Name: Bean & Rice Freezer Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Ingredients: ½ medium yellow onion, chopped; 2 to 3 garlic cloves, minced; 1 teaspoon extra virgin olive oil; 1 cup (250 ml) vegetable broth, divided; 3 tablespoons diced canned green chiles; Salt and black pepper to taste; 1 teaspoon cumin; 6 large flour tortillas; 2 cups (320 g) cooked brown rice (see method); Juice of ½ lime; 2 tablespoons nutritional yeast, optional; ¼ teaspoon ancho chile powder; 3 cups (525 g) cooked pinto beans (see method) or two 15-ounce (425 g) cans, rinsed and drained; ½ teaspoon smoked paprika

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Don’t you love it when you find something you’d stored in your freezer months earlier and forgotten about? Like that awesome soup or that little bit of leftover pesto? Wouldn’t it be lovely, when you’re super hungry and standing in front of your refrigerator, staring blankly, with both the fridge and the freezer doors open, to suddenly spot those crazy-tasty and satisfying bean and rice burritos that you planted there a couple months before? You should get on that now—future you is going to