Pin it Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.
I've made these burritos countless times for my family's weekly lunches, and they're always a hit because everyone gets to personalize what goes inside. Saving a batch in the freezer has rescued us on late nights more than once.
Ingredients
- Large flour tortillas (8, 10-inch): Soft wraps for rolling and freezing easily
- Cooked white or brown rice (2 cups): Provides a hearty base
- Black beans (1 can, 15 oz/425 g): Drained and rinsed for protein
- Frozen corn (1 cup): Thawed, adds sweetness and texture
- Red bell pepper (1, diced): Fresh crunch and color
- Small onion (1, diced): Flavor foundation
- Garlic (2 cloves, minced): Classic savoriness
- Shredded cheddar or Monterey Jack cheese (1½ cups): Melted richness
- Salsa (3/4 cup): Mild or medium, based on taste
- Olive oil (1 tbsp): For sautéing veggies
- Cumin (1 tsp): Warm spice note
- Chili powder (1 tsp): Adds depth
- Smoked paprika (1/2 tsp): Smoky flavor
- Salt (1/2 tsp): Enhances taste
- Black pepper (1/4 tsp): A finishing touch
Instructions
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Cook Filling:
- Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3–4 minutes until heated through. Remove from heat and let cool slightly.
- Warm Tortillas:
- Briefly warm tortillas in the microwave covered with a damp towel so they are pliable.
- Assemble Burritos:
- Spread 1/4 cup rice in the center of each tortilla. Top with 1/3 cup bean mixture, 2 tbsp salsa, and 2 tbsp cheese. Fold in sides and roll up tightly from the bottom.
- Freeze Burritos:
- Wrap each burrito tightly in foil or parchment and place in a labeled freezer bag.
- Reheat from Frozen:
- Unwrap and microwave on a plate for 2–3 minutes (turning halfway), or bake wrapped in foil at 180°C/350°F for 25–30 minutes until hot.
Pin it We love gathering in the kitchen to let everyone add their own favorites to their burrito before rolling them up. It's become a meal everyone looks forward to, and having burritos on hand means fewer rushed dinners.
Variations
Add cooked shredded chicken, ground beef, or turkey for a hearty meat option. Spice lovers can mix in jalapeños or hot sauce for extra kick, or swap black beans for pinto beans and include sautéed zucchini for more veggies.
Serving Suggestions
After reheating, serve burritos with sour cream, guacamole, or extra salsa. Fresh cilantro or a squeeze of lime makes a bright finishing touch.
Nutrition Facts
Each burrito clocks in at about 350 calories with 10 g total fat, 52 g carbohydrates, and 12 g protein, making them filling yet balanced for both lunch and dinner.
Pin it These burritos are a lifesaver for meal prep days and provide flexibility for all tastes. Make a batch and enjoy stress-free meals all week long.
Recipe Questions & Answers
- → Can these burritos be frozen for a long time?
Yes, when tightly wrapped in foil or parchment and stored in freezer bags, these burritos can last up to 3 months without losing flavor.
- → What is the best method to reheat from frozen?
Microwaving for 2–3 minutes or baking in foil at 180°C (350°F) for 25–30 minutes ensures even heating and maintains texture.
- → Are there vegetarian and meat options?
The base version is vegetarian with black beans and cheese; cooked shredded chicken, beef, or turkey can be added for meat variations.
- → Can I customize the spice level?
Absolutely, adjust the chili powder or add jalapeños or hot sauce for more heat as preferred.
- → Is there a gluten-free alternative?
Yes, using large gluten-free tortillas substitutes well for dietary restrictions without altering taste.