Freezer-Friendly Rice, Bean, and Cheese Burritos Recipe

Ingredients (estimating for 18 burritos):

• 18 flour tortillas
• mashed beans (equal to 1 lb. dry beans) (click here for an easy mashed beans recipe!)
• 1 or 1 1/2 C. dry rice (cooked according to package)
• about 2 C. grated cheese (I used Colby Jack)

Instructions (you may want to make an assembly line):

1. Warm the tortillas so they’re pliable (not crispy). You can do this quickly by microwaving 4 or 5 tortillas at a time for about 35 seconds.
2. Put about 1-2 Tbsp. cooked rice, 2 spoonfuls mashed beans, and about 1/2-1 Tbsp. grated cheese in each tortilla (these measurements may vary depending on how stuffed you want the burritos to be. Try not to over-stuff them so that you can still fold them easily.
3. Fold into little burritos (fold in the 2 sides first, then the bottom, and finish rolling up to the top).
4. Let the burritos cool if you used hot beans. When they are cool, you can wrap them individually in plastic wrap or wax paper or you can place them all in a plastic bag and close it with a twisty tie before freezing or refrigerating. If you are planning on refrigerating them, you can just place them all in a large tupperware container to make them easier to get out.
5. To heat thawed burritos, microwave 35-40 seconds. For frozen burritos, microwave about 1 1/2 minute on 1 side, flip, and then 1 minute on the next side. Let it cool before eating.