Bean Burritos with Rice and Cheese

The month of May is hands down my busiest time of the year. Between spring school concerts, end-of-the-season gigs, and the craziness of wrapping up classes, I hardly have time to cook or see my family. My blog(s) usually go on hiatus at this time.


One thing that is keeping us fed during this busy time are frozen burritos. We usually get a bunch of Amy's burritos, but I made some of my own. We already make our own refried beans, and they taste fantastic tucked into a tortilla with some rice and cheese. I make a double batch of burritos because we go through them so quickly. The are the perfect lunch on the go, quick dinner, and late night snack.


Refried Beans
Adapted from Pinch My Salt

2 Tbs bacon fat (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz) small red beans
Salt and pepper to taste

In a large heavy skillet, heat the bacon fat (or vegetable oil) over medium high heat until shimmering. Saute the onion until soft. Add the garlic and sauté for another minute. Add the beans with their liquid. Smash beans with a potato masher. Reduce heat to medium-low, and let beans simmer until softened, about 20 minutes, stirring occasionally. Add a little water if they start to dry out. Season with salt and pepper.


Bean Burritos
original recipe

Refried beans (see recipe above)
2 c cooked rice
2 ½ c grated Mexican blend cheese
12 8-inch flour tortillas (large taco size)

Place a tortilla on a plate and cover with a damp paper towel. Heat in the microwave for about 20 seconds. Place a few (2-3) tablespoons of refried beans, a few tablespoons of rice, and some cheese in the tortilla, just a little off center. Fold sides up and roll the tortilla. Place on a lined baking sheet, seam side down. Repeat with remaining tortillas and filling. Freeze burritos for 2 hours. Remove from freezer and place in a freezer-safe container. Place burritos back in freezer.

To reheat, wrap frozen burrito in a paper towel. Microwave for about 2 minutes.