frozen: Remove burrito from foil and place on a microwave-safe plate. Microwave for 2-3 minutes, or until the burrito has completely thawed. If a crispy burrito is desired, transfer to a skillet and cook over medium-low heat for 3-4 minutes per side.
*To Bake from Frozen: Preheat the oven to 400 degrees. Place the wrapped burrito on a baking sheet and bake for about 45 minutes. If a crispy burrito is desired, after 45-minutes unwrap the burrito, and put back in the oven for another 10 minutes.
Calories: 620
% Daily Value
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 940mg
Carbohydrates: 101g
Dietary Fiber: 1g
Protein: 23g
Calcium: 249mg
5 out of 5 stars (based on 1 review)
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May 22, 2020
These burritos are amazing! Even the meat lovers in my house had seconds and then ate leftovers the next day. I made enchilada sauce with cookie+Kate's recipe (https://cookieandkate.com/enchilada-sauce-recipe/), added some chipotle peppers in Adobe for a little heat, and have already made this recipe a second time.
