These are constantly made for a quick meal when there isn't time to eat. Pop in in the microwave and it's ready to go. We (husband & I) have tried to lower salt consumption by finding cans that don't have salt included. The brown rice can be replaced with 1 cup uncooked quinoa. This adds more fiber and protein.

Made as is it's pretty good but when I add in the juice of 2 limes, a packet of low sodium taco seasoning to the cooked rice, lots of cilantro, and double the tomatoes and chiles it is sooo good!!!

These are so delicious and easy. Will never eat a store-bought frozen burrito again. I added sliced black olives and fresh cilantro and didn't skimp on the pepper-jack cheese.

As is, this is very good (hence 4 stars). But to make it really amazing, I do the following: before cooking the rice, saute some garlic and onion along with 1 Tbsp taco seasoning in some olive oil. Then add the water and rice, and cook until rice is done. I use 2 cans of black beans, 1 can of pinto (both well drained and rinsed), and a 16-oz pkg of frozen corn. I use 2 cups of diced FRESH tomatoes (this makes a huge difference) and a bunch of cilantro, chopped. I throw in a 4-oz can of diced green chilies and use 8 oz of pepper jack, shredded. I do add a little salt and pepper to taste, but the way I do my rice it's already well seasoned. I don't even bother with the tortilla, just divide it out into single-serving freezer bowls and freeze. Pull one out in the morning, it's thawed by lunch, and just needs a couple minutes in the microwave. I do this almost every week, and I can't get enough of it!

This is a GREAT recipe. I cut the cheese in half to save on fat and price. I've added leftover chicken when I pull them out of the freezer and top with salsa. But these provide a hearty, delicious, and economical lunch. Thanks for sharing!

This is a great base recipe. I like it because you can "freestyle" with whatever ingredients you have on hand. Today I had fresh sweet corn which I cut off the cob. I followed the front page review and caramelized the onions in sugar. The lime and sugar combination is just the right balance for cumin and oregano. I didn't have any bell pepper on hand so I just used this really fresh salsa I picked up in my grocer's produce section. It had diced onions, peppers, cucumber, garlic, lime, etc. I browned some ground turkey burger patties with taco seasoning and drained a can of pinto beans. I mixed everything together with brown basmati rice cooked with a cilantro cube and some taco seasoning. Lastly I added some shredded cheese to the mix and rolled it with some lettuce in a tortilla. WHAT A TASTY FREESTYLE! Most importantly -- My children gobbled it up. The recipe was just the inspiration I needed. Thanks!

This recipe was delicious!!! I couldn't get enough of it. It turned out way better than I thought it would!

Excellent! I haven't eaten the wrap itself yet but I had leftover rice/bean mix and I ate that today and could almost lick the plate. I didn't measure the cheese. I didn't have pepperjack so I just used what was on hand but I'm sure it will be better next time with the pepperjack. Use the biggest tortillas you can find because the med ones are hard to fold over. Yummy.

left out the corn & green chiles. added left-over chicken & fresh sliced mushrooms(don't freeze if using fresh mushrooms). served with dipping sauces: honey mustard, ranch, BBQ, and salsa

My family asked me to keep them supplied with these, even offering to barter or pay me -- THAT'S how well they were received.

This tastes great, and makes a lot. I add chopped cooked pork, chicken or beef and serve with sour cream and salsa. Thank you for this addition to my freezer recipes!

I made these in a Freezer Meals monthly cooking group and all the women in the group commented how much their families enjoyed them! They froze well and my family loved them too! So fast and easy. A few times I have added shredded chicken.

This is a great easy recipe for a healthy lunch. The first time I made them I followed the recipe exactly..the second time I omitted the rice (to heavy!) and pinto beans, used fresh salsa, cilantro, chili powder, and diced chiles....much better! Definitely defrost before re-heating. I also make a few big ones to throw in the oven to make a quick and easy enchilada dinner later in the week!

Outstanding as it is. I have made this or a version of it more times than I can count. I normally add about 1 lb of chicken diced. Sometimes I top with sour cream/cream of chicken soup sauce and others mix in/top with red enchilada sauce. Also, I've subbed Cheddar jack for my little kids that don't like the heat. Sometimes we eat it without the shells. Really a great recipe.

Awesome recipe! Even my meat-lover husband loves these! We a batch on Sundays and bring them to work for lunches. It is great the way it is, but we usually throw in another can of diced tomatoes, black olives and whatever hot peppers we have on hand.

Yum!! I substituted salsa for the tomatoes and I added some fresh cilantro (which I had on hand). We love having these in the freezer for a quick lunch.

I halved this recipe, used some fresh cilatro, and increased the cheese (about 1/2 more than called for)--THESE ARE GREAT! I had no problem with reheating the frozen ones...basically, let them sit in the fridge for a bit and then reheat them in the microwave covered with a damp papertowel. They didn't toughen up, nor did they taste like they'd been frozen. Serve with some salsa on the side....Totally wonderful. Thanks for the recipes!

These were good until frozen they didn't re-heat very well. If you just make them and eat them they are great. Just don't freeze a bunch....they don't taste good later

Very good! I added seasoning blend, chili powder, cayenne pepper and diced jalepenos to give it some kick. In place of the pinto beans, I used S&W flavored (Carribean or Louisianna style, etc.) beans. Cut recipe in half and got 10 burritos sized tortilla wraps. Thawed before microwaving for one minute.

These are ok. I used brown rice cooked with garlic and added a bag of frozen pepper/onion blend to the mixture. I have a ton of them, so I'll definitely be eating them for a while. I'll update if they get better upon my second one.