{Recipe} Homemade Bean, Rice, & Cheese Burritos


Today I’m re-posting a “recipe” from my last blog.

Andrew loves frozen bean and cheese burritos. He could eat them pretty much every day for lunch. So last fall I decided to try making them myself to save money and add some nutrition.

I cooked a bunch of pinto beans for a few hours, then mashed them with a potato masher. Next, I threw them in a blender with a little olive oil and bunch of salsa. Finally, I mixed that with a generous portion of garlic salt, chili powder, and crushed red pepper flakes. Wa-la. Refried beans that taste awesome and are actually good for you!

I slathered the beans onto fifteen tortillas, added handfuls of cooked brown rice, topped it all off with grated Mexican blend cheese, and rolled them up. They’re all happily packaged in foil and stacked in ziplock freezer bags ready for consumption. Hooray!


If that sounds a little too involved, here’s what I did last time and Andrew is loving them. You’ll need:

  • A bunch of pinto beans that are cooked until they’re soft and can be mashed easily
  • Any kind(s) of salsa you like
  • Salt and pepper
  • Cheese
  • Cooked white or brown rice
  • Grated cheese

Mash the pinto beans using a potato masher and combine with salsa, salt, and pepper, all to taste. I did two small jars of salsa, one hot and one medium. I’ve also used taco sauce before. You can always add chili powder, garlic salt, fresh garlic, or anything else that sounds good! Anything goes. Throw a dollop of the bean mixture on flour tortillas. Top with rice and cheese. Fold and wrap in tin foil. Freeze. Enjoy!

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