Best 6 Freezer Burritos Recipes

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**Indulge in a Culinary Adventure: Discover the Freezer-Friendly, Flavorful Delights of Homemade Burritos**

Feast your taste buds on a culinary journey with our collection of freezer-friendly burritos, a perfect blend of convenience and flavor. These versatile burritos, packed with a vibrant symphony of ingredients, cater to every palate and dietary preference. From the classic beef and bean burrito, a hearty and comforting Tex-Mex favorite, to the vegetarian delight of black bean and sweet potato burritos, each recipe promises a satisfying and delicious meal. Whether you're a busy professional seeking quick and easy weekday lunches or a family looking for a freezer-friendly meal prep solution, our freezer burritos are here to make your life easier and tastier.

Here are our top 6 tried and tested recipes!

FREEZER BURRITOS



Freezer Burritos image

I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks-I've even had them for breakfast sometimes! -Laura Winemiller, Delta, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1-1/4 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
1-1/4 cups salsa
2 tablespoons reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 677mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

FREEZER BACON EGG AND CHEESE BREAKFAST BURRITOS



Freezer Bacon Egg and Cheese Breakfast Burritos image

Like most teens, my DD didn't have a lot of time for a healthy breakfast, and at most would just grab a bagel on the way out the door. Since she likes things pretty mild, I came up with these tasty breakfast burritos. They are so easy. She just heats one in the microwave and takes it with her to the bus stop. (Cooking time is for reheating in the microwave)

Provided by Denise in da Kitchen

Categories     Breakfast

Time 27m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb bacon, chopped into 1 inch pieces
12 eggs
1 cup chopped green onion
2 (16 ounce) packages flour tortillas
2 cups shredded cheddar cheese
salt and pepper, to taste
salsa (optional)
sour cream (optional)

Steps:

  • In a skillet, fry bacon pieces until crisp; remove to paper towels.
  • Drain, reserving 1- 2 tablespoons drippings.
  • Beat eggs, salt and pepper and cook in reserved drippings.
  • Add green onions just before eggs are done.
  • Add bacon and remove from heat.
  • Place about 1/2 cup of mixture down the center of each tortilla.
  • Sprinkle with cheddar cheese.
  • Fold bottom and sides of tortilla over filling and place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
  • Freeze overnight or until solid.
  • Wrap each in waxed paper and then in aluminum foil and package in freezer bags.
  • Store in freezer for up to 1 month.
  • TO USE FROZEN BURRITOS:.
  • Remove foil.
  • Place waxed paper-wrapped burritos on a microwave-safe plate.
  • Microwave for 1 1/2 to 2 minutes or until heated through.
  • Let stand for 20 seconds and add sour cream and salsa to taste.

EASY FREEZER VEGETARIAN BLACK BEAN BURRITOS



Easy Freezer Vegetarian Black Bean Burritos image

A great and super-easy recipe for take-along lunches to work, school, etc. Instead of store-bought salsa, an excellent ingredient is recipe 276150. You can embellish them a million ways. This is one of my favorite OAMC recipes because making 12 burritos literally takes less than 10 minutes and makes 12 really yummy lunches.

Provided by norsecookie

Categories     Lunch/Snacks

Time 10m

Yield 12 burritos, 12 serving(s)

Number Of Ingredients 5

15 ounces black beans
16 ounces salsa (or recipe 276150)
12 flour tortillas (any size you like)
8 ounces shredded colby-monterey jack cheese or 8 ounces cheddar cheese
2 cups frozen vegetables, leftovers are great too, such as spinach, broccoli, green beans, cauliflower, shredded carrots, what

Steps:

  • Set out a 9x11 baking pan to place folded burritos in.
  • Whirl Black Beans (drained slightly) in a food processor for 3-5 seconds to make a thick paste.
  • Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds.
  • Spread bean paste on tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good).
  • Roll up, folding in ends.
  • Place seam-side down into baking pan.
  • Repeat process for all 12.
  • Place baking pan in freezer until burritos are frozen solid.
  • Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch.
  • To reheat: cover with paper towel and microwave for 30-60 seconds, depending on microwave. Top with extra salsa, sour cream or plain yogurt with cumin.

BEAN AND RICE BURRITOS (FREEZER MEAL)



Bean and Rice Burritos (Freezer Meal) image

These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.

Provided by Steph

Categories     Lunch     Main Course

Yield 6

Number Of Ingredients 9

1 green pepper (sliced thin)
1 red pepper (sliced thin)
1/2 onion (sliced thin)
2 tablespoons olive oil (divided)
3 cups refried beans
6 whole wheat tortillas
1 cup cooked brown rice
1/2 cup salsa
1/2 cup shredded cheese

Steps:

  • In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
  • While the peppers and onions are cooking, heat refried beans in the microwave so they're easy to spread.
  • Preheat oven to 375 degrees.
  • Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
  • Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.

