These kid-approved freezer burritos will satiate your family with their delicious, southwestern flavor and a hearty blend of macros from brown rice and pinto beans. Make a batch to keep in the freezer for those busy days when you need a quick and healthy grab-and-go meal!
This post is brought to you by a Healthy Slice partner.
Tuesdays are complete chaos around here. Preschool, dance, soccer… it never fails to wipe out both the girls and myself. It’s a new phase we are entering into as a family- the age of activities. Even with only one child in them at the moment I see the challenges a busier schedule presents: skipped/interrupted nap times for siblings, extra laundry from the 3 daily outfit changes and the need to have meals planned and ready to go.
I am a meal plan lover myself. It gives me a great sense of calm to know what’s on the menu. Still, sometimes an extra errand can’t be skipped or I forget to defrost the chicken. What do they call that again? Oh yes, life. Life sometimes happens and I don’t get to making the meal I intended. Still, kids gotta eat (and mama does too).
In these situations I rely on convenience food. Since so many of the freezer foods from the store can be filled with junk, I try to make my own. Knowing the girls need a mixture of macros- carbs, protein and fat- to serve as a complete meal, one of the easiest ways to ensure a healthy mix of macros is by incorporating pulses. Don’t think you know what those are? I’ll bet you do!
Pulses are delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. 2016 is actually the International Year of Pulses so I’m teaming up with North American Pulses today to share how it’s easy to include these nutritional powerhouses in your weekly meals. Personally my favorite thing about pulses are their versatility. They can take on any flavor profile you prefer. From spicy sweet potato and black bean chili to new year’s soup with black eyed peas and collards, the possibilities are endless.
These burritos in particular are perfect for freezer storage, so they are ready to grab at a moment’s notice. They are packed with southwestern flavor and the cheesy goodness kids love.
The recipe makes a batch of 8 burritos that will last in the freezer for 3-4 months, just ready to be grabbed and eaten on your busiest days.
So add a batch of these to your next food prep day and save your future self from that painful moment when the kids are whining about being hungry while you stare blankly into the fridge wondering how to turn pickles slices and yogurt into a complete meal (just me?).
I’d love for you to join me in taking the Pulse Pledge, committing to eating pulses at least once a week for 10 weeks. By signing up you can win prizes, including a $100 gift card!
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup corn (frozen or canned will work)
- 1½ cup cooked brown rice
- 2½ cup pinto beans (canned or cooked from dried)
- 4 Tbsp taco seasoning
- ⅓ cup salsa
- ¼ cup chopped cilantro
- juice from 1 lime
- 2 cup shredded cheddar jack cheese
- 8 large, burrito-sized tortillas
- In a large pan over medium heat, add olive oil, onion and red pepper. Cook 3 minutes then add garlic. Cook an additional 2 minutes until fragrant.
- Add red pepper, corn, brown rice, pinto beans, taco seasoning and salsa. Mix well and allow to cook another 1-2 minutes.
- Remove from heat. Squeeze in lime juice and mix in cilantro. Allow mixture to cool completely.
- Taking one tortilla at a time, place ¼ cup shredded cheese and ½ cup of bean and rice mixture. Roll, tuck in sides, and finish rolling, then place on a rimmed baking sheet.
- Repeat with remaining 7 burritos, then place entire baking sheet in freezer for 2-3 hours, until frozen solid. At this point you an wrap them individually in tinfoil or transfer them all to a large Ziplock bag for safe keeping.
- To eat: wrap the burrito in a paper towel. Heat in microwave for 1 minute, then flip it over and heat for an additional 30 seconds-1 minute until heated through. Enjoy!
What is your favorite recipe that includes pulses?
Links are welcomed and encouraged!
This post is brought to you by my partnership with USA Pulses and Pulse Canada.