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Super Easy Freezer Bean Burritos

Back before Mr. Meaty, the husband, and I were married, we lived like a couple of bachelor’s, or Frat boys, when it came to our meals. We ate A LOT of frozen bean and cheese burritos, frozen “party” pizzas and the like. We were both working long hours (my old life in as a cops and courts reporter in journalism pre-kids wasn’t exactly a 9-5) and we didn’t feel like we had time or energy to cook much ourselves back then. Ah, if only I’d found once-a-month cooking back then, I’m sure we would’ve been much healthier. But I digress.

One of our absolute favorite go-to foods were those big packs of frozen bean and cheese burritos. We’d slap a few on a plate, top them

Freezer burritos, filled

with extra cheese and microwave. Dinner was done, man.  So simple and strangely delicious. Sometimes I still crave them, but I know that I shouldn’t revert back to that eating lifestyle, so I was so excited to find this crazy easy freezer bean burritos recipe. The best part: versatility. We can pretty much customize everyone’s burritos with what they like, mark the first letter of their name on the outside of each person’s burritos, and throw them all in a freezer bag. So feel free to use this recipe as a “jumping off point” for your own favorite, freezer burritos! And reheating them in the oven, or the microwave, is a snap for those much needed quick meal days.

Freezer Bean Burritos


Kristi @ onceamonthmeals.com Adapted from Make Your Own Freezer Burritos 


  • 1/3 cups brown rice
  • 2/3 cups vegetable broth
  • 7.25 ounces canned diced tomatoes, undrained
  • 1/2 cups onion, chopped
  • 1 teaspoons garlic, minced
  • 1/2 tablespoons taco seasoning

    Freezer Burritos Ingredients

  • 7.25 ounces refried beans
  • 7.25 ounces black beans
  • 5 ounces corn
  • 1/2 cups cheese, shredded
  • 1/4 cups Greek yogurt
  • 1/2 tablespoons hot sauce (or salsa)
  • 8 small (6-inch) tortillas (or 4 large tortillas for families with older kids and bigger appetites)


Place rice, vegetable broth, tomatoes, onion, garlic and taco seasoning in rice cooker and cook on brown rice setting. Mix hot sauce or salsa and

Freezer burrito, rolled

yogurt. When rice is finished, warm tortillas in the microwave with a damp towel. Spread salsa-yogurt mix onto tortillas and then layer on remaining toppings. Fold into burritos and wrap individually in foil sheets. Warm any to be immediately in oven for 10 minutes at 350. Place remainder in freezer.

Freezing Directions:

Divide among freezer bags and freeze. To serve: Thaw. Warm in oven at 350 for 10 minutes or unwrap, wrap in moist paper towel and microwave for 3 minutes.

Servings: 4 (4-8 burritos, depending on tortilla size)

**conversion chart image provided by Erik Spiekermann

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32 Responses to “Super Easy Freezer Bean Burritos”

  1. […] Super Easy Freezer Bean Burritos @ OAMM (live at 9 a.m. EST Monday) […]

  2. Valerie says:

    We’ve tried frozen homemade burritos before, but the folded corners of the tortillas always come out hard and chewy, even after reheating. Is there some kind of trick to keep that from happening? I was thinking maybe a light coating of oil or something like that might help. What do you think?

    • kristi says:

      Do your wrap them in a damp paper towel when you heat them up? That seems to help if you’re microwaving. If your baking, I sometimes like to put a light coating of oil and a bit of Kosher salt on the outside to crisp up burritos. I think that could help too!

  3. Christi says:

    Do you think we could warm them direct from the freezer (no thaw)? What cook time/temp would you recommend? Thanks so much!

    • kristi says:

      It’s not recommended to do it that way, because it takes too long for the food to get up to a safe temperature. But if you were to try it, I’d say add about 10-15 minutes to the oven. So maybe 30 minutes at 350.

  4. Aggie says:

    I know exactly what you mean about the frozen pizza/frozen burrito days :) I loved those burritos!

    I started making a quick bean and cheese burrito wrapped in foil for easy dinners (make ahead, oven later), they are so addicting, and so much better for you than the frozen stuff.

    Need to take it a step further and freeze them up like these!

  5. Hi! I LOVE this idea! I don’t have a rice cooker…so here is another reason for me to get one! I would love to know what rice cooker you own…I had no idea some had a “brown rice” setting, and that is VERY desirable for me!

  6. Morgan says:

    I love these burritos! I make them all the time to take to lunch at work. Thanks for the great recipe!

  7. amber says:

    So, I’m really new to freezer meals….like I’m in the “eat everything you have so you can start this” phase. On these freezer burritos, did you wrap them in aluminum foil and freeze them or just put them in seperate freezer bags?

    • kristi says:

      I wrapped them in foil and then put them all in a bag so they’d be in one place. But you can actually just throw them in the freezer in just the foil if you like.

