Save Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.
Making these burritos was a game-changer during busy weeks when everyone needed a quick and filling meal. They've become a favorite in my rotation because even the pickiest eaters love building their own burritos.
Ingredients
- Flour tortillas: 8 large (10-inch), use gluten-free wraps for gluten-free option
- Cooked rice: 2 cups white or brown rice
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Corn: 1 cup frozen, 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 4–5 minutes until softened. Add garlic and cook for 1 minute.
- Add Beans and Spices:
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3–4 minutes until heated through. Remove from heat and let cool slightly.
- Prep Tortillas:
- Warm tortillas briefly in the microwave (covered with a damp towel) until 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:
- Wrap each burrito tightly in foil or parchment and place in a labeled freezer bag.
- Reheat:
- 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 My family likes to personalize their burritos with hot sauce or extra cheese before freezing, and it's always a fun assembly-line dinner activity together.
Notes
Add cooked chicken, beef, or turkey for a meat version. Spice it up with jalapeños or hot sauce, swap beans, or add extra veggies. Serve with sour cream, guacamole, or salsa after reheating.
Required Tools
Large skillet, mixing spoon, measuring cups and spoons, microwave or oven, foil or parchment paper, freezer bags.
Allergen Information
Contains wheat (tortillas) and milk (cheese). Use gluten-free tortillas for gluten-free burritos. Always check labels for hidden allergens.
Save With these burritos, you'll always have a homemade meal ready and waiting. Just grab from the freezer for a satisfying bite anytime you need it.
Recipe FAQs
- → How do I properly freeze the burritos?
Wrap each burrito tightly in foil or parchment paper, then place them in a freezer-safe bag to avoid freezer burn and keep flavor fresh.
- → What’s the best way to reheat from frozen?
Microwave on a plate for 2–3 minutes, turning halfway through, or bake wrapped in foil at 180°C (350°F) for 25–30 minutes until hot.
- → Can I substitute ingredients in the filling?
Yes. You can swap black beans for pinto beans, add sautéed zucchini, or include cooked shredded chicken or ground beef for variety.
- → Are gluten-free options possible?
Use gluten-free tortillas to accommodate gluten-free diets without affecting the filling flavors.
- → How can I spice up the filling?
Add jalapeños or hot sauce to the bean mixture for a spicier taste tailored to your preference.