Name: Easy Freezer-Friendly Rice and Bean Burritos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 batch Instant Pot Rice & Beans, OR 2 cups cooked beans (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 pepper; Salt, to taste; 4 oz Baby Bella mushrooms, sliced; 1-2 sweet bell peppers, diced (any color); 1 small yellow onion, sliced into strips; 1/2 bunch cilantro leaves, chopped; 5-8 tortillas (size-dependent)

Jump to Recipe·Print Recipe

If you’re on the hunt for a meal that’s both hearty and hassle-free, this Easy Freezer-Friendly Rice and Bean Burritos Recipe is exactly what you need. I’ve made these a million times, and what’s so great is how adaptable and filling they are. Whether you’re prepping for busy weeknights or just want something nutritious ready to go, these burritos fit the bill perfectly.

What makes these burritos stand out to me is not just the flavor but how well they freeze and reheat—a lifesaver when you need dinner fast without compromising taste. Plus, they bring together simple ingredients like rice, beans, and fresh veggies in a way that feels comforting and satisfying every time. You’re definitely going to want to keep this recipe in your back pocket.

Ingredients You’ll Need

Each ingredient in this recipe plays a role in packing flavor and nutrition into every bite. I like to use pinto beans because they’re creamy and classic in burritos, but feel free to switch it up. The fajita veggies add texture and color, making the filling exciting to eat.

Cooked Beans: Pinto works best for a creamy texture, but black or kidney beans are great too.
Dry Brown Rice: Brown rice adds nuttiness and holds up well through freezing and reheating.
Salsa: Adds moisture and a little kick – use your favorite jarred salsa or homemade for extra flavor.
Cilantro stems: Often overlooked, these add fresh brightness cooked into the rice and beans.
Vegetable Broth: Cooking rice in broth rather than water boosts the savory notes.
Chili Powder: The spice backbone—adjust to your heat preference.
Cumin: Adds that warm, earthy flavor essential in Mexican-inspired dishes.
Cayenne: A little extra heat to balance the flavors, but you can leave it out if you want mild.
Salt: Enhances all the flavors—taste as you go!
Baby Bella Mushrooms: They bring umami and a meaty texture to the fajita veggies.
Sweet Bell Peppers: I like to mix colors for a vibrant, sweet crunch.
Yellow Onion: Sliced into strips, it softens and caramelizes slightly when cooked.
Cilantro leaves: Fresh and bright, add these at the end for extra freshness.
Tortillas: Flour tortillas work best for folding and freezing.

Variations

I love how versatile this Easy Freezer-Friendly Rice and Bean Burritos Recipe is—you can easily swap or add ingredients to suit your mood or dietary needs. Sometimes I’ll sneak in some cooked corn or swap brown rice for quinoa for a protein boost.

Vegan Variation: This recipe is naturally vegan, but if you want a creamy touch, I recommend adding guacamole or a dollop of dairy-free sour cream when serving.
Spice Level: If you’re like me and enjoy heat, add more cayenne or even a diced jalapeño to the fajita veggies for extra fire.
Make it Gluten-Free: Use corn tortillas, but be gentle when rolling so they don’t crack.
Seasonal Veggies: I’ve tried using zucchini or spinach when peppers aren’t in season—delicious and nutritious swaps!

How to Make Easy Freezer-Friendly Rice and Bean Burritos Recipe

Step 1: Cook the Rice and Beans

Start by making your rice and beans mixture. I usually use my Instant Pot for this because it saves time and infuses flavors deeper. Combine the dry brown rice, cooked beans, salsa, chopped cilantro stems, vegetable broth, and spices in the pot. Cook until the rice is tender and all those beautiful flavors meld together—this usually takes about 22-25 minutes on the pot’s rice setting. Stir gently so you keep some texture but don’t mash the beans.

Step 2: Sauté the Fajita Vegetables

While the rice and beans cook, heat a bit of oil in a skillet over medium-high heat. Toss in the sliced mushrooms, diced bell peppers, and onion strips. Cook them until they’re tender and slightly caramelized—about 7-8 minutes. This step brings out their natural sweetness and gives them a nice bite to contrast the soft rice and beans.

