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These Rice & Bean burritos taste AMAZING, but are so easy to make! They’re also freezer-friendly, which make them perfect for an easy Dinner, Meal Prep or a Grab-and-go Meal.
I know, I know. Every time I see a recipe title with “the best” in it, I get a little dubious too. But guuuuuuuys, these Rice & Bean Burritos are SO. freakin. good.
Mostly because they use my 5 Ingredient Instant Pot Rice & Beans. But again, friends – don’t worry! I’ve created a stovetop recipe for this version, so everyone can get in on this goodness. I’m not even kidding when I say I have *literally* never had better rice & beans. And I eat a lot of rice and beans…
Honestly, you can just make the Rice & Beans, stuff it in a tortilla, and call it a day. However, I wanted to get a liiiittle more fancy than that. So I whipped up some zesty Fajita veggies in my sauté pan, and I also decided to add in some fresh Cilantro for a little extra flavor. Yum!
And….I mean…just look at that cross-section:
These burritos are so dang good, I would even consider eating them for breakfast. And I hardly ever eat savory food for breakfast at home! However, my friends Jasmine and Chris of Sweet Simple Vegan did create an epic Freezer-Friendly Breakfast Burrito recipe which is also challenging my sweet breakfast habit. So, you know, you have options.
A Few Final Thoughts:
- This recipe is super versatile. Feel free to add in extra veggies, greens, or even vegan cheese!
- Personally, I would not add Avocado/Guacamole (it gets weird in the freezer — use it as a dip on the side instead) nor White Potatoes. Every time I freeze and thaw Potatoes, they take on a weird spongy texture.
- A lot of you asked me for healthy Tortilla recommendations – I will admit, they are hard to come by! I used these Sprouted Tortillas when making & photographing this recipe, but they did break apart some. I also wish they were a little bigger. Please leave a comment if you have a Tortilla that you love!
If you’re looking for more simple & tasty recipes, you’ll also love this Pasta with Romesco Sauce and these Sheet Pan Fajitas with Chipotle Lime Tofu!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintThe BEST Rice & Bean Burritos (Freezer-Friendly)
These Rice & Bean burritos taste AMAZING, but are so easy to make! They’re also freezer-friendly, which make them perfect for an easy Dinner, Meal Prep or a Grab-and-go Meal.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 6 Burritos 1x
Ingredients
For the Rice & Beans:
- 1/2 batch Instant Pot Rice & Beans, OR
- 2 cups Cooked Beans (any is fine, I used Pinto)
- 1 cup Dry Brown Rice
- 1 cup Salsa
- 1/2 bunch Cilantro stems, chopped
- 2 cups Vegetable Broth
For the Fajita Vegetables:
- 4 oz Baby Bella Mushrooms, sliced
- 1–2 Sweet Bell Peppers, diced (any color)
- 1 Small Yellow Onion, sliced into strips
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne
- Salt, to taste
For the Burritos:
- Rice & Beans, above
- Fajita Vegetables, above
- 1/2 bunch Cilantro leaves, chopped
- 5–8 Tortillas, depending on size
Instructions
- If you’re not making your Rice & Beans in the Instant Pot, add all Rice & Bean ingredients to a medium pot, bring to a boil, cover, and let simmer for 40 minutes. Turn off the heat and Let stand for 5-10 minutes before fluffing with a fork.
- While the Rice is Cooking, saute your Fajita Vegetables. Add a splash of Water or Oil to a pan and cook the Onion over medium heat, until translucent.
- Next, add the diced Bell Peppers and cook for an additional 3-5 minutes. Once the pan is “dry”, add in all of the dry Spices and toast in the pan for 1 minute.
- Finally, add the sliced Mushrooms to the pan with a splash of water, and let them cook down until dark brown and small, stirring the Vegetables occasionally. Set aside until the Rice and Beans are ready.
- Assemble your Burritos by placing the Rice & Beans, Fajita Vegetables, and some fresh Cilantro leaves slighly below the center of the burrito. Roll your burrito up (see how I did it here), then wrap in parchment paper (see notes).
- Serve warm, or place in a freezer-safe bag for up to one month.
- REHEATING INSTRUCTIONS: If you do freeze your burritos, simply place them (parchment paper and all) on a microwave-safe plate and Microwave for 90 seconds. Flip the Burrito over, then Microwave for an additional 60-90 seconds.
Notes
- This recipe is super versatile. Feel free to add in extra veggies, greens, or even vegan cheese!
- Personally, I would not add Avocado/Guacamole (it gets weird in the freezer — use it as a dip on the side instead) nor White Potatoes. Every time I freeze and thaw Potatoes, they take on a weird spongy texture.