Nutrition Facts : Servingsize 1 serving, Calories 1407 kcal, Fat 62 g, SaturatedFat 21 g, Cholesterol 60 mg, Sodium 4341 mg, Carbohydrate 157 g, Sugar 9 g, Protein 67 mg

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY



Freezer-Prep Veggie Breakfast Burritos Recipe by Tasty image

Here's what you need: olive oil, small white onion, green bell pepper, red bell pepper, cremini mushroom, kosher salt, kale, large eggs, whole milk, pepper, whole wheat tortillas, pinto bean, shredded cheddar cheese, shredded monterey jack cheese, salsa

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 8 burritos

Number Of Ingredients 15

olive oil, to taste
½ small white onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup cremini mushroom, sliced
kosher salt, to taste
1 cup kale, roughly chopped
8 large eggs
⅓ cup whole milk
pepper, to taste
8 whole wheat tortillas
16 oz pinto bean
¼ cup shredded cheddar cheese
¼ cup shredded monterey jack cheese
salsa, for serving

Steps:

  • Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
  • Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
  • In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
  • Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
  • Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
  • Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
  • Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
  • When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
  • Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 19 grams, Sugar 4 grams

FREEZER-PREP BREAKFAST BURRITOS RECIPE BY TASTY



Freezer-Prep Breakfast Burritos Recipe by Tasty image

Here's what you need: tortilla, oil, garlic, tofu, turmeric, paprika, red pepper flakes, nutritional yeast, vegetable stock, hot sauce, onion, fresh spinach, tomato, black bean, bell pepper, mushroom, plant based meat alternative, pinto bean, potato, sweet potato, corn

Provided by Merle O'Neal

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 21

tortilla
1 tablespoon oil
5 cloves garlic, minced
14 oz tofu, broken up
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon red pepper flakes
¼ cup nutritional yeast
¼ cup vegetable stock
hot sauce, optional
onion, diced and cooked
fresh spinach, cooked
tomato, sliced and cooked
black bean, optional
bell pepper, chopped and cooked
mushroom, chopped and cooked
plant based meat alternative, cooked
pinto bean
potato, chopped and cooked
sweet potato, chopped and cooked
2 cups corn

Steps:

  • In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full "scramble" effect.
  • Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
  • Add the vegetable stock and cook until absorbed in the tofu.
  • Drizzle with hot sauce if you desire.
  • Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
  • NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
  • Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
  • Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
  • Place your burritos in a plastic bag and freeze until breakfast.
  • NOTE: Save for up to 1 month.
  • When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
  • Allow to cool for 1 minute.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

Tips

  • Choose the right tortillas. Burrito tortillas should be large and pliable, so they can be easily folded without cracking. Corn or flour tortillas can be used, but flour tortillas are generally softer and more pliable.
  • Keep the tortillas warm. This will help them to stay pliable and prevent them from cracking. You can warm the tortillas in a skillet over low heat, or you can wrap them in a damp paper towel and microwave them for a few seconds.
  • Don't overload the burritos. If you overload the burritos, they will be difficult to fold and may fall apart. Aim for about 1/2 cup of filling per burrito.
  • Fold the burritos tightly. This will help to keep the filling inside the burrito and prevent it from leaking out. Fold the bottom of the tortilla up over the filling, then fold the sides in. Finally, roll the burrito up tightly.
  • Freeze the burritos immediately. This will help to preserve the freshness of the burritos and prevent them from spoiling. Place the burritos in a single layer on a baking sheet and freeze for at least 2 hours. Once the burritos are frozen, they can be transferred to a freezer bag or container.
  • Reheat the burritos before eating. Frozen burritos can be reheated in the microwave, oven, or skillet. To reheat in the microwave, place the burrito on a plate and microwave for 1-2 minutes, or until heated through. To reheat in the oven, preheat the oven to 350 degrees Fahrenheit. Place the burrito on a baking sheet and bake for 15-20 minutes, or until heated through. To reheat in a skillet, heat a little oil in a skillet over medium heat. Place the burrito in the skillet and cook for 5-7 minutes per side, or until heated through.

Conclusion

Freezer burritos are a delicious and convenient meal option. They are perfect for busy weeknights or for packing in lunches. With a little planning, you can have a variety of freezer burritos on hand to enjoy whenever you need a quick and easy meal. So next time you're looking for a quick and easy meal, give freezer burritos a try. You won't be disappointed!

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