Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Make-Ahead Burritos
Make-ahead burritos provide delicious lunch wrap solutions that you can make, freeze, and reheat for ultimate convenience in meal preparation and busy scheduling. These handy lunch options eliminate daily food preparation while ensuring nutritious, satisfying meals are always available. The freeze-and-reheat convenience makes these perfect for meal prep enthusiasts while the delicious results prove that convenient doesn't mean compromising on taste or quality.
A delicious lunch wrap. Make, freeze, and reheat.
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
16
Yield:
16 burritos
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Ingredients
1 cup uncooked brown rice
4 cups water
4 (1 ounce) envelopes taco seasoning mix
4 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) container salsa
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
16 (10 inch) flour tortillas
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat Monterey Jack cheese
cooking spray
Directions
Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
Divide the bean-rice mixture evenly among the tortillas and roll up.
Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.
Cook’s Note:
To serve, unwrap a burrito and place on a microwave-safe plate. Microwave on high for 2 minutes. Or, place a foil-wrapped burrito on a baking sheet and bake in a 350 degrees F (175 degrees C) oven for 10 minutes.
Nutrition Facts (per serving)
| 470 | Calories |
| 9g | Fat |
| 79g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 470 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 7mg | 2% |
| Sodium 1745mg | 76% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 12g | 44% |
| Total Sugars 4g | |
| Protein 19g | 39% |
| Vitamin C 4mg | 5% |
| Calcium 239mg | 18% |
| Iron 6mg | 31% |
| Potassium 656mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
