Make-ahead burritos
Photo credit: Eating Well
Ingredients.
Ingredients:
8 flour tortillas (burrito-size)
2 can black beans (15 oz each), drained and rinsed
4 cups rice (I like Costco microwaveable cilantro lime rice, 2 bags)
1 cup shredded cheese (mexican blend, cheddar, or mozzarella)
2 cups vegetables (I like baby spinach, bell peppers, and/or mushrooms)
2 avocados, sliced or mashed
Protein options: Leftovers like steak, pork, or chicken work well
Dressing
Guacamole, chimichurri, salsa or Trader Joe’s cilantro lime dressing.
Instructions.
Prepare 8 square pieces of aluminum foil (about 8x8 inches each) and lay a tortilla on top of each.
In a large bowl, mix together beans, rice, avocados and cheese.
Add 1 tbsp dressing to each tortilla, across the middle. Evenly distribute the mixed ingredients to the tortillas (on the top center half) and tightly pack the ingredients. Roll the tortilla over the ingredients once, fold the two sides in, then finish rolling the tortilla. Wrap tightly with foil.
Store in 2 large ziploc bags (4 burritos per bag) and freeze until ready to serve.
Meal-prep notes.
This recipe is freezer friendly. Freeze for up to 3 months.
To reheat, remove foil and microwave for 90 seconds on medium power on each side.
Nutrition facts.
Avocados are rich in fiber, healthy fats (brain development), vitamin B6, folate, vitamin E, and zinc (immune health)
Spinach is a great source of fiber, vitamins A/C/K, folic acid (vital for pregnant women), and calcium.
Black beans are an excellent source of fiber and protein.
For moms: Folate is an essential nutrient for pregnancy as it reduces the risk of neural tube defects.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
