Easy Freezer-Friendly Rice and Bean Burritos Recipe

Ingredients

• ½ batchInstant Pot Rice & Beans, or 2 cups (about 340 g) cooked beans of any variety, preferably pinto
• 190 g (1 cup)dry brown rice
• 240 ml (1 cup)salsa
• ½ bunchcilantro stems, chopped
• 480 ml (2 cups)vegetable broth
• 1 tspchilli powder
• ½ tspcumin
• ¼ tspcayenne pepper
• to tastesalt
• 113 g (4 oz)baby bella mushrooms, sliced
• 1–2sweet peppers, any colour, diced
• 1 smallyellow onion, sliced into strips
• ½ bunchcilantro leaves, chopped
• 5–8tortillas, depending on size

Instructions

1. 1

   Cook the filling

   For a from-scratch filling, put the dry brown rice, beans (or cooked beans), salsa, chopped cilantro stems, vegetable broth, chilli powder, cumin, cayenne and salt in an Instant Pot. Cook on the brown rice setting, usually at high pressure for about 20–22 minutes. If using pre-cooked rice and beans, combine them with the salsa and seasonings in a pan and heat through.

2. 2

   Sauté the vegetables

   Heat a skillet over medium heat and add the mushrooms, peppers and onion. Cook, stirring occasionally, for about 7–10 minutes, until tender and lightly caramelised. Add a pinch of salt if you like.

3. 3

   Warm the tortillas

   Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, wrap them in foil and warm them in the oven until pliable.

4. 4

   Fill the tortillas

   Lay a warm tortilla flat and spoon a generous amount of the rice and bean mixture into its centre. Top with sautéed vegetables and a sprinkle of chopped cilantro leaves.

5. 5

   Roll the burritos

   Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to enclose everything.

6. 6

   Freeze for later

   Wrap each burrito tightly in foil or cling film, then place in an airtight container or freezer bag. Freeze for up to 3 months.

7. 7

   Reheat to serve

   Unwrap a burrito and microwave it on a microwave-safe plate for 2–3 minutes, or until heated through. Alternatively, wrap it in foil and reheat in an oven at 175°C (350°F) for about 20 minutes.

What are rice and bean burritos?

Burritos are a Mexican-inspired way to wrap a filling in a flour tortilla. Rice and beans make a hearty base, while this version adds salsa-seasoned rice, sautéed fajita-style vegetables and fresh cilantro.

The combination draws on familiar Mexican flavours, with the Instant Pot option helping the rice and beans cook together. Wrapping the filling in warmed tortillas also makes the burritos easy to portion and freeze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 17g protein, 88g carbs, 8g fat.

Brown rice and beans provide most of the carbohydrates, with beans also contributing protein; the tortillas add further carbohydrates and some protein. Fat is mainly influenced by the tortillas and any toppings you serve alongside. Balance the plate with a crisp salad or extra vegetables, and note that the estimates vary with tortilla size and the beans used.

Build flavour into the rice

Salsa and spices: Cooking the rice with salsa, chilli powder, cumin and cayenne seasons it throughout rather than relying only on toppings. Add salt to taste, bearing in mind that broth and salsa can already be salty.

Cilantro stems: Chopped stems go into the rice and beans, where their flavour infuses the mixture. Save the leaves for the fresh finish.

Give the vegetables room

Even pieces: Slice the onion and mushrooms and dice the peppers into similar-sized pieces so they cook at a similar pace.

Light browning: Cook over medium heat, stirring now and then, until the vegetables are tender and lightly caramelised. If the skillet is crowded, work in batches so they brown rather than steam.

Keep the filling manageable

Moisture: The rice and bean mixture should hold together when spooned, not be soupy. If it seems very loose, let excess liquid cook off before assembling.

Amount: Use enough filling for a substantial burrito, but leave room around the edges for folding. Larger tortillas can hold more; smaller ones are easier to roll with a modest amount.

Roll without tearing

Warm first: A warm tortilla is more flexible and less likely to split as you fold it. Heat each one briefly on both sides in a dry skillet.

Tuck and roll: Fold the sides over the filling, then roll from the bottom up, keeping the filling tucked in as you go. A snug roll helps the burrito hold its shape for freezing and reheating.

Make them a meal

Fresh sides: Serve with a crisp salad, sliced tomatoes or extra sautéed vegetables for contrast. A spoonful of salsa or a squeeze of lime can brighten the filling.

Toppings: Add sauces at the table rather than inside burritos that are going into the freezer. This keeps the tortillas easier to wrap and avoids making the filling wetter.

Recipe notes & tips

• Drain or cook off excess liquid from the filling before assembling the burritos.
• Let the hot filling cool a little before wrapping, especially if you plan to freeze the burritos.
• Warm tortillas just until flexible so they do not dry out or crack.
• Keep salsa and other wet toppings separate until serving.
• Label the freezer bag with the date and the number of burritos inside.
• Check the centre is piping hot after reheating, as timing can vary with burrito size.

Variations

• Add sweetcorn: Stir cooked sweetcorn into the rice and bean mixture for extra texture.
• Change the beans: Use pinto, black or another cooked bean variety in place of the suggested beans.
• Adjust the heat: Use less cayenne for a milder filling or add more to taste.
• Add cheese: Sprinkle grated cheese over the filling before rolling, then reheat until melted.
• Serve with avocado: Add sliced avocado after reheating rather than freezing it inside.
• Use a different salsa: Choose a mild or hot salsa to suit your preference.

Common mistakes to avoid

• Overfilling the tortilla: Leave space at the edges so you can fold and roll it securely.
• Using a cold tortilla: Warm it briefly first to make it pliable and less likely to split.
• Crowding the skillet: Cook vegetables in batches if needed so they can brown instead of steam.
• Freezing while piping hot: Let burritos cool before wrapping to limit trapped steam.
• Adding too much wet salsa: Keep the filling thick enough to spoon without liquid pooling in the tortilla.
• Reheating without checking: Heat until the centre is hot throughout, adding time if needed.

How to store

Cool the burritos, wrap each one tightly and store in an airtight container or freezer bag for up to 3 months. Reheat from frozen in the microwave for 2–3 minutes or, wrapped in foil, in an oven at 175°C for about 20 minutes; check the centre is heated through.

Frequently asked questions