Consider it a sign: it's time to do a big deal frozen burritos with beans, rice and cheese! Just pop these make-ahead burritos in the microwave for a quick, filling and healthy lunch (which happens to be vegetarian and high in plant-based protein, if that's your thing!). I am ECONOMIC to produce, EASY to assemble and taste amazing. It's easy to adapt them to be vegan or even add other things like shredded chicken.
These frozen burritos are super simple, packed with cooked rice, black beans and shredded cheese. I always use my black bean and rice recipe as a base. I'll use the entire batch – or any leftovers I have – to transform these burritos and my future self is always VERY grateful when I realize I have meals ready to pop in the freezer!
What kinds of beans, rice and cheese or other ingredients can I add to frozen burritos?
You can really use any type of cooked rice you want: brown rice, cilantro lime brown rice, Mexican rice, Anything! And any favorite black bean recipe you want – plain canned black beans will work too, but I like a little flavor. Pinto beans, refried beans, or even baked beans with chorizo will also work great here.
And for the cheese, guess what? Again, any type will really work! It's a great way to use up what you have in the fridge. I always prefer Monterey Jack cheese because it melts so well. But cheddar, mozzarella, a mix of shredded Mexican cheeses, or any other type of melted cheese will work just fine. And you can easily use a plant-based cheese substitute for a dairy-free/vegan version (or just omit it!).
What about the other ingredients? Go ahead and throw shredded Mexican chicken, carnitas, or leftover pulled pork or chopped steak into burritos. Sautéed peppers and onions, pickled jalapeños, or leftover Mexican roasted zucchini will all be great additions.
I hope you get the impression that these frozen burritos are INCREDIBLY versatile and can be made with what you have on hand. Consider this a basic recipe to enjoy as is or give us your own interpretation!
Ingredients needed for freezer burritos
- Tortillas – I really like the burrito-sized tortillas labeled “super soft.” Makes them easy to roll. Feel free to use whatever you want: a low-carb, gluten-free, whole-grain or other size product will work. Keep in mind that a smaller tortilla will make more burritos and take less time to heat in the microwave, but a larger one will be more substantial. A touch in the microwave can help them be more pliable.
- Black beans – This is why I always use my recipe for black beans, but any kind will work, or canned black beans, drained and rinsed, will also work.
- Cooked rice – Again, any type will do. I like to use cilantro lime rice. Pre-cooked frozen rice will work well as a shortcut!
- Cheese – I prefer shredded Monterey Jack cheese because it melts well. Any shredded cheese or a vegan/dairy-free substitute will work. If you prefer, you can omit it.
- Other optional ingredients – sautéed vegetables, pickled jalapeños, shredded or chopped leftover meat, etc.
How to make freezer burritos
First, assemble the burritos – layer cooked rice, black beans, and cheese on a tortilla. Wrap them into a burrito by rolling them in half, tucking in the sides and finishing rolling. At this point you can eat them as they are or continue preparing them to freeze them!
I like wrap burritos in paper towel. Then, I place the paper towel-wrapped burritos in a labeled zip-top bag. The paper towel makes reheating easier. For extra protection and to make them last longer in the freezer, you can wrap them individually in cling film over paper towels.
Then, place the zip-top bag with the burritos in the freezer. When you're ready to reheat them, you'll put everything still wrapped in paper towels in the microwave! We'll talk about it later.
How to Reheat Homemade Frozen Burritos
Simply place the burrito, still wrapped in paper towels, on a plate in the microwave. The paper towel will help absorb some of the moisture from the burrito and create a steamy environment to heat it up, preventing the tortilla from drying out or becoming too tough.
I usually pop mine in the microwave on high for 3 minutes, then unwrap and reheat more in 30-second increments if needed. You can use a meat thermometer to check the inside and make sure it's hot enough. I recommend taking less time: if you overheat them, you run the risk of the tortilla becoming tough and the paper towels sticking.
Sometimes, the tortilla gets a little tough when reheated. It's usually a small enough amount that I don't eat that portion. To prevent this from happening, you can try using the microwave at 50% power for a longer period of time, or you can consider making smaller burritos so they take less time to heat up.
Let it sit for a minute or two after reheating because it will be quite hot!
More easy to freeze recipes
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Frozen burritos with beans, rice and cheese
Make your own frozen burritos with beans, rice and cheese for an easy make-ahead lunch idea! They're cheap and versatile, and you can use any type of cheese, cooked rice, and beans you want. You can also add any leftovers you have: cooked vegetables, shredded meat, etc.
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Portions: 8 Burritos
Calories: 506kcal
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ingredients
- 8 large tortillas see notes
- 4 cups cooked rice your favorite recipe (see notes)
- 4 cups cooked black beans your favorite recipe (see notes)
- 8 oz. grated Monterey Jack cheese or other grated cheese
Instructions
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Layer the 4 cups cooked rice, 4 cups cooked black beansAND 8 ounces grated Monterey Jack cheese uniformly between 8 large tortillas (the amount you use in each may vary based on the size of tortillas used and how “full” you want them to be). If you want, you can add other ingredients here, such as cooked vegetables or shredded meat (see notes).
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Roll like a burrito: roll halfway, tuck in the sides, and then finish rolling.
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If you want to freeze them, wrap them in a paper towel. For added freezer protection, also wrap the foil tightly in cling film. Then, place it in a zip-lock bag.
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When you're ready to eat, place it in the microwave on high for 3-4 minutes, still wrapped in paper towels. It may take more or less time depending on the size of the burrito and the power of the microwave. You can use a meat thermometer to check the inside and make sure it is thoroughly heated. Let it sit for a minute or two to cool down as it will be quite hot!
Notes
- Use any tortilla you want. I prefer to use burrito-sized tortillas that specify that they are “super soft” as they are easy to wrap. Feel free to use gluten-free, whole grain, low carb, smaller or larger in size – whatever works for you! Please note that using a different type may yield a different amount and may be difficult to wrap.
- If you find your tortillas difficult to wrap, consider placing them in the microwave for a few seconds to warm them up. This should make them more malleable.
- For the black beans and rice – I use my recipe for quick and easy black beans and rice. Use whatever cooked rice and cooked beans you like here.
- Store the burrito wrapped in a paper towel helps trap moisture while reheating and helps prevent the tortilla from drying out. It's not foolproof, but it should minimize the amount that becomes hard and tough from reheating enough that you can simply choose not to eat that small portion if you prefer.
- Adding more things to this burrito – sautéed peppers and onions, leftover roasted vegetables, or leftover shredded meat (like carnitas or shredded chicken tacos) It's a great way to use up leftovers and add substance and flavor to these burritos.
Nutrition
Calories: 506kcal | Carbohydrates: 72G | Protein: 22G | Fat: 14G | Saturated fats: 7G | Polyunsaturated fats: 2G | Monounsaturated fat: 4G | Cholesterol: 25mg | Sodium: 613mg | Potassium: 431mg | Fiber: 10G | Sugar: 2G | Vitamin A: 223UI | Soccer: 330mg | Iron: 4mg
Nutrition information disclaimer
The nutritional information provided is my best estimate and does not include added sodium from flavoring seasoning, any optional ingredients, and does not take into account brands. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This post originally appeared on Bowl of Delicious on January 22, 2014. It has been republished with new photos, improved recipe instructions, and more relevant information.
