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Cabot® Make-Ahead Bean and Cheese Burritos

Make-ahead burritos are fast and easy to make and perfect for meal prepping. Make a batch (or even double) on the weekend to store in the freezer and you’re all set with healthy lunch and dinner options for a week or two, depending on how many you make and how many people you’re feeding. Just grab one out of the freezer, pop it in the microwave or toaster oven and dig in! You can also put them in the oven. Recipe provided by Cabot Creamery Cooperative.

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
561 calories per serving


> 2 cups white rice
> 2 1/2 cups water
> 1 lime, zested and juiced
> 1/4 cup chopped cilantro
> 1 tbsp olive oil
> 1 red bell pepper, sliced
> 1 small onion, sliced
> 2 (15 oz) cans black beans, rinsed and drained
> 1/2 cup enchilada sauce
> 1 tsp chili powder
> 1 tsp ground cumin
> Salt and pepper, to taste
> 8 oz Cabot ® Sharp Cheddar, grated (about 2 cups)
> 8 large 12-inch burrito-size flour tortillas

To Garnish:

> Guacamole
> Cabot ® Sour Cream


Mix rice and water in a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes. Remove from heat and stir in lime juice, zest and cilantro. Season with salt and pepper to taste. Allow to cool slightly.
Heat olive oil in a large skillet over medium high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
Combine beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
Take each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded cheddar. Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas.
*To Cook from Refrigeration: Place the burrito in a skillet and cook over medium-low heat until the outside is brown and crispy, and the cheese is melted on the inside, about 3-4 minutes per side. *To Microwave from Frozen: Remove burrito from foil and place on a microwave-safe plate. Microwave for 2-3 minutes, or until the burrito has completely thawed. If a crispy burrito is desired, transfer to a skillet and cook over medium-low heat for 3-4 minutes per side. *To Bake from Frozen: Preheat the oven to 400 degrees. Place the wrapped burrito on a baking sheet and bake for about 45 minutes. If a crispy burrito is desired, after 45-minutes unwrap the burrito, and put back in the oven for another 10 minutes.


Recipe Sponsoredy by Cabot Creamery Cooperative.

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