Freezer ‘BRC’ Beans, Rice, and Cheese Burritos

I hope you don’t mind 2 recipe posts in one day, but it seems many of you on Facebook were interested in more details about my BRC Freezer Burritos.  It so simple, it’s silly.   First of all, it all started with this Crockpot Homemade Refried Beans recipe.  A lightbulb went on in my head – crockpot?!  I can’t believe I’ve been paying $1 per can for refried beans and even more at times for black beans.  I did things a little differently though and added both refried beans and black beans together in the crockpot, with rest of the instructions followed fairly closely to the original recipe.

Fat-free Refried Beans

  • 2 lb. dry pinto beans (about 5 c.), rinsed and drained
  • ½-¾ large onion, roughly chopped
  • 8 cloves garlic, peeled and crushed
  • 3 Tbsp. cumin
  • ½ Tbsp. dried oregano
  • ½ Tbsp. paprika
  • Sprinkle of cayenne pepper
  • 12 c. water
  • 4 tsp. salt, more or less depending on preference
Secondly the spanish rice, that one was even easier.  Basically you do everything normally as if you were cooking a pot of white rice, but just add a jar of salsa or a can of diced tomatoes and some diced green chiles.  I also added a bunch of cilantro, yes it’s that simple. From there you just cook the rice as you normally would.
Simple Spanish Rice
  • 2 cups white rice
  • 4 cups water
  • 1 jar of salsa (or 1 can diced tomatoes/green chiles)
  • cilantro (optional)

Now you’re ready to start rolling it all together.  I took about 1/4 of the beans and blended them in the blender instead of mashing the whole batch.  I like my burritos with whole beans, but adding some smashed up beans makes it a whole lot easier to prepare. You’ll need beans, rice, cheese, and foil.

First start by warming up 5-10 tortillas at a time in the microwave, you want them to be pliable so when you roll them they don’t crack or break.  While they’re warming up tear your foil into small sheets so you can roll them up individually.  I have found that this is a great way to prevent freezer burn and makes it easy to grab and go.

Then start adding your ingredients, roll them up, and stick them in the freezer!  We opt to leave them fairly plain and save the salsa and sour cream for when we actually eat them, you could add all your garnishings now if you choose to though.  When you re-heat them just wrap them in a damp paper towel to keep them nice and moist.

 


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  1. These are the best! When I had my second child, a friend of mine made a bunch of these for us and they were the greatest dinner anyone could have prepared for us. Quick, healthy, no mess and they lasted us for a month :)

  2. Michele Murphy says:

    I’ve made something like this before, and also breakfast burritos (using the beans and cheese, but also adding some scrambled eggs). I found that I like to use the individual wax paper sheets, and the food service precut foil. I roll in the wax paper then, again in the foil. The foil is very thin, but the double layer of protection works well in the freezer. When I’m ready to microwave, I just take off the outer “foil” jacket, and heat up in the wax paper. Works great.

  3. I love this! Thanks for sharing. I’m definitely going to try it ASAP. :)

  4. TH K’s for sharing! When I make frozen boritos (different variety) I wrap each in a paper towel then foil. When it’s time to eat, I remove the foil and place them in the micro with the papertowrl still on. As it cooks the paper towel moistens itself from the icy borito and they come out perfect. Just an idea.

  5. Hi,

    I’m interested in cooking your recipe for spanish rice. I just have a couple of questions. For the jar of salsa, how many ounces would be best and I usually cook my rice in an electric rice cooker, would that work or do I need to use the stovetop?

    Thanks for all your recipes and for all the emails you send making it easier for me to save money. I recently moved to Washington State and have not been able to find a job yet.

    Christy

    • Christy, I’m not sure of the size but I did the tomatoes/green chiles and my can was at least 10oz. If I had a rice cooker, I might have used that but it made no difference at all on the stove top.

      I’m so glad you’re finding the articles here at TFF helpful.

  6. OMG, this is brilliant! I have an addiction to those microwave burritos. I’m not sure why but I never thought of making these to freeze. Sounds like you’ve given me a lunch idea!

  7. Thanks Julia! These look amazing! I had to pin this on pinterest.

  8. Anonymous says:

    The way I make my rice is:
    Put a bit of oil and brown your rice (however many cups of rice your making) make sure they r brown and not burnt than you must add 2 cups of water for each cup of rice your making, I do it from scratch and add 2-3 tomatoes with a piece of onion, garlic and salt (to taste), cumin in blender, blend and strain juice in rice you just browned. Add a half of chicken bullion in, bring to boil, then on low till rice is done. This is a bit more complicated but that’s how it’s made in Mexican restaurants.

  9. Linda Dietz says:

    Can’t wait to make a batch of these! Where does one purchase the precut pieces of foil? Perhaps Sam’s Club or Gordon Food Service? That would make the project so much easier!

  10. I made breackfast versions of these the other day!! Thanks for the great idea :)

  11. I did too, you’re very welcome!

  12. What a great idea! I’ve seen the pre-cut foil even at Dollar Tree and its usually the Reynolds brand too.

    Will try this on this coming weekend!

    Thanks…

  13. You could wrap them all in plastic wrap instead of foil to make it easier to go straight to the microwave even if you are at work. To prevent freezer burn, puy the wrapped burritos in a paper bag, then in the freezer.

  14. Thanks for the great idea! How long do you put the burritos in the microwave for?

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