Freezer Cauliflower Rice Black Bean Burritos
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.
head of cauliflower
cut into small florets (or 6 cups riced)
can of black beans
drained and rinsed
mozza, cheddar, monterey jack all work
jar of salsa
sour cream or greek yogurt
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.
After thawing, these burritos can release a bit of water, and are best crisped up on a sandwich press/indoor grill/frying pan.