Save Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.
I first made these for our family’s busy weeknights, and they became an instant freezer staple everyone asks for. Mixing up the fillings means there’s something for everyone, and even my kids help with the rolling step.
Ingredients
- Flour tortillas: 8 large (10-inch)
- White or brown rice: 2 cups cooked
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Frozen corn: 1 cup, 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
- Cook vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 4 4 minutes until softened. Add garlic and cook 1 minute more.
- Mix 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.
- Warm tortillas:
- Microwave tortillas covered with a damp towel until pliable.
- Assemble:
- Spread ¼ cup rice on each tortilla. Add ⅓ cup bean mixture, 2 tbsp salsa, and 2 tbsp cheese. Fold in sides, roll up tightly from the bottom.
- Freeze:
- Wrap each burrito in foil or parchment. Place in freezer bags.
- Reheat:
- Unwrap and microwave for 2 3 minutes on a plate, turning halfway, or bake wrapped in foil at 180°C/350°F for 25 30 minutes until hot.
Save We love making a double batch before a long holiday so everyone can grab a homemade burrito and enjoy a quick, tasty meal together even on busy mornings.
Notes
Add cooked chicken, beef, or turkey if you want a meat option, spice it up with jalapeños or hot sauce, swap black beans for pinto, add zucchini, or serve with sour cream and guacamole after reheating.
Required Tools
Large skillet, mixing spoon, measuring cups and spoons, microwave or oven, foil or parchment paper, and freezer bags are needed for prep and storage.
Allergen Information
Contains wheat and milk due to tortillas and cheese. Use gluten-free tortillas and verify cheese for allergens if needed.
Save Enjoy these burritos any time you need a fast, flavorful meal. Make ahead and stash extras for lunches or dinners all week.
Recipe Questions & Answers
- → How do I store these burritos for best quality?
Wrap each burrito tightly in foil or parchment, then place in a sealed freezer bag. This prevents freezer burn and keeps flavors fresh.
- → Can I customize the filling with meat?
Yes, cooked shredded chicken, ground beef, or turkey can be added for a non-vegetarian variation.
- → What’s the best way to reheat from frozen?
Microwave each burrito on a plate for 2–3 minutes, turning halfway, or bake wrapped in foil at 350°F (180°C) for 25–30 minutes until piping hot.
- → Are there gluten-free options available?
Use large gluten-free tortillas in place of flour ones to make these burritos gluten-free.
- → Can I add extra vegetables to the filling?
Yes, options like sautéed zucchini or jalapeños can be included for added flavor and texture.
- → What cheeses work best in these burritos?
Cheddar or Monterey Jack provide a creamy melt and complement the spices well.