This week, I’m doing a little extra cooking. I set aside one evening to make extra burritos to stalk my freezer for easy and simple meals this fall. While I can’t set aside an entire day to Once a Month Cooking, I can triple batch one recipe.

And this my friends, is the recipe to make extra batches of. It’s versatile and delicious, you can pre-package individual portions or create a meal with extra helpings with a larger container. Enjoy the photos and the recipe! I cut back on the portions so you can make it for a family of 4. 

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Slice and dice your favorite veggies or what ever happens to be growing in your garden.  

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Cook your rice according to package directions. Add the beans and mix it up! 

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Set up an assembly line with your rice & beans, veggies, salsa, and avocado dip. 

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Assemble your burritos.  

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Wrap it up! 

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28 burritos ready to go. 


Brown Rice & Black Bean Burritos
Serves 4
Mexican dish full of black beans, brown rice and salsa. A great snack to take on the go or freeze for those hectic days. This is a recipe in which you can add anything to. Add your favorite veggies, salsa or avocado dip.
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Prep Time
1 hr
Prep Time
1 hr
  1. 1 cup cooked rice (brown or white)
  2. 2 tablespoons olive oil
  3. 1 medium onions, chopped
  4. 2 garlic cloves, chopped
  5. 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  6. 1/2 teaspoon ground cumin
  7. Coarse salt and ground pepper
  8. 1 can of crushed tomatoes
  9. 1 cans (15 ounces each) black beans, drained and rinsed
  10. 3 scallions, thinly sliced
  11. 1 cup diced bell peppers (any color or any veggie)
  12. 8 burrito-size flour or corn tortillas, 10 inches
  1. 1 bag frozen corn kernels (10 ounces)
  2. Avocado Dip (your favorite made from scratch
  3. Salsa
  4. Bell Peppers
  1. Cook rice according to package instructions; set aside.
  2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomatos, and cook, stirring, 1 minute.
  3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
To Assemble Burritos
  1. Lay torritalls flat and fill with rice, bean mixture, and salsa (if preferred).
  2. Mound 1/4 cup rice, 3/4 cup bean mixture, dip or salsa and fold sides, and hold them in.
  3. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  4. Place on a baking sheet; bake at 450 degrees for 20 to 25 minutes.
  5. Serve immediately or wrap per freezing instructions.
Freezer Notes
  1. Place burritos in a freezer container. If you don't plan to eat these within 2 months, wrap each burrito in syran wrap and then foil. This is the best way to prevent freezer burn taste.
Heather Riggleman

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