Recipe: Frozen Black Bean Burritos

One of the more frequently asked questions on my blog is, “when was the first time you really felt a difference in your energy?” I love that question, because it has a supremely easy answer—when I cut out processed foods. Inevitably, the next question is something like, “How do you find the time?”

I am the first to admit that the convenience of processed foods is unmatched. I will never be able to tell you that you can home-make something that is as easy and quick as buying a frozen dinner and microwaving it. But I can tell you, without a doubt, that those types of foods (yes, even the “healthy” varieties) got me to 272 pounds with high-cholesterol and high-blood pressure at the age of 25.

Today, I’m sharing with you my take on the king of processed foods—the frozen burrito. My burritos are flavorful, chock-full of nutrients, and made of real food. Yes, you have to make a time commitment to make them, but once they are done, you are in grab-and-go heaven. I set aside 90 minutes on the weekend to batch cook, and they make enough for lunches for my husband and I for two weeks.

Frozen Black Bean Burritos

Makes about 20 burritos

For the Seasoned Black Beans

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cans black beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 2 tablespoons lime juice
  • Salt and pepper, to taste
For the Fresh Salsa

  • 3 ½ cups chopped, seeded tomatoes
  • ¼ cup chopped cilantro
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 serano pepper, seeded and minced
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • Salt and pepper, to taste

For the burritos

  • 2 cups cooked brown rice
  • 20 warm whole wheat, fajita-sized tortillas
  • 1 cup shredded cheddar cheese (optional)

  1. For the black beans, in a medium saucepan heat olive oil over medium-low heat. Add in onion and garlic and cook until tender. Add remaining black bean ingredients and cook for 5-7 minutes, or until beans are mushy and soft.
  2. For the salsa, combine all ingredients well and let rest in fridge for 30 minutes for flavors to meld.
  3. To assemble burritos, place a small spoonful of each of the rice, beans and salsa in the middle of the burrito. Top with cheese, if using. Fold burrito.
  4. To freeze, wrap burritos in aluminum foil squares and store in a zip-top bag in the freezer.
  5. To reheat, unwrap burritos from foil and wrap in a paper towel. Heat on full power for 45-60 seconds in microwave. The filling will be super hot, so let it rest a bit before diving in.

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!