The BEST Rice & Bean Burritos (Freezer-Friendly)

stack of rice and bean burritos

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4.7 from 6 reviews

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.



For the Rice & Beans:

  • 1/2 batch Instant Pot Rice & BeansOR
  • 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
  • 12 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
  • 58 Tortillas, depending on size


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve warm, or place in a freezer-safe bag for up to one month.
    1. 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.


  • 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.