Description

These Easy Freezer-Friendly Rice and Bean Burritos are a delicious, nutritious, and convenient meal option perfect for quick lunches or dinners. Featuring homemade Instant Pot rice and beans richly seasoned with chili powder, cumin, and cayenne, combined with sautéed fajita-style vegetables and fresh cilantro, these burritos are easy to assemble, freeze, and reheat anytime. They’re gluten-free and vegetarian, making them versatile for many diets, and the flavorful blend of spices and fresh vegetables elevates simple ingredients into a satisfying meal.

Ingredients

Scale

Rice & Beans

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

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)

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Instructions

Prepare the Rice & Beans: If making from scratch, cook the brown rice and beans together in an Instant Pot or pressure cooker with vegetable broth, salsa, chopped cilantro stems, chili powder, cumin, cayenne, and salt. Cook until the rice is tender and beans are heated through, about 20-25 minutes in an Instant Pot. Alternatively, use pre-cooked beans and brown rice, then mix with the seasoning, salsa, and broth to warm through on the stovetop.
Sauté the Vegetables: Heat a skillet over medium heat. Add sliced baby bella mushrooms, diced bell peppers, and sliced yellow onion. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-10 minutes.
Assemble the Burritos: Warm tortillas slightly to make them pliable. Lay a tortilla flat and spread a generous portion of the rice and bean mixture down the center. Add a layer of sautéed vegetables on top, then sprinkle with chopped cilantro leaves. Fold the sides of the tortilla over the filling and roll tightly to form a burrito.
Freeze the Burritos: Wrap each burrito tightly in plastic wrap or foil. Place wrapped burritos in a freezer-safe container or zip-top bag and freeze for up to 3 months.
Reheat the Burritos: To enjoy, unwrap a frozen burrito and microwave on high for 2-3 minutes or until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for 20-25 minutes until hot in the center.

Notes

Use any variety of beans you prefer, such as black beans, pinto, or kidney beans.
For extra protein, add cooked shredded chicken or beef if you are not vegetarian.
To make the burritos spicier, increase the cayenne pepper slightly.
Make sure to cool cooked fillings before wrapping if freezing to avoid soggy tortillas.
tortillas can be gluten-free if desired; just substitute your preferred brand.