Rice and Bean Freezer Burritos

By ccavaletti

Ingredients

• 2 - 15 oz cans black or pinto beans, rinsed and drained
• 4 Tsp chili powder
• 1 tsp ground cumin
• 2 c shredded sharp Cheddar cheese
• 1 c chopped grape tomatoes
• 4 scallions, chopped
• 1/4 c chopped pickled jalapeños
• 2 Tbsp chopped fresh cilantro
• 8 - 8-inch tortillas, at room temperature (They turned out pretty small, consider using larger tortillas)
• 2 c cooked brown rice

Details

Servings 8

Preparation

Step 1

Mash beans in a large bowl with chili powder and cumin until almost smooth. Add cheese, tomatoes, scallions, jalapeños and cilantro; stir to combine.

Spread about 1/2 c of the filling on the bottom third of each tortilla and top with about 1/4 c rice.

Roll up snugly, tucking in the ends as you go. Wrap each burrito in foil. Freeze up to 3 months.

To heat: Remove the burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1-1/2 to 2-1/2 minutes.

*Ben would like to add meat to it the next time, and Mallory would like more rice.

From Eating Well Magazine, September/October 2017