Save Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.
The first time I made these, my family was amazed at how simple and flavorful they were. They loved having homemade burritos ready to grab from the freezer whenever hunger hit!
Ingredients
- Flour tortillas: 8 large, 10-inch size
- Cooked rice: 2 cups, white or brown
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Corn: 1 cup, frozen and thawed
- Red bell pepper: 1, diced
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cheddar or Monterey Jack cheese: 1½ cups, shredded
- Salsa: ¾ cup, mild or medium
- Olive oil: 1 tbsp
- Cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
Instructions
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
- Cook filling:
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3–4 minutes until heated through. Remove from heat and let cool slightly.
- Prepare tortillas:
- Warm tortillas briefly in the microwave (covered with a damp towel) to make them pliable.
- Assemble burritos:
- Spread ¼ cup cooked rice in the center of each tortilla, top with ⅓ cup bean mixture, 2 tbsp salsa, and 2 tbsp cheese. Fold in sides, then roll up tightly from the bottom.
- Freeze burritos:
- Wrap each burrito tightly in foil or parchment, then place in a labeled freezer bag.
- Reheat burritos:
- Unwrap and microwave on a plate for 2–3 minutes (turning halfway), or bake wrapped in foil at 180°C/350°F for 25–30 minutes until piping hot.
Save Our kids look forward to burrito nights because they love choosing their favorite add-ins. We always keep a batch in the freezer for quick and tasty lunches on busy days.
Customizations & Serving Ideas
Mix in jalapeños or hot sauce for extra spice. Swap black beans for pinto beans, or add sautéed zucchini for more veggies. Serve reheated burritos with sour cream, guacamole, or extra salsa.
Required Tools
You'll need a large skillet, mixing spoon, measuring cups, microwave or oven, foil or parchment, and freezer bags for optimal results.
Allergen & Nutrition
Contains wheat (tortillas) and milk (cheese). There are gluten-free options with alternate wraps. Each burrito packs about 350 calories and 12 g protein.
Save Enjoy these hearty freezer-friendly burritos for a quick meal anytime—just heat and eat straight from the freezer!
Cooking Questions & Answers
- → How should I reheat frozen burritos?
Unwrap the burrito and microwave on a plate for 2–3 minutes, turning halfway, or bake wrapped in foil at 180°C/350°F for 25–30 minutes until hot throughout.
- → Can I substitute the black beans with other beans?
Yes, pinto beans or other cooked beans can be used in place of black beans without affecting flavor or texture significantly.
- → What cheese types work best in these burritos?
Shredded cheddar or Monterey Jack melt well and complement the spices for a creamy, rich texture inside the burritos.
- → Is it possible to add meat to the filling?
Definitely, cooked shredded chicken, ground beef, or turkey can be mixed in for additional protein and flavor options.
- → Are there gluten-free options available?
Yes, using large gluten-free wraps instead of flour tortillas makes these burritos suitable for gluten-free diets.
- → What are good sides or toppings to serve with these burritos?
Sour cream, guacamole, salsa, or sliced jalapeños make excellent toppings and enhance the taste experience.