Crispy Black Bean and Rice Burritos

We recently did something we’ve been talking about since we moved into the house – we bought a chest freezer! I’m really more excited about it than I should be. The day it got delivered I plunked the few things I could in there and I’ve slowly been trying to fill it up.

I cooked up these burritos for dinner one night and froze the rest for nights I need something quick. I wrapped them in foil and then stuck them in a freezer bag. To reheat, I baked them, still in the foil, at 350 degrees for 20 minutes.


Crispy Black Bean and Rice Burritos
(from Brunch Time Baker)
Makes 6-8

 1 can of black beans
1/2 can of canned corn
3/4 cup mozzarella cheese
3/4 cup cheddar cheese
1 cup cooked rice
1/2 red bell pepper, chopped
1/2 onion, chopped
1 Tbsp. butter
1 tsp. oil
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
Juice of half a lime
6-8 medium flour tortillas

In a large skillet, melt the butter then add the onion, bell pepper, black beans, corn, salt, pepper, cumin and lime juice. Cook until onion and pepper are soft.

Spoon 1/4 cup of the black bean mixture into each tortilla. Top with 2 Tbsp. of rice and 2 Tbsp. of cheese and wrap tightly. Brush an electric grill or grill pan with oil and grill the burritos until crisp. Serve with sour cream and salsa.

3 thoughts on “Crispy Black Bean and Rice Burritos

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