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.

Breana Killeen
Source: EatingWell Magazine, September/October 2017




Ingredient Checklist


Instructions Checklist
  • 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 cup of the filling on the bottom third of each tortilla and top with about 1/4 cup rice. Roll up snugly, tucking in the ends as you go. If serving immediately, transfer to a microwave-safe plate, cover with a paper towel and microwave on High until steaming hot, 1 to 2 minutes. If freezing, wrap each burrito in foil. Freeze for up to 3 months.

  • 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, 1 1/2 to 2 1/2 minutes.


To make ahead: Freeze foil-wrapped burritos for up to 3 months.

Nutrition Facts

401 calories; protein 17g 34% DV; carbohydrates 53g 17% DV; exchange other carbs 3.5; dietary fiber 7.8g 31% DV; sugars 4g; fat 12.9g 20% DV; saturated fat 6g 30% DV; cholesterol 28mg 9% DV; vitamin a iu 998.8IU 20% DV; vitamin c 4mg 7% DV; folate 20.3mcg 5% DV; calcium 355.5mg 36% DV; iron 3.4mg 19% DV; magnesium 72.8mg 26% DV; potassium 343.6mg 10% DV; sodium 646.3mg 26% DV.