Easy Freezer-Friendly Rice and Bean Burritos Recipe
These Easy Freezer-Friendly Rice and Bean Burritos are a hearty, flavorful meal perfect for meal prepping. Made with seasoned rice and beans cooked in the Instant Pot, sautéed fajita vegetables, and fresh cilantro, these burritos are wrapped in warm tortillas and can be frozen for convenient, ready-to-eat lunches or dinners. They are vegetarian, packed with protein and fiber, and easy to customize with your favorite toppings or sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5-8 burritos depending on tortilla size 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Rice & Beans
- 1/2 batch Instant Pot Rice & Beans, OR 2 cups Cooked Beans (any variety, pinto recommended)
- 1 cup Dry Brown Rice
- 1 cup Salsa
- 1/2 bunch Cilantro stems, chopped
- 2 cups Vegetable Broth
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne
- Salt, to taste
Fajita Vegetables
- 4 oz Baby Bella Mushrooms, sliced
- 1–2 Sweet Bell Peppers, diced (any color)
- 1 Small Yellow Onion, sliced into strips
Assembly
- 1/2 bunch Cilantro leaves, chopped
- 5–8 Tortillas (size-dependent)
Instructions
- Prepare Rice and Beans: If making from scratch, combine dry brown rice, beans (or pre-cooked beans), salsa, chopped cilantro stems, vegetable broth, chili powder, cumin, cayenne, and salt in an Instant Pot. Cook according to your Instant Pot’s brown rice setting (usually about 20-22 minutes high pressure). If using pre-cooked beans and rice, combine them with salsa and seasoning in a pot and heat through.
- Sauté Fajita Vegetables: Heat a skillet over medium heat. Add sliced mushrooms, diced bell peppers, and sliced onion. Cook, stirring occasionally, until vegetables are tender and lightly caramelized, about 7-10 minutes. Season with a pinch of salt if desired.
- Warm Tortillas: Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in foil and heat in the oven to make them pliable for rolling.
- Assemble Burritos: Lay a warm tortilla flat. Spoon a generous amount of the rice and bean mixture onto the center of the tortilla. Add sautéed fajita vegetables on top, then sprinkle with fresh chopped cilantro leaves.
- Roll Burritos: Fold the sides of the tortilla over the filling and then roll from the bottom up tightly to form a burrito.
- Freeze for Later: Wrap each burrito tightly in foil or plastic wrap and store in an airtight container or freezer bag. Freeze up to 3 months.
- Reheat Burritos: To enjoy, unwrap and microwave burrito on a microwave-safe plate for 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) wrapped in foil for about 20 minutes.
Notes
- You can customize the beans, rice, and vegetables to your liking or based on what you have on hand.
- Use whole wheat or gluten-free tortillas to adjust dietary preferences.
- Adding cheese or avocado slices at assembly can enhance flavor if not freezing.
- Freezing burritos individually wrapped prevents freezer burn and allows easy reheating.
- For more spice, add jalapeños or hot sauce to the filling.
Keywords: rice and bean burritos, freezer-friendly burritos, vegetarian burritos, meal prep burritos, Instant Pot rice and beans