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 a big batch of these burritos for my family, we couldn't believe how satisfying and flavorful a freezer-friendly meal could be. Now they're a staple in our weekly rotation, especially when everyone wants something quick but homemade.
Ingredients
- Flour tortillas: 8 large (10-inch) tortillas
- Cooked rice: 2 cups white or brown rice
- 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 and sauté 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Make Bean 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 briefly (covered with a damp towel) to make them pliable.
- Assemble Burritos:
- Spread ¼ cup 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 and place into labeled freezer bags.
- Reheat from Frozen:
- 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 We love pulling a few burritos from the freezer after soccer practice or school for an easy dinner that tastes freshly made—even the picky eaters are happy!
Optional Variations
Switch black beans for pinto beans or add sautéed zucchini to boost nutrition. Spice things up with jalapeños or hot sauce for extra kick inside the burritos.
Serving Suggestions
Serve with sour cream, guacamole, or extra salsa after reheating to make your burritos extra tasty and satisfying.
Allergen & Nutrition Info
This recipe contains wheat (tortillas) and milk (cheese), but gluten-free, dairy-free versions are possible. Each burrito contains 350 calories, 10 g fat, 52 g carbohydrates, and 12 g protein.
Save Make a double batch of these burritos and enjoy effortless homemade meals whenever you need them!
Kitchen Guide
- → How do I store these burritos for best results?
Wrap each burrito tightly in foil or parchment and place in a labeled freezer bag. Store in the freezer for up to 3 months.
- → What is the best way to reheat from frozen?
Unwrap and microwave each burrito for 2–3 minutes, turning halfway for even heating, or bake wrapped in foil at 180°C (350°F) for 25–30 minutes.
- → Can I substitute the beans with other legumes?
Yes, black beans can be swapped for pinto beans or other preferred legumes to suit your taste.
- → Is it possible to add meat to the filling?
Cooked shredded chicken, ground beef, or turkey can be added to the filling for a meat variation.
- → How can I make these burritos gluten-free?
Use large gluten-free tortillas instead of regular flour ones to accommodate gluten-free diets.
- → What toppings pair well after reheating?
Consider serving with sour cream, guacamole, or extra salsa to add fresh flavor.