Super Easy Freezer Bean Burritos - Dump and Go Dinner
Filled with layers of Mexican brown rice, shredded cheese, black and refried beans, corn, and spicy yogurt these easy burritos make a great comfort food for busy nights or satisfying answer to that persistent Mexican food craving.
Ingredients
- ⅓ cups Brown Rice, Long-Grain
- ⅔ cups Vegetable Broth/Stock
- 7 ¼ ounces Diced Tomatoes, Canned
- ½ cups dice Onion
- 1 teaspoon mince Garlic, Cloves
- ½ tablespoons Taco Seasoning
- ½ tablespoons Cayenne Pepper Sauce
- ¼ cups Greek Yogurt, Plain
- 8 individual Flour Tortillas (8-inch/Med)
- 7 ¼ ounces Refried Beans
- 7 ¼ ounces drain and rinse Black Beans, Canned
- 5 ounces Corn, Frozen
- ½ cups Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Place rice, vegetable broth, tomatoes, onion, garlic and taco seasoning in rice cooker and cook on brown rice setting.
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Make From Frozen 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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place rice, vegetable broth, tomatoes, onion, garlic and taco seasoning in rice cooker and cook on brown rice setting.
- In a bowl, mix hot sauce and yogurt.
- When rice is finished, warm tortillas in the microwave with a damp towel.
- Spread yogurt mix onto tortillas and then layer on remaining toppings.
- Fold into burritos and wrap individually in foil sheets.
- Bake at 350 for 10 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 burritos Amount Per Serving
- Calories
- 567
- Total Fat
- 14g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 15mg
- Sodium
- 1743mg
- Total Carbohydrates
- 90g
- Fiber
- 6g
- Sugar
- 6g
- Protein
- 21g
- WW Freestyle
- 15
29 Comments
Join the discussionWe’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?
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!
Do you think we could warm them direct from the freezer (no thaw)? What cook time/temp would you recommend? Thanks so much!
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.
5 years late to the party here, but for others who come along afterwards… If you want to microwave from frozen I would go by the instructions from the frozen burritos at the store which generally are like 1 minute & 45 seconds depending on your microwave. Basically the aim is to get it to 165 for food safety. Get a cheap meat thermometer, nuke the burrito for a minute & a half, then check it. If not, add 30 seconds. When it checks 165, let it sit for a minute or so for the temp to equalize.
Great tips – thanks for sharing!
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!
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!
Thanks!
This is my favorite rice cooker. It has served me well and I have purchased it for many others as a gift: http://astore.amazon.com/oamm-…
Thanks for letting me know! 🙂 It’s currently unavailable…I will have to keep my eyes open for it, or if you know of another one that you would recommend… 🙂
I love these burritos! I make them all the time to take to lunch at work. Thanks for the great recipe!
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?
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.
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.
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.
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.
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?
Thanks
ginnys
I see what you mean. I changed it for you so that it makes more sense. Sorry about that.
What if you don’t have a rice cooker? How else could I make this?
Just make the rice part on the stove, be sure to cook the rice in the tomato mixture though, so it infuses the rice with yummy flavor!
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!
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?
Totally answered my own question. I had to reread that it said, Thaw, and heat in oven OR in Microwave. :PSorry 1st time Once a Monther here 🙂
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.
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!
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.
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!
I’ve read all the comments and instructions,but I’m a bit confused still. Also new to freezing food.
When making these to freeze ahead, do I still cook them in the oven for 10 minutes and then freeze? Or do I just freeze them and when ready to use cook them in the oven? Can I thaw them instead and then warm in the microwave so they never actually go in the oven?
What is the purpose of cooking them in the oven? If you are making them to serve right away, do you still cook them in the oven? Is this just to melt everything nicely together?
The recipe includes directions for cooking from fresh (which includes baking now) and also freezing for later (which does not include baking). You can definitely defrost and cook in the microwave. The texture may be a little different, though! I hope that helps answer your question!