Hearty burritos packed with beans, rice, cheese, and veggies, ideal for quick meal prep and easy reheating.
# What you'll need:
→ Base
01 - 8 large flour tortillas (10-inch)
02 - 2 cups cooked white or brown rice
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup frozen corn, thawed
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
→ Cheese & Extras
08 - 1½ cups shredded cheddar or Monterey Jack cheese
09 - ¾ cup salsa (mild or medium)
→ Spices
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
02 - Stir in black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3 to 4 minutes until mixture is heated through. Remove from heat and allow to cool slightly.
03 - Cover tortillas with a damp towel and warm briefly in the microwave to make them pliable.
04 - Lay each tortilla flat. Spread ¼ cup cooked rice in the center, top with ⅓ cup of the bean mixture, 2 tablespoons of salsa, and 2 tablespoons of shredded cheese. Fold in sides and roll tightly from the bottom.
05 - Wrap each burrito securely in foil or parchment paper, then place in a labeled freezer bag.
06 - Unwrap burrito and microwave on a plate for 2 to 3 minutes, turning halfway through heating. Alternatively, bake wrapped in foil at 350°F for 25 to 30 minutes until heated thoroughly.
