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Freezer Burritos

 Freezer Burritos
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
12 ServingsPrep: 35 min. Cook: 15 min.


  • 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


  • 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.
  • 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 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.

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Freezer Burritos (continued)

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