Freezer Burritos

Name: Freezer Burritos
Prep time: 10 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. canola oil, divided; 1 lb. ground beef; 1 tbsp. taco seasoning; 1 tsp. kosher salt, plus more; 1 jalapeño, seeds removed, finely chopped; 1/2 c. chopped red onion; 2 cloves garlic, chopped; 1 (15-oz.) can fire roasted diced tomatoes with green chiles; Freshly ground black pepper; 1 (15-oz.) can refried black or pinto beans or homemade refried beans; 4 oz. Monterey Jack cheese, shredded; 4 oz. sharp cheddar cheese, shredded; 8 (10") flour tortillas; 2 c. cooked white or brown rice, cooled

By Brooke CaisonPublished: Aug 28, 2023

Approved by the Delish Test Kitchen

4.5

2 Ratings

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seasoned ground beef layered with refried beans, rice, and a blend of monterey jack and cheddar cheese then rolled into a flour tortilla

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Whether you’re craving a hit of nostalgia or looking to stock up on easy after-school snacks, these beef and bean freezer burritos will make you want to clear some space in the icebox. To make these after-school/work snacks, ground beef gets simmered in hearty spiced tomato sauce, then layered into a flour tortilla with refried beans, rice, and a blend of Monterey Jack and cheddar cheese. Even though the goal is to get these wrapped and in the freezer for a future snack, we won’t judge if you eat one right away.

Despite the savory, cheesy filling, the best part about this recipe is all of the pantry-friendly, time-saving shortcuts. Using pre-made taco seasoning, diced tomatoes with green chiles, and canned seasoned refried beans means you get to save time on prep without skimping on flavor. You can also opt for pre-shredded Mexican blend cheese instead of the Monterey Jack and cheddar blend we used. To serve, add a dollop of sour cream, guacamole, or pico de gallo.

How long do the burritos last in the freezer?
Double-wrapping them in plastic and foil will keep them protected in the freezer for up to 3 months, creating the perfect snack for a busy life.

Is there a vegetarian option?
For our plant-based friends, there’s an equally filling vegetarian version. Swap the ground beef for a rinsed can of beans or 1 pound diced extra-firm tofu.

Did you make these burritos? Let us know how it went!

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Yields:: 8 serving(s)
Prep Time:: 10 mins
Total Time:: 35 mins
Cal/Serv:: 683

Ingredients

2 Tbsp.
canola oil, divided
1 lb.
ground beef
1 Tbsp.
taco seasoning
1 tsp.
kosher salt, plus more
1
jalapeño, seeds removed, finely chopped
1/2 c.
chopped red onion
2
cloves garlic, chopped
1
(15-oz.) can fire roasted diced tomatoes with green chiles
Freshly ground black pepper
1
(15-oz.) can refried black or pinto beans or homemade refried beans
4 oz.
Monterey Jack cheese, shredded
4 oz.
sharp cheddar cheese, shredded
8
(10") flour tortillas
2 c.
cooked white or brown rice, cooled

Directions

1. Step 1In a large skillet over medium-high heat, heat 1 tablespoon oil. Add beef, taco seasoning, and salt and cook, breaking up beef into small pieces with a wooden spoon, until no longer pink, 6 to 7 minutes. Using a slotted spoon, transfer beef to a plate.
2. Step 2Reduce heat to medium. Cook jalapeño and onion, stirring occasionally, until onions begin to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomatoes and cook, stirring occasionally, until slightly reduced, 3 to 5 minutes. Return beef to skillet and stir to combine; season with salt and pepper. Let cool.
3. Step 3In a medium bowl, whisk beans and remaining 1 tablespoon oil until smooth. In another medium bowl, combine Monterey Jack and cheddar cheese.
4. Step 4Spread 1/4 cup beans mixture across the center of a tortilla, leaving a 1" border. Top with 1/4 cup rice, then 1/3 cup beef mixture and 1/4 cup cheese mixture. Fold in sides of tortilla, then tightly roll tortilla away from you, keeping sides tucked in, until a burrito shape forms. Using a small dab of beans, seal burrito. Repeat with remaining ingredients to make 7 more.
5. Step 5Wrap each burrito in a layer of plastic wrap, then in a layer of foil. Place in a freezer-safe bag and freeze up to 3 months.
6. Step 6To reheat the burrito in the microwave: Unwrap burrito, then wrap in a damp paper towel. Microwave on 70% power, turning burrito halfway through, until warmed through, 5 to 6 minutes. If desired, air fry at 400° until tortilla is crispy, 2 to 3 minutes, or crisp in a skillet over medium heat with 1 tablespoon neutral oil for 3 to 4 minutes.
7. Step 7To reheat the burrito in the air fryer: Unwrap burrito and cook in air fryer at 375° until warmed through, about 15 minutes.