🌯 Freezer Bean and Cheese Burritos

Ingredients

• Filling

• 1 tbsp Vegetable oil (soybean)
• ½ Yellow onion, finely chopped
• 1 can Vegetarian refried beans
• 1 can Black beans (canned), drained and rinsed
• ½ cup Salsa (jar)
• 1 tsp Ground cumin
• 1 tsp Chili powder
• ¼ tsp Table salt
• ⅔ cup Long-grain white rice, cooked (makes about 2 cups)
• 2 cup Mexican-style shredded cheese blend

• Wrapping

• 8 Flour tortillas, 10-inch

Nutrition

Steps

You’ll need: large skillet, aluminum foil or freezer bags.

1. Heat the oil in a large skillet over medium heat and cook the onion 4 minutes. Stir in the refried beans, black beans, salsa, cumin, chili powder and salt and heat until steaming, 3 to 4 minutes. Let cool 10 minutes.
2. Warm the tortillas briefly so they fold without cracking.
3. Spread about 1/2 cup bean mixture and 1/4 cup rice down the center of each tortilla and top with 1/4 cup cheese. Fold in the sides and roll up tightly.
4. To eat now, toast seam side down in a skillet until golden. To freeze, wrap each burrito in foil or plastic and freeze in a bag.
5. From frozen: unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway, until 165°F in the center. Or bake wrapped in foil at 375°F for 35 to 40 minutes.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.