- I used these Sprouted Tortillas when making & photographing this recipe, but they did break apart some. I also wish they were a little bigger. Please leave a comment if you have a Tortilla that you love!
- Finally, if you plan on reheating these burritos, DO NOT wrap them in Aluminum Foil! It is not microwave-safe. I wrapped my burritos in this Unbleached Parchment Paper.
Want to save these freezer-friendly Rice & Bean Burritos for later? Pin the recipe to your Pinterest boards:
I’ve been using Indian Life tortillas. They are the largest I’ve found, and are organic. I believe they are a Canadian company, but I find them at Whole Foods.
Thank you, Cathy!
Love it!! I added some Spinach to the rice mix since spinach has lots of Iron in it. Tastes awesome. It’s definitely one of the more healthier burrito recipes I’ve come across.
★★★★★
These burritos are very good. I have heard that kidney beans must be soaked, so that’s what I did and will use less liquid next time for the beans and rice (a little too runny for burrito stuffing). I could snack on the beans and rice all day. Again, great recipe.
★★★★★
These burritos are amazing!! I made them while 8 months pregnant to use once my baby arrived and I was so thankful I did! I was able to run to the freezer and in 3 minutes have lunch, it was so helpful and delicious!
★★★★★
So glad this helped you out! And congrats on the baby!
This looks delicious. I’m interested in cooking this, but I have a question about the beans. Would I drain the beans or would I pour juice and all into the pot with the rice?
Drained beans!
The beans and rice took almost 50 minutes to get done. I live at 7,500 feet. Just a hint for others who live at high altitudes.
Thanks for sharing for the other high altitude people out there!
Hi! I wonder what can I substitute for salsa since I couldn’t eat tomatoes or else I would get my gut upset 🙁
Maybe some of the creamy cilantro dressing?
Love all your recipes including this one!! I also noticed (saw some other comments saying the same thing in the rice and bean instant pot post) that the rice and beans were not quite finished in some places. When I make this again I will do about 5-10 minutes longer in the cooker and see how that goes. Thanks for being amazing and coming up with simple, fantastic recipes!
★★★★
Thanks for the feedback, Corey!
I made this recipe yesterday evening and these burritos are GORGEOUS. I’m really impressed with them, it is the nicest burrito I have ever tried! They are also super easy to make and the ingredients are not expensive to pick up, the recipe also doesn’t call for any ingredients which are difficult to find (a problem I sometimes come across in vegan recipes). The reason I gave this recipe 4 stars instead of 5 is simply because I did not find the instructions to be as clear as they could have been in places, for example both salsa and veg stock are listed in ingredients, but then later in the method they are not mentioned anywhere. So I assumed the stock was to cook the rice in and did that, i also put most of the mild salsa I used into the rice & bean mixture and the rest i spread thinly over the torillas before filling them. I also added Koko vegan cheese and jalepenos, and used a fajita spice blend instead of the listed spices. They did come out great thank you so much for this recipe, I wouldn’t have thought I could make burritos so easily until I found your recipe 🙂
★★★★
Ditto on your comment about the salsa and broth not mentioned in the directions, however, we both figured it out, not too hard. These burritos are the first I’ve ever made and they are incredible! I used all suggested ingredients except mushrooms ’cause I don’t care for them. Easy to make and it makes a lot. I really like the freezer part. I am a widow and cook for myself, so this large amount has to be frozen. I used the smallest ball jars and froze individual servings so that I can just pull it out and thaw in the microwave when I’m craving one. The burritos are then fresh, not frozen. Can’t say enough about this recipe. Oh, also the first time I’ve made brown rice, and I’m impressed. Thanks for posting!
Can you reheat the burritos if you don’t use a microwave?
Yes, you could use the oven as well!
Soooo delicious! Totally making this!
If I wanted to use white rice would I change the cooking time or anything?
Yes, you would change the cooking time to the package instructions – probably around 20 minutes
I use “LaTortilla Factory” Ivory Teff wraps…….Ancient grain/Gluten Free. They are approx. 9 1/2 ” and very tasty…… latortillafactory.com Santa Rosa, CA
Hey Caitlin! I was wondering if you have a recipe for salsa?
Thanks!
I don’t at the moment!
This recipe looks wonderful–I could just eat the rice and bean filling on top of greens or on top of nachos too! What tortillas did you use to wrap the burritos? They look like the Food for Life brown rice tortilla wraps!
They are the FFL sprouted grain ones! I linked them in the blog post
Hello so I was just wondering if anyone knows the calories of this meal roughly
★★★★★
We don’t calculate or share calorie totals on the blog, but there are plenty of free calculators online that can help you out with that!