Freezer Bean & Rice Burritos
The ultimate college meal prep — cheap, filling, and endlessly customizable. Make 10 burritos and stash them in the freezer for those late-night study sessions.
PROTEIN 14g
CALORIES 338
P:E RATIO 4.1
TIME 35m
YIELD 10
P:E 4.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans (15 oz each) pinto beans, drained and rinsed HIGH FIBER
3 cups cooked white rice CARB BASE
1 cup frozen corn, thawed PRODUCE
1 cup salsa (any heat level) FLAVOR
1 teaspoon cumin FLAVOR
1 teaspoon chili powder FLAVOR
½ teaspoon garlic powder FLAVOR
½ teaspoon onion powder FLAVOR
¼ cup fresh cilantro, chopped (optional) FLAVOR
10 large flour tortillas (10-inch) CARB BASE
1 tablespoon olive oil FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Freeze individually wrapped for up to 3 months. Refrigerate unwrapped for up to 4 days.
- Batching: Total cost for 10 burritos is usually under $8 — that's less than $1 each.
- Reheat: Remove wrapping, wrap in a damp paper towel, and microwave from frozen for 2½–3 minutes, flipping halfway. Or thaw overnight and microwave for 90 seconds.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat olive oil in a large skillet over medium heat. Add pinto beans, cumin, chili powder, garlic powder, and onion powder.
02
HIGH HEAT SEAR
Cook for 3–4 minutes, mashing about half the beans with a fork for a creamy texture.
03
HIGH HEAT SEAR
Add corn and salsa; stir and cook for 2 more minutes. Remove from heat.
04
THE MACRO PREP
Stir in cooked rice and cilantro. Season with salt.
05
STEP 5
Divide filling among tortillas (about ½ cup per burrito). Roll tightly: fold bottom up, sides in, then roll forward.
06
STEP 6
Wrap each burrito in parchment paper or foil. Place in a large freezer bag, press out air, and freeze flat.