Freezer-Friendly Hearty Burritos

These hearty burritos combine tender black beans, rice, sautéed bell pepper, and melted cheese wrapped in warm tortillas. Perfect for meal prep, they freeze well and can be reheated quickly, maintaining their flavor and texture. Spice options and meat additions provide versatility, and using gluten-free wraps accommodates dietary preferences. Easy to assemble, they make a convenient and satisfying choice for busy days.

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By Grace Mitchell

Updated on Wed, 19 Nov 2025 13:31:00 GMT

Steaming Freezer-Friendly Burritos, tightly wrapped and ready to be stored for future Mexican-inspired meals. | butterhearth.com

Hearty, delicious burritos packed with budget-friendly ingredients, perfect for meal prep and ready to heat up straight from the freezer.

I first made these freezer-friendly burritos during a busy week when we needed packed lunches that everyone could grab and go. They became a meal-prep favorite in our home!

Ingredients

Flour tortillas: 8 large (10-inch)
Rice: 2 cups cooked white or brown
Black beans: 1 (15 oz/425 g) can, drained and rinsed
Frozen corn: 1 cup, thawed
Red bell pepper: 1, diced
Onion: 1 small, diced
Garlic: 2 cloves, minced
Cheddar or Monterey Jack cheese: 1½ cups, shredded
Salsa: ¾ cup, mild or medium
Olive oil: 1 tbsp
Cumin: 1 tsp
Chili powder: 1 tsp
Smoked paprika: ½ tsp
Salt: ½ tsp
Black pepper: ¼ tsp

Instructions

Cook vegetables:: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 4–5 minutes until softened. Add garlic and cook 1 minute more.
Prepare 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:: Microwave tortillas briefly (covered with a damp towel) until pliable.
Assemble burritos:: Spread ¼ cup rice, ⅓ cup bean mixture, 2 tbsp salsa, and 2 tbsp cheese in the center of each tortilla. Fold sides, then roll up tightly.
Freeze:: Wrap each burrito tightly in foil or parchment, and place in a labeled freezer bag.
Reheat:: Microwave unwrapped for 2–3 minutes (turning halfway), or bake wrapped at 180°C/350°F for 25–30 minutes.

A close-up shot of golden-brown Freezer-Friendly Burritos, perfectly packed and ready to freeze for convenience. | butterhearth.com

My kids love choosing their favorite add-ins and helping wrap the burritos together before freezing. It's a recipe that always brings us together in the kitchen.

Recipe Notes & Swaps

Add cooked shredded chicken, ground beef, or turkey for a meat option. Swap black beans for pinto beans, or include extra vegetables as desired.

Required Tools

Large skillet, mixing spoon, measuring cups and spoons, microwave or oven, foil or parchment paper, freezer bags

Allergen & Nutrition Info

Contains wheat (tortillas) and milk (cheese). Gluten-free option available with gluten-free wraps. Each burrito: 350 calories, 10 g fat, 52 g carbohydrates, 12 g protein.

These satisfying Freezer-Friendly Burritos are filled with beans, rice, and cheese, ideal for quick lunches. | butterhearth.com

Enjoy these burritos any time you need a quick, hearty meal from the freezer. They're just as tasty freshly made or reheated!

Freezer-Friendly Hearty Burritos

Hearty burritos filled with beans, rice, and cheese, ideal for prepping and freezing.

Prep duration

20 min

Time to cook

25 min

Complete duration

45 min

Created by Grace Mitchell

Skill Level Easy

Heritage Mexican-American

Output 8 Portions

Dietary considerations Meat-Free

Components

Base

01 8 large flour tortillas (10-inch)

02 2 cups cooked white or brown rice

03 1 (15 oz) can black beans, drained and rinsed

04 1 cup frozen corn, thawed

Vegetables

01 1 red bell pepper, diced

02 1 small onion, diced

03 2 cloves garlic, minced

Cheese & Extras

01 1½ cups shredded cheddar or Monterey Jack cheese

02 ¾ cup salsa (mild or medium)

Spices

01 1 tbsp olive oil

02 1 tsp ground cumin

03 1 tsp chili powder

04 ½ tsp smoked paprika

05 ½ tsp salt

06 ¼ tsp black pepper

Directions

Stage 01

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 4 to 5 minutes until softened. Incorporate minced garlic and cook for an additional minute.

Stage 02

Prepare Filling: Add black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 3 to 4 minutes until heated through. Remove from heat and allow to cool slightly.

Stage 03

Warm Tortillas: Briefly warm tortillas in the microwave, covered with a damp towel, to make them pliable for wrapping.

Stage 04

Assemble Burritos: Lay each tortilla flat and spread ¼ cup cooked rice in the center. Top with ⅓ cup bean and vegetable mixture, 2 tablespoons salsa, and 2 tablespoons shredded cheese. Fold in sides and roll tightly from the bottom.

Stage 05

Freeze Burritos: Wrap each burrito securely in foil or parchment paper. Place wrapped burritos in a labeled freezer bag for storage.

Stage 06

Reheat From Frozen: Remove wrapping and microwave burritos on a plate for 2 to 3 minutes, turning halfway through. Alternatively, bake wrapped burritos in foil at 350°F for 25 to 30 minutes until hot.

Necessary tools

Large skillet
Mixing spoon
Measuring cups and spoons
Microwave or oven
Foil or parchment paper
Freezer bags

Allergy details

Review each component for potential allergens and consider consulting with a healthcare provider if you're unsure about certain ingredients.

Contains wheat (tortillas) and milk (cheese); gluten-free option possible with gluten-free tortillas.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.

Energy Value: 350
Fats: 10 g
Carbohydrates: 52 g
Protein Content: 12 g