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Freezer Pinto Bean & Rice Burritos

I've been on a major freezer meal prep kick lately. It is just so convenient and also budget friendly. Typically if we didn't have leftovers for the hubby to take with him for lunch to work he would go out and grab lunch. That habit is not only unhealthy but also not very budget friendly. My local grocery store had 8 count flour burrito size tortillas on sale and I had a digital coupon so I scored them for $1.00! I also already had pinto beans, rice and seasonings on hand so really the only other thing I had to buy was the cheese, which I used for another recipe as well, and some salsa to mix with the rice. 

The great thing about having these ready to go in your freezer is that you can just grab one and go. Heat them up for a few minutes in a microwave at work and you have a lunch that is much healthier than eating fast food and A LOT cheaper. 

You can really make these however you want but my slow cooker seasoned pinto beans are delicious, even my son who isn't a great bean eater loves them! Not only are they great for these burritos you'll have enough left to freeze for another recipe in the future or you can use them all and make a double batch of these burritos. 

Freezer Pinto Bean & Rice Burritos
  • 8 count package flour burrito size tortillas
  • 4 cups cooked rice 
  • 1/2 cup salsa (mild, medium or hot)
  • 5 ounce queso fresco, crumbled (or cheese of choice)
  • pickled jalapenos (homemade or store bought)
  • green onions, chopped
  • 2 cups dry pinto beans, approx 1 pound
  • 4 cups water
  • 2 tsp vegetable bouillon 
  • 2 bay leaves
  • 1 tsp celery salt
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp oregano
  • 3 tsp chili powder 
  • 1 tsp paprika 
  • 1 rounded tsp garlic powder
  • 1 tsp onion powder 
  • pinch crushed red pepper flakes
  • wax paper
  • saran wrap
  • gallon size freezer storage bag x 2
  1. Soak beans overnight. Drain, rinse and remove any debris. Add pinto beans to slow cooker. 
  2. Add the celery salt, black pepper, salt, oregano, chili powder, paprika, garlic powder, onion powder, crushed paper flakes, vegetable bouillon and bay leaves. 
  3. Pour 4 cups of water and stir to combine. 
  4. Cover and cook on high for 5-6 hours or until beans are cooked and tender. 
  5. Using a slotted spoon, remove cooked pinto beans from slow cooker and place into a bowl large enough to hold them all. 
  6. Mix salsa and cooked rice.
  7. Line up all of your supplies on a clean counter top. 
  8. Place 4 tortillas between 2 damp paper towels and microwave until warmed, about 30 seconds.
  9. Tear a piece of wax paper slightly larger than the tortilla. Place one tortilla directly on the wax paper. 
  10. Using a 1/4 cup measuring scoop, place a rounded 1/4 cup of rice mixture onto the tortilla more to one side than the middle. 
  11. Place a 1/4 cup of seasoned pinto beans on top of the rice. 
  12. Sprinkle some crumbed queso fresco (or cheese of choice) over the pinto beans. Top with your topping of choice; jalapenos or green onions. See example picture below. 
  13. Fold in the side closest to your burrito filling over the filling. Then fold in each side and roll until you've reached the other side. Place burrito seam side down and wrap the wax paper using the same folding method. 
  14. Grab some saran wrap and wrap the burrito again using the same method. See example below. 
  15. Place burrito into a labeled gallon size freezer storage bag. I made 4 burritos with my homemade pickled jalapenos and 4 burritos with chopped green onions. 
  16. Place bags of burritos into the freezer. 
  17. To reheat a frozen burrito, remove from plastic wrap and wax paper. Place on a microwave safe plate. Microwave on high for approximately 2 minutes on each side. Microwave ovens will vary. 
  18. To save the leftover seasoned pinto beans, if you have any, pour them into a labeled gallon size freezer storage bag and lay flat in freezer. 


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