Description
These easy homemade burritos are a family favorite, packed with flavorful cilantro brown rice, seasoned pinto beans, sharp cheddar cheese, and salsa. Perfect for making ahead and freezing, they provide a convenient and delicious meal option for busy weeknights or quick lunches.
Ingredients
Scale
Rice
- 2 tablespoons olive oil
- 2 cups long-grain brown rice
- 4 cups water
- 1 teaspoon salt
- 1 lime, zested and juiced
- 1/2 cup chopped cilantro leaves, packed
Beans
- 2 (15-ounce) cans pinto beans, drained
- 1 cup water
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 3 to 4 dashes Tabasco, to taste
Burrito Assembly
- 12 medium tortillas, at room temperature
- 7 ounces shredded sharp cheddar cheese
- 15 ounces jarred salsa, divided
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Cook the Rice: Heat the olive oil in a medium lidded pot over medium heat. Add the brown rice and stir for 2 to 3 minutes until the rice is coated with oil and starts to toast. Add 4 cups of water and 1 teaspoon salt, cover the pot, and reduce heat to a simmer. Cook for 40 to 45 minutes until the rice is tender and water is absorbed.
- Fluff and Season Rice: Once the rice is cooked, stir in the lime zest, lime juice, and chopped cilantro. Fluff the rice gently with a fork to evenly distribute the flavors.
- Prepare the Beans: In a medium pot, combine the drained pinto beans, 1 cup water, garlic powder, and 2 teaspoons salt. Bring to a simmer over medium heat. Reduce heat to low and continue cooking for 10 minutes to allow flavors to meld.
- Mash the Beans: Turn off the heat, add 3 to 4 dashes of Tabasco sauce, then gently mash the beans with a potato masher or back of a wooden spoon, leaving some whole beans for texture.
- Assemble the Burritos: Lay a tortilla flat on a clean surface. On the bottom third of the tortilla, about 2 inches from the edges, layer 2 tablespoons of mashed beans, 3 tablespoons of cilantro rice, 1 tablespoon of salsa, and 2 tablespoons of shredded cheddar cheese.
- Roll the Burritos: Tuck in the right and left sides of the tortilla, then roll tightly from the bottom up, ensuring no filling escapes. Wrap each burrito tightly in aluminum foil and label with the date.
- Freeze Burritos: Place the foil-wrapped burritos into a zip-top freezer bag, seal tightly, and store in the freezer for up to 3 months.
- Reheat Burritos (Microwave): Unwrap foil and place the burrito on a microwave-safe plate. Heat on high for about 2 minutes 30 seconds until hot throughout. Times may vary depending on microwave power. Let cool slightly before eating.
- Reheat Burritos (Oven): Preheat oven to 375°F (190°C). Keep burritos wrapped in foil and place on a baking sheet. Heat for about 20 minutes until warmed through. Serve with extra salsa, sour cream, or guacamole as desired.
Notes
- These burritos are ideal for batch cooking and freezing, providing a quick and satisfying meal option.
- Leaving some of the beans whole gives the burritos a better texture.
- Feel free to adjust the spice level by varying the amount of Tabasco sauce.
- Using sharp cheddar cheese adds a nice tangy flavor that pairs well with the cilantro rice and beans.
- If eating immediately, a quick microwave or skillet reheat ensures a delicious warm burrito.
Nutrition
- Serving Size: 1 burrito
- Calories: 418 kcal
- Sugar: 3 g
- Sodium: 1392 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 38 mg
