Freezer Meal Recipes / Lunch / Bean and Cheese Burritos

Bean and Cheese Burritos

These simple Bean and Cheese Burritos are a quick an easy meal that is both low in fat and overall calories. With additions of a little onion, chili powder, and liquid smoke though this dish is on the lighter side it doesn't lack flavor.
24 Servings Meet The Cook Print
Bean and Cheese Burritos

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 Serving = 1 burrito
  • 221 Calories
  • 5g Fat
  • 3g Sat Fat
  • 7mg Cholesterol
  • 744mg Sodium
  • 276mg Potassium
  • 22g Carbs
  • 19g Fiber
  • 0g Sugars
  • 12g Protein
  • 3 WW+ Points
  • 6 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat onions over medium heat until they begin to turn translucent.
  2. Drain the beans, but keep the liquid.
  3. Add beans, chili powder, salt, and liquid smoke to onions. Cook for 5 minutes.
  4. Remove from heat and allow beans to slightly cool.
  5. Puree or mash bean mixture using potato masher, blender or mixer. If beans are too thick, add some of the reserved liquid.
  6. Place around 1/3 cup bean mixture into each tortilla.
  7. Top bean mixture with 2 Tablespoons cheese. Roll.
  8. Heat in microwave for 1-2 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat onions over medium heat until they begin to turn translucent.
  2. Drain beans, but keep the liquid.
  3. Add beans, chili powder, salt, and liquid smoke to onions. Cook for 5 minutes.
  4. Remove from heat and allow beans to slightly cool.
  5. Puree or mash bean mixture using potato masher, blender or mixer. If beans are too thick, add some of the cooking liquid.
  6. Place around 1/3 cup bean mixture into each tortilla.
  7. Top bean mixture with 2 Tablespoons cheese. Roll.
  8. Place burritos on baking sheet and flash freeze.
  9. Once frozen, place in gallon freezer bag, label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Microwave for 2 minutes, or until heated through.

17 Comments

Join the discussion
    1. Liquid smoke is relatively “real” and harmless. Although you could swap with some smoked paprika, that’s what I typically do to get that smokiness.

  1. Hi Jamie, here in Belgium I have to import liquid smoke from trips stateside. In a pinch similar to what Kelly suggested I’d try roasted red pepper (take off the skin) which will taste divine although different from liquid smoke. (Can’t find smoked paprika here either!)So Kelly, the burritos don’t dry out in a gallon freezer bag? I was expecting each to be individually wrapped or two in a sandwich bag. It would be so nice to chuck them all in one bag. BTW I am not a fussy eater, but have a DH who is so any dried out burritos could still be good for me.

    1. My burritos don’t dry out when I throw them in a gallon bag instead of their own separate bags. Thanks for the help on liquid smoke. 🙂

    2. Hi, I’m now stocking up on these for my newborn freezer stash for next month! My brother brought tons of liquid smoke on a recent visit so we are set. Love this simple recipe 🙂 Could only find huge 11″ tortillas on the big shopping trip so will add some minced veggies to balance out the calories. Thanks!

  2. Katie, ah, that’s good to know! Really try to avoid using too much packaging 🙂 I’m picking up dried pinto beans pretty soon, they’re sold only in a handful of stores here, and as soon as I do I will be making this real OAMM style with the beans in the slow cooker 🙂 Thanks a million Katie, this is really going to save us lots of $$$–I’ve just finished eating a veg frozen burrito for lunch that was about $3.

  3. This looks great!! I am going to add a chopped sweet potato and some kale (because I just can’t help myself…). I’ll update to tell you how it tastes!

  4. I ended up adding one big sweet potato and two carrots, chopped, to the beans. They blended right in, and added a nice hit of sweetness. We froze the burritos, and had the leftover beans for dinner — I had collard greens in the fridge, so I left the leaves whole, rinsed them and microwaved for 10 seconds to blanch. Then I used the leaves instead of a tortilla to roll the burrito. It was surprisingly really delicious! And a great way to get your greens in!!!

  5. To those that used the crock pot to cook the beans how long did it take? Could I set it to cook over night the night before?

  6. Thanks a lot for this recipe, an even simpler bean and cheese burrito than the 2012 one. ‘Cos with two preschoolers & a FT shift job I need simple! Mickie has a neat idea on rolling the burritos in greens, cool 🙂 We could do that with Chinese cabbage that is available here, collard greens aren’t. I decided to soak the beans for two hours to reduce their wind factor, esp since I’m pg and my digestion needs all the help it can get. It’s too early to stock my freezer for newborn days, but my next batch will dedicated to making life easier when baby comes along. I plan on making that giant batch 1/2 with pintos and 1/2 with black beans just for variety. Cheers!

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