Step 3: Assemble the Burritos

Warm your tortillas just a bit to make them pliable—microwaving for 20 seconds or warming in a dry skillet works well. Lay one tortilla flat and spoon a generous amount of the rice and bean mixture down the center. Top with the sautéed veggies and sprinkle with fresh cilantro leaves. Fold the sides in and then roll tightly from the bottom up to make a neat burrito. If you’re making these for freezing, wrap each one tightly in foil or plastic wrap.

How to Serve Easy Freezer-Friendly Rice and Bean Burritos Recipe

The image shows seven white bowls and a stack of white tortillas arranged on a white marbled surface. The largest bowl at the top left is filled with light brown beans, smooth and shiny. To its right, a slightly smaller bowl holds thick, red tomato sauce with a textured surface. Below that is a bowl with finely chopped yellow and white onions mixed together. Below the beans is a bowl of thinly sliced white mushrooms with soft brown edges. Next to it on the left bottom corner is a small bowl of fresh, leafy green cilantro. In the center bottom, a very small bowl contains reddish-brown chili powder. On the right side, a neatly stacked pile of seven soft, round white tortillas with light brown spots is shown. Everything is shown from above on a clean white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these burritos, I love topping them with dollops of fresh guacamole and a drizzle of salsa verde. A spoonful of sour cream or a sprinkle of shredded cheese (vegan or regular) really brings everything together. Don’t forget a squeeze of lime and extra cilantro for brightness—you’ll taste the difference.

Side Dishes

To keep things light but satisfying, I like serving these burritos with a simple side salad or Mexican street corn salad. Black bean soup or a cup of fresh pico de gallo also pairs beautifully here if you want to stay in the same flavor family.

Creative Ways to Present

For a fun twist at gatherings, I slice these burritos into bite-sized pinwheels and arrange them on a platter with colorful dips like guacamole, salsa, and chipotle mayo. It’s a crowd-pleaser and makes it easy for guests to sample without committing to a whole burrito.

Make Ahead and Storage

Storing Leftovers

Once the burritos cool completely, I wrap them tightly in foil or plastic wrap to keep them from drying out. Then, I store them in an airtight container or freezer bag in the fridge for up to 4 days if I’m planning on eating them soon. This way, they maintain their texture and flavor nicely.

Freezing

Freezing these burritos works like a charm—I’ve had batches last in the freezer for up to 3 months without losing taste or texture. Just make sure to wrap each burrito individually so they’re easy to grab one at a time. Labeling the packages with the date is a good habit, too.

Reheating

I recommend reheating frozen burritos in the oven or toaster oven for the best texture—about 20-25 minutes at 350°F, wrapped in foil. If you’re in a hurry, the microwave works too; just unwrap the foil and cover the burrito with a damp paper towel to keep it moist. I usually do 2-3 minutes, flipping halfway through. You’ll get a warm, tasty meal ready in no time.

FAQs

Can I use canned beans for this recipe?

Absolutely! Canned beans are a great time-saver. Just be sure to rinse and drain them well to remove excess sodium and starches before using. It won’t compromise the flavor or texture of your Easy Freezer-Friendly Rice and Bean Burritos Recipe.
What’s the best way to keep tortillas from tearing when freezing?

Warming tortillas before assembly makes them more flexible and less likely to tear when rolling and freezing. Also, wrap each burrito tightly in plastic wrap and then foil to help retain moisture and prevent freezer burn.
Can I meal prep these burritos without cooking rice and beans from scratch?

Definitely! Using pre-cooked or leftover rice and beans works well. Just make sure to combine them with the salsa, spices, and broth, and heat through so the flavors meld properly before assembling.
How spicy is this recipe as written?

The recipe has a mild to moderate heat due to the chili powder and cayenne, but it’s easy to adjust. Feel free to reduce or omit cayenne for a milder option or add extra chili powder or jalapeño if you like it spicy.
Can I add cheese inside the burritos before freezing?

You can add cheese if you want, but I find it melts and sticks a bit after freezing. I prefer adding cheese fresh when reheating or serving to keep the texture just right.

Final Thoughts

This Easy Freezer-Friendly Rice and Bean Burritos Recipe has become one of my kitchen staples not just because it’s delicious, but because it makes life easier on busy days. It’s that kind of recipe I feel confident recommending to friends who want tasty, wholesome food without the last-minute stress. I hope you enjoy making and savoring these burritos as much as I do. Once you try it, I bet you’ll keep coming back to this recipe too!

Easy Freezer-Friendly Rice and Bean Burritos Recipe