These are so much better than just your basic frozen burritos from the store. You will not be sad about having some of these stashed in the freezer. Great for a quick dinner or lunch. The kids and husband loved them! I looked at several burrito recipes, took my 3 favorite and used the parts that I liked best from each to come up with this recipe. One of the beauties of burritos is that you can adapt and customize them to your liking.
I just threw the rice ingredients in my rice cooker and then started working on other stuff. I prefer fewer large chunks of tomato, so I whirled those around in a food processor a bit first. With the broth, garlic, and tomatoes in there, it is a flavorful rice and the cilantro adds the perfect finishing touch. You might even want to make extra to serve on the side!
Mashing some of the beans helps to bind the filling together. I used my food processor again to quickly chop up the onion. Then I measured out the seasonings in advance so they could be quickly added after the onion had started cooking.
Instead of using just sour cream, I decided to try this Greek yogurt and hot sauce combo. A fun way to add even more flavor! I forgot to spread it on the tortillas for the pictures, so I just put a dollop on top of the filling. Either way works.
Cook rice according to cooking instructions for a rice cooker or in a saucepan, but instead of adding water, add the chicken broth, tomatoes, salt, and garlic. I prefer fewer large tomato chunks, so I swirled them around in a food processor briefly first. When rice is done cooking, stir in the chopped cilantro.
For the Beef and Bean Filling:
Meanwhile, combine broth and half of beans in a medium bowl. Use a potato masher or fork to coarsely mash the beans together with the broth. Set aside.
Heat oil in a 12-inch nonstick skillet over medium heat. Add onion and cook for about 5 minutes. Stir in garlic, cumin, oregano, and chile powder, and cook until fragrant, about 1 minute. Add beef and cook until no longer pink, 6-8 minutes.
Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.
Wrap tortillas in clean dish towel and microwave until soft, about 90 seconds. Arrange tortillas on counter. Mix yogurt and hot sauce together (or use just sour cream) and spread about 1 tablespoon over each tortilla. Divide rice, beef-and-bean filling, and about 1 1/2 cups cheese evenly among tortillas. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Place on a foil-lined baking sheet, seam side down.
To serve immediately:
Adjust oven rack 3 inches from broiler and heat broiler. Sprinkle remaining cheese over burritos and transfer to oven. Broil until cheese is melted and starting to brown, 3-5 minutes. Serve.
Preparing For the Freezer:
Place baking sheet of burritos in the freezer for about 30 minutes. This will help keep them from coming apart while wrapping. Wrap each burrito individually in foil. Place wrapped burritos in a resealable bag and freeze for up to 3 months.
Prepare after Freezing:
Microwave - Remove foil from burrito. Poke holes in the top several times with fork. Microwave for about 2 minutes. Gently poke a few more holes, sprinkle some shredded cheese on top, then microwave for 1 more minute. For a crispy outside, broil the burritos briefly.
Oven - Thaw. Leave burritos in foil and warm in the oven at 350 for about 10 minutes. Sprinkle with cheese, then broil until cheese is melted and starting to brown. (You could heat from frozen, but it would take longer to reheat.)
The rice and filling can be made and refrigerated up to 24 hours in advance.
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