  8. The recipe says to mix salsa and yogurt but there is no salsa in the recipe. These sound great. I’ve made a ton of burritos and have been meaning to freeze them for hubs but just haven’t ever done it.

    • kristi says:

      Whoops! Sorry that should’ve said hot sauce OR salsa. I sub salsa for the kids’ burritos and use hot sauce for the adults’ burritos.

  9. […] == "undefined"){ addthis_share = [];}I’m sharing a recipe over at OAMM for Super Easy Freezer Bean Burritos. We love Mexican food, so this is right up our alley. And we used to be HUGE fans of frozen bean […]

  10. I love make ahead recipes like this! Your burritos sound delicious. I like that you can personalise them depending on how much spice folks enjoy.

  11. ginnys says:

    Would sure like to try out this recipe as it is right up my alley.
    Can not figure out the measurements and the conversion chart doesn’t help.
    May be age related as I am next door to 83. Still Cooking.
    Is there some way you could help?

  12. Susan says:

    What if you don’t have a rice cooker? How else could I make this?

  13. […] #2 (Homemade Freezer Bean Burrito, lettuce, 1 Tblsp Greek yogurt dressing, and grape tomatoes… TOTAL Calories: […]

  14. Alyssa C. says:

    I am a single mother of 3 and a full time college student and I work. These have saved me a TON of time. I omit the corn just because I don’t like it, but other than that, this recipe is DELICIOUS. My kids won’t eat them everyday but it saves me time making my lunches. Grab one or two of these and I am out the door. Thank you for posting this!

  15. Suzy says:

    Hey, so excited for this for husband’s lunches. One question. He doesn’t have an oven at work, so can I cook them all ahead of time, and then freeze? Then all he has to do is microwave at work? Anyone try this?

    • Suzy says:

      Totally answered my own question. I had to reread that it said, Thaw, and heat in oven OR in Microwave. :P

      Sorry 1st time Once a Monther here :)

  16. […] & Rice Cups Corn Dog Muffins Homemade Pizza Rolls Bean & Cheese Burritos (here’s another option for Burritos, if you want something with a little more variety in it) Mighty Tasty Mini Lasagnas Chocolate Chips […]

  17. […] & Rice Cups Corn Dog Muffins Homemade Pizza Rolls Bean & Cheese Burritos (here’s another option for Burritos, if you want something with a little more variety in it) Mighty Tasty Mini Lasagnas Chocolate Chips […]

  18. […] Easy Freezer Burritos Brown Bag Burritos Southwest Rollups […]

  19. […] Easy Freezer Burritos Brown Bag Burritos Southwest Rollups […]

  20. Rachel says:

    I make bean burritos all the time for work lunches – except I’m way lazy. I just throw refried beans, cheese and salsa together and then heat the burrito in a pan (like you would cook a quesadilla) to give the sides a little browning and seal it closed. Then I freeze them, toss them in the fridge at work when I get there & at lunchtime, pop it in the microwave (wrapped in a paper towel). It’s an incredibly easy and tasty lunch.

  21. Frank says:

    I made these just now from leftovers and I wrapped them in cellophane. I just googled to see what others do… hope that’s just as good as foil. :)

    A couple things about the way I cooked it:

    * 2 1/2 left over chicken breasts – sliced and then sliced again into think strips
    * Maybe 2+ cups of leftover cooked spanish rice (was the kind with the packet and told you to add canned diced tomatoes) Super easy 20 minutes in a large skillet if you are making fresh.
    * 1/3 – 1/2 cup? plain fat-free yogurt instead of sour cream (I see this called for that too!) I think like a 1/4 cup might make it a bit firmer.
    * 1 can black beans, mostly drained.
    * Hot sauces (including sriracha brand chili sauce… stuff is amazing!)
    * 3 oz Shredded cheese
    * 7 large burrito flour tortillas (IF i had made them a little smaller I could have used all 8)

    I mixed everything in a 3+ qt bowl which made it quick to dole out and everything was mixed together well. Then mass-production style, I put one tortilla in a griddle to warm it up and make it softer, and replaced it with a new one to heat, while I dumped out the mix, folded the burrito, and wrapped it in cellophane (or foil). By the time I was done, I could take the next tortilla, replace it in the pan, and then do the next one. IF you are looking to make different things per person, you could mix the common ingredients and add the one-off toppings.

    I haven’t reheated yet, but the last one I made I just ate right away and it was delicious. Fat-free yogurt is an awesome substitution — goodbye fatty sour cream!

  22. Katherine says:

    We’re expecting baby #3 any day now, and one of the main things I’ve done to prep is to make and freeze about 50 of these burritos. They are soooo yummy. Our two monkeys love these. I slice them up sushi style for them and they eat it with their fingers (1 yoa and just turned 3). I just recommended onceamonthmeals.com on my website as one way to survive having 2 kids under 2 years old.

    • Kelly says:

      That’s a great idea to slice them up I may have to try that! I’m due here in two weeks with #3 so I’m stocking up the freezer slowly too! Best of luck!

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