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Freezer Burritos

These burritos go from freezer to plate in minutes without the extra salt and chemicals of store brands. Make a batch for quick dinners or late-night snacks—or even breakfast! —Laura Winemiller, Delta, Pennsylvania
  • Total Time
    Prep: 35 min. Cook: 15 min.
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 burrito: 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.

Reviews

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Average Rating:
  • tuscalooso
    Sep 11, 2020

    Best burrito filling ever. Made according to directions using a homemade taco seasoning from AR.

  • panamag
    Jun 15, 2020

    This is really good and easy to do, Not sure if I process the pinto beans to long but they were mushy. Flavor was awesome. Next time I'll use refried beans for better consistency. Also I use the exact amount of ingredients and measure 1/2 cup of the beef mixture for each tortilla but it was enough for 8 not 12. Like the idea that can be frozen for a quick and tasty lunch or dinner.

  • louielouie1947
    Mar 1, 2019

    These sound wonderful, but I do not have a microwave. Any suggestions for how to heat in the oven or stove top? Wondering if they should be thawed first.

  • PrplMonky5
    Apr 26, 2018

    I cut this in half and it made exactly 6 burritos. My filling didn't turn out like the picture above. Our filling was a lot more mushy/goopy. Maybe I processed the pinto beans too long? I had used Goya's "Pinto Beans in Sauce (Olive Oil, Cilantro, & Tomato)" because it's what I had in the pantry. I thought it would be fine since I was rinsing and draining them anyway, and it would add extra flavor. Maybe it made the pinto portion too thin though. Next time I will make as-written and see how it turns out. I thought it was still very good, but would have enjoyed less of a mushy texture. I think it would be good to add in more vegetables or maybe some rice. We enjoyed these enough that I'll try this again with some of my own tweaks. Once I try it again with regular pinto beans, I will update my review.

  • Andrea
    Oct 31, 2017

    What happens after 1 month?

  • sherald
    Sep 3, 2017

    Awesome. On my 4th double batch in a month! Easy, yummy convenient exactly as written. They're never in the freezer for long.

  • deckerroad
    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!

  • sarahbaguley101
    Nov 2, 2015

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

  • arkurtz
    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. :-)

  • greenpill
    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.