Recipes Ingredients Pasta and Grains Rice Recipes Freezer Burritos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 35 mins Total Time: 35 mins Yield: 8 Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice, cheese, and any shredded meat and vegetables you like. Then swaddle and stash in the freezer -- the burritos can be defrosted in the microwave or oven and couldn't be more satisfying. Ingredients ¼ cup extra-virgin olive oil, plus more for crisping 2 tablespoons minced garlic (from 5 to 6 cloves) 2 teaspoons chili powder 1 can (4.5 ounces) chopped green chiles 2 cans (each 15 ounces) beans, such as black, pinto, or kidney, 1 drained, 1 undrained (3 cups total) Kosher salt and freshly ground pepper 8 flour tortillas (each 10 inches) 2 cups steamed rice 2 cups grated cheese, such as cheddar or Monterey Jack (from 7 ounces) 2 cups shredded cooked meat, such as chicken, beef, or pork; or tofu or Easy Roasted Vegetables 2 cups coarsely chopped baby greens, such as spinach, arugula, or kale Directions Heat a medium skillet over medium-high. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook 1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes. Layer each tortilla with 1/3 cup bean mixture, followed by 1/4 cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package. Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months. To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350-degree oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side. Rate it Print