Freezer-Friendly Bean and Rice Burritos

Easy individually-wrapped bean and rice burritos for the freezer! These burritos are simple and delicious!
Yield: 

8 burritos
Ingredients: 

4 cups cooked pinto beans (or beans of your choice)
4 cups cooked rice (1 1/3 cups dry rice, cooked)
4 cups (16 ounces) shredded Mexican or cheddar cheese
Salt, to taste
Hot sauce, optional (we like Tapatio or Cholula)
8 burrito-size flour tortillas
Sour cream or hot sauce, for serving Instructions: 

1.
In a large bowl, toss together the beans, rice, cheese, and some
splashes of hot sauce (if using). Add a little salt if you haven’t
already salted your beans or rice.

2. Spread about 1 1/2 cups of the beans and rice mixture on each
tortilla. Fold into burritos (see below). Wrap individually in pieces of
foil.

3. Place foil-wrapped burritos in a gallon-size freezer Ziplock bag,
removing excess air if possible. Label with name and date. Freeze for up
to 6 months (if tightly wrapped).

Reheating instructions:

From frozen: Place frozen burritos a few inches apart directly on
oven rack. Turn oven on to 375 degrees and bake for 35-40 minutes, until
hot inside. Serve with sour cream or hot sauce!

From thawed (or freshly made): Place burritos a few inches apart directly on oven rack. Turn oven on to 375 degrees and bake for 25 minutes, until hot inside. Serve with sour cream or hot sauce!

This recipe is from Tammy’s Recipes.