Mandy's Vegetarian Rice and Bean Burrito

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 647.9 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 12.6 g
  • Protein: 11.3 g

View full nutritional breakdown of Mandy's Vegetarian Rice and Bean Burrito calories by ingredient
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Introduction

I love buying Amy's burritos, but they get quite expensive if you eat them every day. Here is my make and freeze version that I love bringing for my lunch at work, or microwaving for a post-workout snack. I love buying Amy's burritos, but they get quite expensive if you eat them every day. Here is my make and freeze version that I love bringing for my lunch at work, or microwaving for a post-workout snack.
Number of Servings: 12

Ingredients

    12 tortillas (I use low carb or high fiber, whole wheat)
    1 can refried beans (I use the fat free vegetarian kind)
    1 can black beans
    2 cups Brown Rice (cooked)
    1 can enchilada sauce
    1 small onion (chopped)
    1/2 tbsp olive oil
    1/2 tsp cumin
    1/2 tsp chili powder

Tips

You can add cheese or any other ingredient to this burrito. It is a very versatile recipe. I make it slightly different every time depending on what veggies and beans I have in my house.


Directions

First, brown your chopped onion in the olive oil. While onion is cooking, also cook your brown rice. Mix the refried beans, black beans, spices and enchilada sauce in a large bowl. When onion and rice have cooked, add to the bean and sauce mixture. Portion the filling across 12 tortillas, and wrap into a burrito. To freeze, I wrap each individually in plastic wrap, then I put them into individual sandwich bags, then I store them in a freezer bag. To cook, I microwave from 2 to 2.5 minutes on high.

Serving Size: Makes 12 freeze-ahead burritos

Number of Servings: 12

Recipe submitted by SparkPeople user SNOWFLAKED28.

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