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Easy Freezer-Friendly College Meal Prep Burrito Bowls

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These easy freezer-friendly college meal prep burrito bowls are forgiving, adaptable, and somehow get better the longer they sit in your freezer—perfect for busy weeks and late-night study sessions.

Ingredients

Scale
  • 2 cups long-grain white rice
  • 4 cups water or low-sodium chicken broth
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1.5 pounds ground beef (80/20)
  • 1 medium onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup water or beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded Mexican blend cheese or cheddar
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup salsa or pico de gallo
  • 1 avocado, sliced
  • Hot sauce to taste

Instructions

  1. Cook the rice: Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine rinsed rice, water or broth, salt, and olive oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro. Let it cool completely.
  2. Cook the meat: While the rice is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant. Add the water or broth and scrape up any browned bits from the bottom o…
  3. Prepare the beans and corn: In a medium bowl, combine the drained and rinsed black beans, pinto beans, frozen corn, and diced green chiles. Stir to mix everything together.
  4. Assemble the bowls for freezing: In each freezer-safe container, layer in this order: 1/2 cup rice on the bottom, 1/2 cup meat mixture, 1/3 cup bean and corn mixture. Do not add cheese, sour cream, salsa, or avocado yet. Leave about 1/2 inch of space at the top for expansion. Seal the container, label with the date and contents, and freeze. Alternatively, use the bag method: Lay a quart-size freezer bag flat. Add 1/2 cup rice, then 1/2 cup meat, then 1/3 cup bean mixture in a single layer. Squee…
  5. Cool completely before freezing: Let everything cool to room temperature, about 30 minutes, before assembling and freezing.
  6. To reheat: Microwave on high for 2-3 minutes, then stir. Microwave for another 1-2 minutes until heated through (internal temperature should reach 165°F). Let it sit for 1 minute before adding fresh toppings. Alternatively, use stovetop or oven methods as described in the blog.

Notes

Don’t skip the cooling step—warm food creates condensation and ice crystals. The layering order matters: rice on the bottom prevents sogginess. Season aggressively because flavors dull in the freezer. Label everything with date and contents. For best results, add fresh toppings (cheese, sour cream, salsa, avocado, hot sauce) after reheating.

Nutrition

Keywords: burrito bowls, meal prep, freezer-friendly, college meals, ground beef, black beans, rice, easy dinner

Find it online: https://freshforkful.com/easy-freezer-friendly-college-meal-prep-burrito-bowls/