Freezer-Friendly Pinto Bean Rice Burritos
Stock your freezer with pinto bean rice burritos packed with seasoned beans, fluffy rice, and peppers. A practical plant-based dinner for busy nights.
By Nora Bellweather ·
Recipe
Freezer-Friendly Pinto Bean Rice Burritos
By Nora Bellweather · Tex-Mex-inspired
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Level
- Easy
Ingredients
- 1 cup dry long-grain white rice, rinsed and drained
- 1¾ cups water
- ¾ tsp fine salt, divided
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 1/2 cup)
- 1 medium red bell pepper, seeded and finely diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 15-ounce cans pinto beans, drained and rinsed
- ¼ cup thick tomato salsa
- 2 tbsp lime juice
- 8 large 10-inch flour tortillas made without animal-derived ingredients
Method
- 1
Combine the rice, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed.
- 2
Let the rice stand off the heat, covered, for 10 minutes.
- 3
Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook for 7–9 minutes, stirring occasionally, until softened and the onion is translucent.
- 4
Stir the garlic, cumin, chili powder, and smoked paprika into the vegetables and cook for 30 seconds, stirring constantly.
- 5
Add the beans, salsa, and remaining 1/2 teaspoon salt to the skillet. Mash about one-third of the beans with a potato masher, then cook for 5–7 minutes, stirring frequently, until the mixture is thick and no liquid pools in the skillet.
- 6
Fluff the rice with a fork and stir in the lime juice.
- 7
Spread the rice and bean mixture in separate shallow containers, no more than 1 inch deep. Let the heavy steam subside for about 10 minutes, then refrigerate loosely covered until chilled, about 30–45 minutes. Refrigerate within 2 hours of cooking.
- 8
Warm the tortillas in batches of four under a barely damp paper towel in the microwave for 20–30 seconds, just until flexible.
- 9
Divide the cooled rice and bean mixture evenly among the tortillas, using about 1/3 cup rice and a rounded 1/2 cup bean mixture per tortilla. Place the filling just below the center, leaving about 2 inches clear on each side.
- 10
Fold the sides of each tortilla inward, bring the bottom edge over the filling, and roll snugly toward the top. Set each burrito seam-side down on a parchment-lined baking sheet.
- 11
Freeze the burritos on the baking sheet until firm, about 2 hours. Wrap each tightly in foil or freezer-safe wrap, transfer to a freezer bag, and freeze for up to 3 months.
- 12
To reheat one frozen burrito, remove all wrapping, place it on a microwave-safe plate, and cover with a damp paper towel. Microwave on high for 2 minutes, turn over, then microwave for another 1–3 minutes, until the center reaches 165°F. Let stand for 1 minute before eating.
The story behind it
These pinto bean rice burritos turn everyday pantry staples into a freezer stash worth looking forward to. Lightly mashed beans hold the filling together, while seasoned rice and sautéed peppers give every bite plenty of texture. Make a batch for dinner, then freeze the extras for busy nights.
Built for the Freezer
A good freezer burrito needs a filling that stays together without making the tortilla wet. Lightly mashing some of the pinto beans creates a thick mixture that holds the vegetables in place. A small amount of thick salsa adds seasoning without leaving much loose liquid behind.
Keep the rice separate from the beans until you assemble the burritos. This makes it easier to divide both evenly. Cooling the filling before wrapping also limits trapped steam, which can soften tortillas during freezing.
Helpful Swaps and Tips
- Choose flexible tortillas. Large flour tortillas labeled burrito-size work well. Check the ingredient list to make sure they contain no lard or other animal-derived ingredients. Corn tortillas are too small and brittle for this method.
- Use cooked rice if you have it. Substitute 3 cups of cooked rice for the dry rice and cooking water. Use rice that was promptly refrigerated, and keep it cold until assembly.
- Change the beans. Black beans work in the same quantity. Mash a portion of them so the filling has the same thick consistency.
- Keep wet toppings separate. Add avocado, shredded lettuce, plant-based sour cream, or extra salsa after reheating. They do not improve the texture of a frozen burrito.
- Check your salsa. If it looks watery, drain off some liquid before measuring. The finished bean mixture should mound on a spoon rather than run off it.
Make-Ahead and Storage
Cool the cooked rice and bean mixture promptly in shallow layers. Do not leave them on the counter to cool completely. Refrigerate within two hours of cooking, then assemble once chilled. For the best texture, freeze the assembled burritos the same day.
Wrap each burrito individually, then place them in a freezer bag with the date marked on it. Freeze for up to three months for best quality. Refrigerated burritos keep for three to four days, counting from the day the filling was cooked. Reheat the center to 165°F.
Frequently Asked Questions
Can I use brown rice?
Yes. Cook it according to its package directions, using the water and timing specified there. You need about 3 cups cooked. Brown rice usually takes longer, so allow extra cooking time.
Why did my tortilla split?
It may have been cold, dry, or overfilled. Warm tortillas briefly before rolling, and leave a generous border around the filling. If your tortillas are smaller than 10 inches, make more burritos with less filling in each.
Can I bake them straight from frozen?
Yes. Remove all storage wrapping, wrap each frozen burrito in fresh foil, and bake at 400°F for 50–65 minutes, until the center reaches 165°F. Open the foil for the last 10 minutes if you want a firmer tortilla.
Can I add plant-based cheese?
Yes. Add about 1 tablespoon of shredded plant-based cheese to each burrito before rolling. Avoid adding so much that the tortilla becomes difficult to close.
Keep a few burritos in the freezer and dinner is mostly handled. Serve with salsa, sliced avocado, or a handful of crunchy cabbage after reheating.
