The convenience factor is off the charts. I can only spare five minutes to wolf something down? Go to the freezer. Grab a burrito. No leftovers for my guy to take to work the next day? Grab a burrito. Simply craving a ridiculously delicious lunch? Grab a burrito. This refried bean burrito recipe has you covered!

In fact, “grab a burrito” may just be the answer to all of life’s problems. Not sure which preschool to enroll your toddler in? Grab a burrito. Seeking world peace? Grab a burrito.

Okay, so it may not solve everything. But when you’re eating one, it kinda feels like it.

This refried bean burrito recipe is so, so easy you almost feel guilty. I think that kind of recipe is the very best kind.

Refried Bean Burrito Ingredients

So here’s what you do. Break out a big bowl and stir together some refried beans (I usually use my homemade Crock Pot version), cooked brown rice, your favorite salsa, a can of green chiles, a little corn, and some shredded cheese – vegan or not – if you like.

If you’re making meatless burritos, you’re done with the filling! Wasn’t that easy?! Or you can break some out, if you want, and add a little cooked shredded chicken to a portion.

How to Make Refried Bean Burritos

After you’ve stirred together the filling, just plop a bit onto a big flour tortilla, wrap it up, and lay it in a pan. Repeat a few times, sprinkle a little cheese/vegan cheese on top, and bake.

Now that I’m eating dairy-free, I make a vegan filling for myself. I simply leaving out the cheese and, of course, omit the chicken. Sometimes I’ll add 1/2 teaspoon of cumin and a pinch of salt to amp up the flavor, then, if I’m serving them right away, I smother ’em a bit in a creamy vegan sauce and some veggies.

Yasss.

How to Freeze Refried Bean Burritos for Later

Eat ’em now, eat ’em later. To freeze, you can either add them to a freezer bag as-is for shorter term or, for longer, wrap individual burritos in foil and mark them with a Sharpie.

To thaw, you can reheat in the oven, on a grill, over a campfire (we’ve done this!) or, of course, in the microwave (about 2 minutes on high).

And whenever you do eat them, try a little avocado, some salsa, maybe a little sour cream on the side.

Or straight-up! Seriously delicious either way.

And you’ll soon learn, when a bevy of these burritos are in your freezer, you’ll feel like you can conquer the world. If life give you lemons, you’ll know what to do. Eat a burrito.

More Burrito Recipes

• I love these black bean burritos that cook up on the grill.
• These Black Bean & Sweet Potato Burritos from Mel’s Kitchen Cafe look so great!
• Breakfast Burritos for a crowd! Love these from Kalyn’s Kitchen.

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Refried Bean Burrito Recipe

Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 234kcal

Author Kare

Ingredients

• 15 ounces refried beans one can; or two cups homemade refried beans [our favorite recipe]
• 2 cups cooked brown rice*
• 1 cup salsa just use your favorite kind; any kind should do fine
• 1 5-ounce can diced green chilies
• 1 cup frozen corn kernels thawed
• 1 1/2 cups shredded cheddar cheese divided
• 12 flour tortillas** 10-inch size

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don’t seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you’re making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they’re starting to turn golden brown. Serve.

Notes

* Feel free to substitute white rice if you prefer. 

** If you’re a vegetarian, make sure you use vegetarian (lard-free) refried beans and lard-free tortillas.

Topping ideas:

Top with salsa, pico de gallo, avocado crema, sour cream or vegan sour cream, guacamole, diced tomatoes, diced avocados, fresh cilantro, or sliced scallions

Make-ahead:

Let cool and wrap individual burritos tightly in foil to freeze. To reheat, remove foil and wrap loosely in a paper towel. Microwave on high for about two minutes, flip, and cook for another minute or so until heated through. These can also be reheated on the grill or even over a campfire (keep them in the foil)! I’ve also plopped these directly in freezer bags for shorter-term freezing. Another make-ahead option? Make the filling ahead of time then assemble the burritos later on. The filling lasts in the refrigerator for about 3 days, or freeze in a freezer bag for several months.

Vegan/dairy-free option:

Leave out the cheese or sub vegan cheese. I also like to add an extra pinch of salt and pepper plus 1/2 teaspoon of ground cumin to amp up the flavor for the vegan version. 

Meat option:

Add cooked shredded chicken to the mix for the meat-eaters. 

Nutrition

Calories: 234kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 663mg | Potassium: 225mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg

The post Refried Bean Burritos Recipe appeared first on Kitchen Treaty.

Neither subject, clearly, is particularly scintillating, so … backspace, backspace, backspace, chili. I’ll just talk about this Crock Pot Buffalo Cauliflower Chili, because I’m just plain out of any other good ideas. Writer’s block: it’s a real thing.

Note: this is not buffalo chili. It’s buffalo chili. See the difference? I have definitely not changed my ways; it is definitely not buffalo of the American Bison variety.

It is buffalo of the wing variety. But it’s not buffalo wings, either, because that’s still meat. And that would be weird. It’s just the sauce. And cauliflower. And a bunch of other stuff to make it into chili.

(See how I am not kidding about my writer’s block?!)

I actually bought the Frank’s Red Hot sauce for another recipe idea I have up my sleeve, but on a whim, I threw this together too. And WE LOVED IT. Because the cauliflower cooks for a good long time, it just sort of melds with the beans, tomatoes, onions, and sauce and creates this wonderful thick chili texture. The Frank’s Red Hot, chili powder, and cayenne lend a nice wallop of heat, but it’s a nice sort of heat. No pain. And it’s mellowed a bit by the brown sugar and the cheese you throw on top. Blue cheese is a must. Unless you hate it, then cheddar is a must. Unless you’re a vegan, in that case, I think you’ll still like it without the cheese.

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Crock Pot Vegetarian Buffalo Cauliflower Chili

Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it’s game day or any day. This is a super easy one-pot slow cooker meal – no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner’s ready.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 1/2 medium head cauliflower about 4 cups florets
• 1 medium onion diced (about 2 cups)
• 4 cups cooked cannellini beans or 2 15-oz. cans, drained
• 1 28-ounce can diced tomatoes with juice
• 1 4-ounce can fire-roasted diced green chilies
• 1/2 cup Frank’s Red Hot original sauce
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon cayenne pepper plus more to taste if desired
• 1/2 teaspoon kosher salt plus more to taste if desired
• Assorted toppings such as blue cheese diced celery, diced red onion, sliced scallions, sour cream or this vegan cashew sour cream (so good!), or shredded cheddar cheese

Instructions

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

Notes

Dairy-Free/Vegan Option:

Omit the cheese. Use vegan sour cream.

The post Crock Pot Buffalo Cauliflower Chili appeared first on Kitchen Treaty.