Best Freezer Burritos: Easy Make-Ahead Recipes & Storage Tips

These flavorful Beef and Bean Freezer Burritos are ready in no time and make a perfect make-ahead dinner the whole family will enjoy.

An Easy Make-Ahead Burrito Recipe

This recipe is a meal-prep gem. With a little planning you can assemble several burritos, freeze them, and have quick dinners or lunches on busy weeknights.

Older kids can reheat them for snacks or quick meals, making them convenient for the whole household.

Burrito Ingredients

• Olive oil: 1 tablespoon for sautéing.
• Ground beef: 1 pound. Lean cuts like round or sirloin work well; chuck or blends are fine, too.
• Onion: ¼ cup grated or finely diced yellow onion (white or red onion can be substituted).
• Garlic: 3 cloves, finely minced.
• Salsa: 1 cup tomato salsa of your choice.
• Taco seasoning: 2 tablespoons, homemade or store-bought.
• Pinto beans: 2 cans (15 ounces each), rinsed and drained; cooked dried beans may be used instead.
• Beef broth or water: ½ cup low-sodium beef broth or water (chicken or veggie broth also works).
• Shredded cheddar cheese: 2 cups, or another preferred cheese.
• Flour tortillas: 10 (10-inch) tortillas.
• Cooked rice (optional): White or brown rice, if desired.

How to Make Freezer Burritos

The process is quick: cook the filling, puree the beans, combine, and assemble the burritos.

Make the Burritos

1. Cook the beef and onions. Heat the olive oil in a large skillet over medium heat. Add the onions and cook 2 minutes, then add the garlic and cook about 20 seconds. Add the ground beef and cook until browned, breaking it up with a spoon (about 8 minutes).
2. Season and simmer. Stir in the taco seasoning and salsa. Bring to a boil, then reduce heat and simmer 2 minutes until slightly thickened. Remove from heat and set aside.
3. Puree the beans. Combine the pinto beans and broth (or water) in a blender or food processor and process until smooth.
4. Combine and add cheese. Stir the bean puree into the beef mixture until combined, then stir in the shredded cheese. Mixing everything together speeds up assembly, but you can layer separately if preferred.
5. Assemble. If using rice, place about two tablespoons of cooked rice in the center of each tortilla. Add ½ cup of the beef-and-bean mixture on top of the rice, fold the sides and ends over the filling, and roll up into burritos.

Freeze the Burritos

• Wrap each burrito tightly in wax paper, then wrap in foil.
• Place wrapped burritos in a gallon-sized zipper bag, label with the date, and store in the freezer.
• Frozen burritos keep well for up to 2 months.

Tips for the Best Freezer Burritos

• Layer or mix: If you prefer, keep the beef and bean mixtures separate inside the tortilla: rice, beef, beans, then cheese.
• Don’t overfill: Use modest portions so the tortillas are easy to fold and seal.
• Cool before wrapping: Allow the filling to cool so the tortillas are easier to handle and to avoid steam that causes sogginess.

Tasty Variation Ideas

• Chicken Verde: Substitute ground chicken or turkey, use white beans, and salsa verde for a lighter spin.
• Vegetarian: Use black beans, cooked brown rice, salsa, and cheese for a meat-free version.
• Breakfast burritos: Replace the beef with scrambled eggs and cooked sausage for a hearty morning option.

Serving Suggestions

• Dips and toppings: Serve with guacamole, sour cream, or your favorite salsa.
• Fresh side: A simple fruit salad or raw veggies make a bright, healthy accompaniment.
• Frozen treat: A cold frozen yogurt or sorbet pairs nicely after a savory Tex‑Mex meal.

How Long Can You Freeze Homemade Burritos?

• Homemade burritos typically keep well for about 2 months in the freezer. Label packages with the date so you can track storage time.

How to Reheat Freezer Burritos

• Microwave: Unwrap one burrito, place on a microwave-safe plate, and microwave on HIGH for 2 to 2½ minutes, or until the internal temperature reaches 165˚F.
• Oven: Preheat the oven to 350˚F. Keep the foil wrap on, place burritos on a baking sheet, and bake 20–30 minutes until heated through.

5 from 11 votes

Freezer Burritos

by Katerina | Easy Weeknight Recipes

Scrumptiously easy make-ahead burritos with beef, beans, salsa, and cheese—perfect for stocking your freezer.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10 burritos

Ingredients

• 1 tablespoon olive oil
• ¼ cup grated yellow onion or finely diced onion
• 3 cloves garlic, finely minced
• 1 pound ground beef
• 2 tablespoons taco seasoning
• 1 cup tomato salsa
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• ½ cup water or low-sodium beef broth
• 2 cups shredded cheddar cheese
• 10 (10-inch) flour tortillas
• Cooked white or brown rice (optional)

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add onions and cook 2 minutes; stir in garlic and cook 20 seconds.
• Add the ground beef and cook until browned, about 8 minutes, breaking it up as it cooks.
• Stir in the taco seasoning and tomato salsa. Reduce heat and simmer 2 minutes until slightly thickened. Remove from heat and set aside.
• Combine pinto beans and water or broth in a blender or food processor and process until smooth.
• Add the bean mixture to the beef mixture and stir to combine. Stir in the cheese.
• Place two tablespoons of cooked rice (if using) in the center of each tortilla. Spoon ½ cup of the beef-and-bean mixture over the rice.
• Fold the sides and ends over the filling and roll up each tortilla.
• Wrap each burrito in wax paper and then foil. Place wrapped burritos in a gallon-sized zipper bag, label with the date, and freeze.
• Freeze for up to 2 months.

Notes

• You don’t have to mix the beef and beans together; you can layer the beef, then spread bean puree over it before rolling.
• To microwave from frozen, unwrap and microwave on HIGH for about 2½ minutes or until the center reaches 165˚F.
• To reheat in the oven, preheat to 350˚F, keep the foil on, and bake 20–30 minutes until heated through.

Nutrition

Calories: 304 kcal |
Carbohydrates: 16 g |
Protein: 18 g |
Fat: 19 g |
Saturated Fat: 9 g |
Cholesterol: 56 mg |
Sodium: 652 mg |
Potassium: 487 mg |
Fiber: 5 g |
Sugar: 2 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.