Quick Lunch Idea: Freezable Veggie Burritos

I love having something homemade in the freezer that I can quickly pop into the microwave and have for lunch or dinner on the nights my husband isn’t home. We always have veggie burritos in our freezer. My husband loves them and takes them to work a couple days each week. Mornings are hectic and sometimes there is no time to make a sandwich or put together a lunch before heading off to work.

Freezable Veggie Burritos

2 cups cooked brown rice
2 (15 oz) cans black beans
1 (15 oz) can pinto beans
1 (15 oz) can corn
1 (10 oz) can diced tomatoes
1 can (4 oz) green chilies or jalapeños
1 pound Mexi-cheese mix (or pepper jack)
1/3 cup chopped red onion (optional)
Garlic powder to taste
Cumin to taste
Cilantro to taste (optional)
8 burrito-size tortillas (wheat or flour)

Place black and pinto beans and corn into a strainer and rinse. Place into a large bowl. Then add the diced tomatoes, chilies, red onion, rice, cheese, and spices. Put a generous amount into each tortilla and roll-up (about 1 ½ cups). Wrap individually in plastic wrap and place into a large freezer bag and freeze. Reheat for around 5 minutes (if frozen) in the microwave. Top with salsa or fat-free sour cream. Enjoy. Note: If you want to add meat to this recipe, you certainly can. I’ve added canned chicken breast before and it was tasty.

These can be baked while they are fresh, too. They don’t have to be frozen. I bake at 350 for about 30 minutes.