Freezer Bean & Cheese Burritos
A batch of ten simple bean, rice and cheese burritos to wrap and freeze for fast lunches and after-school snacks.
Equipment: Skillet, plastic wrap or foil
Why it's a good deal
Freezer burritos cost a fraction of store-bought ones and take about 30 minutes to make in a batch. The trick is to let the filling cool before rolling so the tortillas don't get soggy in the freezer.
Instructions
- Warm the refried beans, black beans, salsa, cumin and chili powder in a skillet over medium heat for 5 minutes, stirring, until smooth. Stir in the rice and let the mixture cool to room temperature (no longer than 1 hour).
- Warm the tortillas in the microwave for 20–30 seconds so they're pliable.
- Spoon about ½ cup filling onto each tortilla, top with cheese, fold in the sides and roll up tightly.
- Wrap each burrito in plastic wrap or foil, place in a freezer bag, label with the date and freeze for up to 3 months.
- To reheat: unwrap, wrap in a damp paper towel and microwave for 2–3 minutes, turning halfway, until hot in the center (165°F).
💲 Money-saving tips
- Large bags of rice and big cans of refried beans are the most economical sizes.
- Buy tortillas in bulk packs and freeze any you don't use right away.
♻️ Stretch the leftovers
- Crisp a reheated burrito in a dry skillet for a crunchy shell.
- Add leftover cooked chicken or ground beef to some burritos for variety.
Want to know what this costs at your store? Try the recipe cost calculator.
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