Healthy Homemade Frozen Burritos are better and affordable than store-bought. Fill them with your favorite ingredients for an easy meal.
Homemade Frozen Burritos are one of my secret weapons when it comes to easy, quick meals. Packed with all your favorite ingredients, these delicious burritos are so much better than what you can buy in stores and can be popped out of the freezer at any time for a hearty meal that's ready in 3 minutes.
As we continue diving into easy pantry recipes, these homemade frozen burritos rank up there as one of my favorites. Not only are they much healthier than the store-bought varieties, they also are much more affordable and you can make up a huge batch to keep in the freezer in less than an hour. P
lus it's really easy to mix up the flavors and make burrito combos that everyone in your family will love. These Machaca Burritos are another great option for a freezer meal.
Now while I am going to share a specific frozen burrito recipe packed with corn, black beans, peppers, and quinoa, you can really make these with any of your favorite ingredients. I like to set out a whole array of ingredients and make up different combinations so that we always have a good selection in the freezer.
Filling Ideas for Frozen Burritos
- Tortillas: I have tried all kind of tortillas for freezer burritos and a traditional flour tortilla or low carb tortilla (like the ones from Ole) work best. Look for one that is thin and pliable so that it won't tear when you roll it. The key here is choosing a tortilla that won't rip when you add the toppings. Having the tortilla at room temperature when it's time for assembly also helps ensure it won't tear.
- Beans: You can use virtually any store bought canned beans or homemade beans here. Black beans, pinto beans, refried beans, chickpeas, or even lentils are all good options. Just make sure to drain any excess liquid before adding them to your burritos. And if beans aren't your thing, just leave them out.
- Whole grains: Some people love the idea of rice in their burritos and other fervently oppose it. For those who want rice, try and go with a whole grain option like brown rice. I like to season mine up with cilantro and lime juice. You can also use quinoa, farro, or cauliflower rice for a lower carb, veggie packed option. To keep it quick and easy, consider buying precooked rice.
- Veggies: I am always looking for ways to sneak extra veggies into our meals so these burritos are no exception. You can use raw or cooked veggies in your burritos, but I find cooked veggies work better most of the time. Consider adding cooked zucchini, mushrooms, summer squash, broccoli, or cauliflower. The exceptions to this are bell peppers, onions, and tomatoes. It's really a personal preference when it comes to those but if you opt for the raw version, I recommend cutting them nice and small.
- Protein: Chicken, beef, shredded pork, ground beef, ground turkey, ground chicken, tofu, tempeh - anything works. Make sure your protein is cooked before adding it to the burritos and if you are using a slow cooked meat, make sure there isn't too much liquid since that will cause the tortilla to tear. Here are some great slow cooker options for protein: Chicken Tinga, Slow Cooker Chicken in Salsa Verde, Slow Cooker Shredded Beef, Slow Cooker Carnitas.
- Cheese: Shredded cheese tends to work best in these freezer burritos since it is easy to distribute and will melt evenly when you reheat the burrito. Think outside the box here as well. While traditional cheeses like mozzarella and cheddar are great, try using feta or goat cheese for a more interesting flavor combination.
- Salsa: Normally I like to add salsa to the burritos after they are reheated since you don't want too much liquid in the burrito before it freezes. However, sometimes I do add some pico de gallo, enchilada sauce, or a thick salsa to the burritos before freezing.
- Extras: You will almost always find some fresh cilantro and diced onion in my freezer burritos. It adds a nice touch of freshness. For extras like guacamole and sour cream, I prefer to add them once the burrito is reheated since it can make for a soggy burrito when it's frozen.
How to Make Homemade Freezer Burritos
- Temperature: It's important that your tortillas are room temperature or even a little warm before making the burritos. Cold tortillas will tear. When it comes to fillings, make sure they are room temperature or even a little cold. This will also prevent the tortillas from tearing.
- Fillings: Although almost any filling will work, avoid anything that is too wet. Wet fillings are more likely to cause the tortilla to tear or will seep out the edges while it freezer. Also make sure not to overfill the burrito.
- Assembly line: I find the best way to make a big batch is to create an assembly line and get your family involved. Place all the toppings out in bowls and just pile them in to create an array of delicious burritos. Just make sure to label the individual burritos so you know what's inside.
- School lunches: Depending on what fillings you use, these burritos can be delicious at room temperature making them a great option for school lunches. Just pull the burrito out of the freezer and place in the fridge the night before so they begin to defrost. Then pop them in a lunchbox the next morning. By the time lunchtime rolls around, they will be completely defrosted and room temperature.
- Rolling the burrito: Check out this video if you need help rolling your freezer burritos.
Healthy Homemade Frozen Burritos
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- 4 flour tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup canned corn, drained
- 1 cup bell peppers, diced
- 1/4 cup onion, diced
- 1/4 cup cilantro
- 2 tbsp. taco seasoning
- 1 cup part skim mozzarella cheese
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Place the tortilla flat and add the bean mixture in the center of the tortilla, leaving space on all sides so you can roll it after. Then tightly roll into a burrito, making sure to keep all the filling inside. If you are making burritos with a different filling, just pile everything in the center of the tortilla starting with the beans and grains.
To reheat, remove the foil from the burrito and wrap in a damp paper towel. Microwave for 2-3 minutes until heated through. For a crispy exterior, reheat in the microwave for 2-2:30 minutes and then place in a hot pan sprayed with cooking spray or with a little oil. Cook on each side until the tortilla begins to darken and get crispy.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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