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    Freezer Cauliflower Rice Black Bean Burritos

    August 14, 2017 by Denise Bustard 19 Comments

    Home / Recipes / Vegetarian Meal Prep / Freezer Cauliflower Rice Black Bean Burritos

    Jump to Recipe Jump to Video

    These freezer cauliflower rice black bean burritos are lighter but just as tasty as the original! Loaded with veggies, salsa, black beans and cheese, and so convenient to have stocked in your freezer.

    two cauliflower rice black bean burritos in a stack with avocado chunks on top

    I normally get a little sad at this time of year, when the 'back to school' ads are going nuts and the trees in Calgary start to show a few yellow leaves.

    But this year, fall is what I'm excited about...we are having another Lunch Prep Challenge, our move is long behind us (thank goodness), and we have a new family member on the way.

    And it definitely helps that we have had an absolutely amazing summer, full of fun holidays and family adventures. I don't know what it was about this summer but I've been 150% committed to making the most of it.

    One thing that has really helped us make our way through our summer bucket list is having lots of healthy meals stocked up in the freezer. I have been so excited to share today's Freezer Cauliflower Rice Black Bean Burritos with you, because they have been one of our favorite convenient meals this summer!

    Recipe video

    Watch the video below to see exactly how I prepped my Freezer Cauliflower Rice Black Bean Burritos. They are so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    cauliflower in a food processor pre-riced

    cauliflower in a food processor after ricing

    I made my own cauliflower rice for this recipe, but if you are so lucky as to find pre-riced cauliflower in your grocery store, save yourself some time and some dishes and buy that instead 😉

    The cauliflower rice is cooked up with some red onion and bell pepper in taco seasoning.

    Now. This makes one seriously large batch: 12 burritos. If you are not feeling so committed to the rolling and wrapping part of this meal prep recipe, you might want to halve it.

    But if you are willing to put in the time to do the full batch, you won't regret it...these cauliflower rice black bean burritos are filling, delicious, and so so convenient!!

    red onion and bell peppers in saute pan

    burrito filling in saute pan after cooking

    Swapping the rice in these burritos with cauliflower rice lightens things up significantly. They are filling, but not so filling you feel like you need to unbutton the pants...not that I'd ever do that. That's what maternity leggings are for, right? 😉

    Anyway, you won't be left feeling hungry after eating these guys. Feel free to mix up the veggies you use, the seasoning (maybe swap for one of these 7 Easy Dry Rubs for Meat or Veggies?), and you could even go low-carb and ditch the tortilla. I don't know how that would freeze, but a low carb burrito bowl could make for a tasty supper, #amiright?

    tortilla being filled with the burrito stuffing

    tortilla being rolled up with stuffing inside

    These freezer cauliflower rice black bean burritos might be perfect to get your kids to help out with...you could form a little assembly line and have them help you scoop on the toppings, sprinkle cheese, and roll!

    So happy to finally share this recipe with you. Here's a video to show just how easy they are to make!

    Tips for perfect freezer cauliflower rice black bean burritos

    • wrap in plastic wrap, then store in a gallon freezer bag, or a re-usable storage container if you have the space, and store in the fridge for 3-4 days, or freezer for up to 3 months
    • shortcut: use pre-riced cauliflower (you may need to cook for slightly longer depending on the size of the 'rice')
    • swaps: bell pepper for zucchini or asparagus, omit the tortilla for a low carb burrito bowl, red salsa for salsa verde, taco seasoning for fajita seasoning
    • more freezer-friendly meals: 7 Healthy Breakfast Egg Muffins, Healthy Baked Cauliflower Chickpea Samosas, Lasagna Stuffed Portobello Mushrooms
    cauliflower rice black bean burrito cut in half and stacked on a plate with avocado slices
    Print Recipe
    4.67 from 6 votes

    Freezer Cauliflower Rice Black Bean Burritos

    Course: Dinner
    Cuisine: American
    Calories: 406kcal
    Author: Denise Bustard
    Servings: 12
    These freezer cauliflower rice black bean burritos are lighter but just as tasty as the original!  Loaded with veggies, salsa, black beans and cheese, and so convenient to have stocked in your freezer.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins

    Ingredients

    Cauliflower Rice

    • 1 head of cauliflower cut into small florets (or 6 cups riced)
    • 1 tablespoon olive oil
    • ½ red onion chopped
    • 1 bell pepper chopped
    • ¼ cup taco seasoning

    Burritos

    • 12 large tortillas
    • 19 oz can of black beans drained and rinsed
    • 4 cups shredded cheese mozza, cheddar, monterey jack all work
    • 16 oz jar of salsa

    Other toppings

    • avocado slices
    • sour cream or greek yogurt

    Instructions

    • To rice your cauliflower, either use a box grater, or pulse the cauliflower florets in a food processor until uniform and fine.
    • Heat oil in a large pan and cook the onions and bell pepper until soft, roughly 5 minutes.
    • Add the cauliflower rice and taco seasoning and cook for another 2-3 minutes, stirring continuously so everything is coated in the seasoning.
    • When cauliflower rice is slightly soft (not mushy), remove from heat and allow to cool completely.
    • Assemble burritos: roughly ½ cup of the cauliflower rice mixture, topped with 2 spoonfuls of black beans, 2 spoons of salsa and ⅓ cup of shredded cheese.
    • Roll and wrap tightly in plastic wrap.
    • Storage:Store wrapped in plastic and in a storage container or large freezer bag. They are good in the fridge for 2-3 days and the freezer for up to 3 months.
    • To Re-heat:Unwrap and heat in the microwave on a paper towel in 30 second increments, flipping each time, until heated through. Crisp up in a frying or grill pan, or on a George Foreman grill.

    Notes

    After thawing, these burritos can release a bit of water, and are best crisped up on a sandwich press/indoor grill/frying pan.

    Nutrition

    Serving: 1burrito | Calories: 406kcal | Carbohydrates: 44g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1031mg | Fiber: 5g | Sugar: 4g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Sweet Potato Breakfast Meal Prep Bowls
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    https://sweetpeasandsaffron.com/about

    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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