Freezer burritos
The bean burrito that turns an empty fridge into dinner for a few dollars.
It is the end of the week, the grocery run has not happened, and everyone is hungry.
These rolled up cheap and froze well, so a couple of minutes in the microwave covers the table.
Ingredients
freezer bean and cheese burritos starts with the groceries below, plus a realistic about 25 minutes to assemble, then freeze window.
- 2 cans (15 oz each) refried beans (or 3 cups homemade)
- 2 cups cooked rice (optional, for heartier burritos)
- 2 cups shredded cheddar or Mexican-blend cheese
- 1/2 cup salsa or 1 can (4 oz) diced green chiles
- 1/2 teaspoon cumin and 1/2 teaspoon garlic powder
- 8 large (10-inch) flour tortillas
How to Make It
Use the simplest way through freezer bean and cheese burritos, then add only the detail that helps kids eat.
- Stir the refried beans with the salsa, cumin, and garlic powder until spreadable.
- Warm the tortillas briefly so they fold without tearing.
- Spread a generous 1/3 cup of beans down each tortilla, add rice if using, and top with cheese.
- Fold in the sides and roll up tight.
Freeze It
Beans freeze and reheat beautifully, which makes this the cheapest reliable backup in the freezer. Cool any warm filling first so the tortillas do not get gummy.
- Wrap each burrito in foil or parchment, then bag them together
- Label with the date; best within 3 months
- Freeze flat so they do not stick into a clump
Thaw and Reheat on Practice Night
Microwave from frozen for a soft burrito, or use the oven when you want the edges a little crisp.
- Microwave from frozen: unwrap, damp paper towel, 2 minutes, flip, 30 to 60 seconds more
- Oven from frozen: foil on, 350F for 30 to 35 minutes
- Confirm the center is hot, not just the ends
- Serve with: salsa, shredded lettuce, a side of corn, orange slices
Parent Tip
Add a spoonful of cooked ground beef to a few before rolling if some kids want meat.
Make It Fit Tonight
Small Tweaks That Help This Dinner Land
Add rice to stretch them further
A scoop of rice per burrito makes the beans go twice as far.
Swap refried beans for black beans
Whole black beans give a chunkier, less creamy burrito.
Make a few with sauteed peppers and onions
Adds a vegetable and a fajita feel for older eaters.
Use whole-wheat tortillas
Same fold, a little more fiber for the lunchbox crowd.
Top with green chiles for a spicier batch
Stir the chiles into half the beans so kids still get mild ones.
Plan The Next Step
Batch a dozen
Open the planner and add a bean-burrito session to your next quiet afternoon.