Save to Pinterest Hearty burritos packed with budget-friendly ingredients make for a delicious meal prep option. These wraps are perfect for freezing, so you can enjoy a hot, homemade meal anytime with minimal effort.
When my family’s schedule became more hectic, freezer-friendly burritos became our go-to solution. They’re quick to assemble and always a hit, whether for lunch, dinner, or a savory snack.
Ingredients
- Flour Tortillas: 8 large (10-inch); use gluten-free wraps if desired
- Rice: 2 cups, white or brown, cooked
- Black Beans: 1 can (15 oz/425 g), drained and rinsed
- Corn: 1 cup, frozen and thawed
- Red Bell Pepper: 1, diced
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cheese: 1½ cups, shredded cheddar or Monterey Jack
- 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 to 5 minutes until softened. Add garlic and cook 1 minute more.
- Prepare Filling:
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes until heated through. Remove from heat and let cool slightly.
- Warm Tortillas:
- Microwave tortillas briefly (covered with a damp towel) so they become pliable.
- Assemble Burritos:
- Spread ¼ cup cooked rice on 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 and place in a labeled freezer bag.
- Reheat Burritos:
- Unwrap frozen burrito and microwave on a plate 2 to 3 minutes, turning halfway, or bake wrapped in foil at 180°C/350°F for 25 to 30 minutes until piping hot.
Save to Pinterest The first time we made a big batch for the weekend, my kids loved customizing their own fillings. Now, assembling these burritos together is a family tradition before busy weeks.
Serving Suggestions
Serve warm burritos with sour cream, guacamole, or extra salsa for dipping. They also pair well with shredded lettuce and diced tomatoes on the side.
Recipe Variations
Add cooked shredded chicken, ground beef, or turkey for a meat version. For extra veggies, include sautéed zucchini or swap black beans for pinto beans.
Allergen & Nutrition Info
Contains wheat (tortillas) and milk (cheese). Gluten-free option available with gluten-free tortillas. Each burrito: 350 calories, 10 g fat, 52 g carbohydrates, 12 g protein. Always check labels for hidden allergens.
Save to Pinterest You’ll love the ease of having hearty burritos ready for busy days. Simple ingredients and endless customizations make this recipe a meal-prepper’s dream.
Common Recipe Questions
- → What is the best way to store these burritos in the freezer?
Wrap each burrito tightly in foil or parchment paper, then place them in a labeled freezer bag to keep them fresh and prevent freezer burn.
- → How should I reheat burritos from frozen?
Unwrap from foil, then microwave on a plate for 2–3 minutes, turning halfway through. Alternatively, bake wrapped in foil at 180°C (350°F) for 25–30 minutes until heated through.
- → Can I customize the filling with meat or additional vegetables?
Yes, cooked shredded chicken, ground beef, or turkey can be added. You can also incorporate extra veggies like sautéed zucchini or jalapeños for more flavor and texture.
- → Are there gluten-free options for the tortillas?
Using large gluten-free wraps allows for a gluten-free version without sacrificing taste or texture.
- → How can I adjust the spice level in the filling?
Add mild or medium salsa based on preference and include jalapeños or hot sauce for additional heat to customize the spice level.