Rice & Bean Freezer Burritos

Rice & Bean Freezer Burritos

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From: EatingWell Magazine, September/October 2017

Save money and sodium when you make a batch of homemade frozen burritos. Mashing the beans and mixing them with tomatoes, cheese and jalapeños before filling the healthy burritos means you get all the ingredients in each bite. Serve with your favorite toppings—we like sour cream, salsa and hot sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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Metric
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  • 2 (15 ounce) cans low-sodium black or pinto beans, rinsed
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup chopped grape tomatoes
  • 4 scallions, chopped
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons chopped fresh cilantro
  • 8 8-inch whole-wheat tortillas, at room temperature
  • 2 cups cooked brown rice

Preparation

  • Prep

  • Ready In

  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.
  2. Spread about ½ cup of the filling on the bottom third of each tortilla and top with about ¼ cup rice. Roll up snugly, tucking in the ends as you go. Wrap each burrito in foil. Freeze for up to 3 months.
  3. To heat: Remove a burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1½ to 2½ minutes.
  • To make ahead: Freeze foil-wrapped burritos for up to 3 months.

Nutrition information

  • Serving size: 1 burrito
  • Per serving: 401 calories; 13 g fat(6 g sat); 8 g fiber; 53 g carbohydrates; 17 g protein; 20 mcg folate; 28 mg cholesterol; 4 g sugars; 0 g added sugars; 999 IU vitamin A; 4 mg vitamin C; 356 mg calcium; 3 mg iron; 646 mg sodium; 344 mg potassium
  • Nutrition Bonus: Calcium (36% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ vegetable, ½ other carbohydrate, 4 lean protein, 4 fat

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