Delicious burritos filled with beans, rice, vegetables, and cheese, designed for easy freezing and reheating.
# List of Ingredients:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 (15 oz) can black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium, as preferred)
→ Spices
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper
# Step-by-Step Directions:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook for 4 to 5 minutes until softened. Stir in minced garlic and cook another minute.
02 - Mix in black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes until thoroughly heated. Remove from heat and allow to cool slightly.
03 - Briefly warm tortillas in the microwave covered with a damp towel to increase pliability.
04 - Lay each tortilla flat and spread ¼ cup cooked rice in the center. Top with approximately ⅓ cup of the bean-vegetable mixture, 2 tablespoons salsa, and 2 tablespoons shredded cheese. Fold in the sides and roll tightly from the bottom to enclose the filling.
05 - Wrap each burrito securely in foil or parchment paper and place inside a labeled freezer bag for storage.
06 - From frozen, unwrap and microwave on a plate for 2 to 3 minutes, turning halfway through. Alternatively, bake wrapped in foil at 350°F (180°C) for 25 to 30 minutes until heated through.
