Bean, Rice and Cheese Burritos


I love the frozen bean, rice and cheese burritos that you can buy in the grocery store.  Not only are they convient but they taste great.  What I don’t like about them is the price tag, often $5 or $6 each!  I was determined to create the same thing at home that I could make a large batch and freeze them individually for a quick lunch or snack.  These burritos are packed full beans, brown rice, cheese, salsa and vegetables.  You can add any vegetables that you would like, I had corn in the freezer tonight so it went in but peppers, spinach, kale, swiss chard, etc would all be great additions and they have made an appearance before in burritos at our house.  I find that they keep well in the freezer for a month or a few days in the refrigerator.  When your ready to eat them, just thaw and reheat (either in the microwave or a few minutes in the oven at 425F).

Black Bean, Rice and Cheese Burritos
Makes: 6 large Burritos

For the rice:
1/2 cup of brown rice
1/4 cup of tomato puree
3/4 cup of water

For the Beans:
Cooked rice from above
1 can of black beans, rinsed well
1 cup of corn
1/2 cup of salsa
1 cup of water
2 teaspoons of homemade taco seasoning (recipe below)

To assemble:
6 large 10″ flour tortillas
1 cup of taco blend cheese or your favourite cheese

Begin by cooking the rice.  Stir together the rice, tomato puree and water in a small saucepan.  Cover and bring to a boil then reduce to a simmer on low and cook for 20 minutes.  Pile the rice, beans, corn, salsa, water and seasoning in a large frying pan.  Cook over medium heat for 10 minutes until the mixture is thickened.  I like to gently mash the beans with a potato masher or the back of  a large spoon to help thicken the mixture.
Preheat your oven to 425F.

To assemble the burritos place a sprinkle of cheese near the middle of a flour tortilla. Add about 1/2 cup of the bean and rice filling.


 Fold up the bottom of the tortilla and then fold in both sides toward the middle.


Lastly fold the burrito over to create a closed pocket, place on a baking tray and cook until golden brown, about 10 minutes.


For homemade Taco Seasoning
Inspired by Homemade Taco Seasoning on Tastespotting Blog (I reduced the salt and lowered the spiciness a little so my daughter could eat it)
3 tablespoons of chili powder
2 tablespoons of cumin
1/2 tablespoon of red pepper flakes
1 tablespoon of smoked paprika
1 tablespoon of onion powder
1 tablespoon of garlic powder
1/2 tablespoon of salt
1/2 tablespoon of black pepper

Pile everything together into a mason jar, add a lid and shake to combine.


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