Bean and Rice Burritos
To make bean and rice burritos, mash or season canned beans with cumin and garlic, spoon them onto tortillas with cooked rice, cheese, and salsa, and roll them up tight. Warm them in a dry pan to crisp the outside and melt the cheese. They cost pennies each, use pantry staples, and freeze brilliantly — wrap them individually and microwave one whenever you need a fast, filling meal. Don't overfill or they won't roll.
Bean and rice burritos are meal-prep gold for anyone on a budget — seasoned beans, rice, and cheese wrapped in a tortilla, costing pennies each and freezing beautifully. Make a batch on the weekend and you’ve got a week of fast, filling meals that just need a couple of minutes in the microwave. Cheap eating doesn’t get much more satisfying.
Season the beans
Canned beans are the cheap, protein-packed base. Warm them with cumin, garlic, and a splash of water, and mash some for a creamier, more cohesive filling. It’s a tiny step that makes them taste like more than a plain can.
Roll it right
Two rules: warm the tortilla so it’s flexible, and don’t overfill — less filling rolls tighter and holds together. Sear it seam-side down in a dry pan to seal and crisp it.
Batch and freeze
The whole point: make a big batch, wrap each burrito individually, and freeze. Reheat one whenever you need a meal. A few dollars becomes two weeks of dinners and lunches.
Make it yours
- Beans: black or pinto; refried for extra creaminess.
- Add-ins: corn, sautéed peppers and onion, or leftover veg.
- Spice: salsa, jalapeños, or hot sauce.
- Fresh on top: sour cream, avocado, and fresh salsa when you eat.
Roll, crisp (or freeze), and you’re sorted. It’s the ultimate budget meal-prep — cheap, filling, freezer-friendly, and genuinely tasty, the trifecta that makes eating well on very little actually doable.
At a glance
Bean and Rice Burritos
Ingredients
Tap an ingredient to check it off
Instructions
- Warm the beans with the cumin, garlic, and a splash of water; mash some for a creamier texture.
- Warm the tortillas so they roll easily.
- Spoon rice, beans, cheese, and salsa in a line just below the centre — don't overfill.
- Fold the sides in and roll up tight.
- Crisp seam-side down in a dry pan, or wrap and freeze for later.
Frequently asked questions
How do I roll a burrito so it doesn't fall apart?
Warm the tortilla first so it's pliable, don't overfill it (a common mistake — less filling rolls tighter), and keep the filling in a line just below the centre. Fold the sides in, then roll away from you, tucking as you go. Searing the rolled burrito seam-side down in a dry pan seals it shut and crisps the outside. A too-full burrito bursts; a modest one holds together.
Can I make a batch and freeze them?
Yes — this is one of the best freezer meals for a tight budget. Make a big batch, wrap each burrito individually in foil or parchment, and freeze. Reheat one from frozen in the microwave (a few minutes) or oven whenever you need a fast, filling meal. A batch session costs a few dollars and gives you a week or two of ready dinners and lunches.
What beans and fillings work best?
Canned black beans or pinto beans are cheap and ideal — drain, then warm with cumin, garlic, and a little of their liquid, and mash some for a creamier texture. Beyond rice and cheese, add corn, salsa, sautéed peppers and onion, or leftover veg. Keep wet toppings like sour cream and fresh salsa on the side if you're freezing them, and add fresh when you eat.