Freezer Burritos Recipe
Freezer Burritos Recipe photo by Taste of Home

Freezer Burritos Recipe

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I love burritos, but the frozen ones are so high in salt and chemicals. So I created these. They're great to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 12 servings


  • 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 (8 ounces) shredded reduced-fat cheddar cheese
  • 12 flour tortillas (8 inches), warmed

Nutritional Facts

1 each: 345 calories, 11g fat (4g saturated fat), 36mg cholesterol, 677mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 22g protein Diabetic Exchanges:2-1/2 starch, 2 lean meat 1/2 fat


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; 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.
  2. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese.
  3. 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.
  4. To use frozen burritos: Remove foil and waxed paper. Place one 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. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Freezer Burritos in Healthy Cooking August/September 2008, p51

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Reviewed Dec. 12, 2015

"We love this recipe. I made mine with shredded chicken instead of beef, but otherwise followed the recipe. They were just as good out of the freezer and convenient for packing lunches for work. My husband just reminded me we need to make more!"

Reviewed Nov. 2, 2015

"This is excellent. Made exactly as instructed, and mine never made it to the freezer. Great recipe. Thanks."

Reviewed Oct. 16, 2015

"Hubby and I made this recipe multiplied by 6! today for our upcoming Pastor's Appreciation fiesta meal. We used part El Pato tomato sauce for the salsa and this gave them a little extra spice. For the refried beans, we used three of the 31oz cans instead of making our own. We got 80 burritos plus had leftover filling that I can make tostados with tomorrow night. Excellent, easy recipe. I HAD to eat one because it broke. :-)"

Reviewed Jun. 24, 2015

"Fantastic. Used grass-fed beef and black beans in lieu of pintos. Didn't quite have all of the salsa, so I used 1c. salsa and 1/4c taco sauce. Also used a slightly larger 10" tortilla which made wrapping easier."

Reviewed Apr. 23, 2015

"I mixed a batch of these for my family. They never made it to the freezer. They are delicious!!"

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