Make-Ahead Bean Burrito Recipe (Freezer-Friendly)

This Make-Ahead Bean Burrito Recipe is so easy to make and great to have in the freezer for a quick and easy meal! 

I’m not lying when I say I could live on bean burritos, which is why I love to have my freezer stocked with these easy Make-Ahead Bean Burritos! I came up with this recipe when prepping freezer meals for after the baby, and I was so glad to have these on hand.

I’m always surprised at how expensive and small store-bought frozen bean burritos are, so I thought making my own would be a good idea. Not only are these homemade bean burritos much cheaper, but they are much more flavorful, too!

Make-Ahead Bean Burrito Recipe Ingredients

One of the great things about this bean burrito recipe is that you can easily throw in any other burrito filling ingredients you like. The only thing you need to watch out for is ensuring the ingredients are freezer-friendly if you plan on freezing these, which I highly recommend. 🙂

• Oil – I used olive oil in this recipe. 1 teaspoon olive oil
• Onion – Diced. 
• Beans – I used one can of refried beans and one can of pinto beans, which I drained and rinsed. You could also use black beans or just one.
• Canned tomatoes – I used a can of petite diced tomatoes, drained and rinsed.
• Rice – Either white or brown rice will work.
• Spices – This recipe calls for cumin, garlic powder, paprika, onion powder, salt, and black pepper. 
• Tortillas – Six to eight large tortillas.

How To Make These Bean Burritos

I’ve also realized that there’s really no attractive way to take a photo of a bean burrito, haha. 🙂  So, you’ll have to bear with me and believe that although these aren’t the prettiest things on the planet, they’re really tasty! I seriously almost ate half of the filling with a spoon! They were so great to have in the freezer after the baby was here. I ate them for lunches and dinners; they were always so filling and really hit the spot.

1. Heat a large pot over medium heat and add olive oil and onion. Cook the onion until softened, 3-5 minutes. Next, add all the remaining ingredients and mix until combined. Cook until heated through, 7-10 minutes. Remove the pot from the heat and let the mixture cool completely.
2. Lay out your tortilla and add 1/2 – 1 cup of the burrito mixture in the middle. The amount you add will depend on how large your tortillas are and how big you want your burritos to be. I had large tortillas and added about 3/4 cup of the mixture.
3. Form the mixture into a little log in the middle of the tortilla and fold the sides over. Then, roll up your burrito like you are wrapping a gift. If the burrito is really large, you may need to cut off any excess tortilla at the bottom.
4. Wrap each burrito in plastic wrap and store them in a freezer-friendly container for up to 3 months.
5. To cook burritos from frozen, Bake in a 425-degree oven for about 40 minutes, flipping once, until heated through. Microwave on high for 5-7 minutes. Cook in a sauté pan until browned and heated, 15-20 minutes on each side.
6. To cook burritos from thawed: Bake in a 425-degree oven for 20-25 minutes, flipping once, until heated through. Microwave on high for 2-3 minutes. Cook in a saute pan until browned and heated, about 10 minutes on each side.

Recipe Tips for These Make-Ahead Bean Burritos

• I used really large whole wheat tortillas for mine, but you can use any kind and any size. Depending on the size of the tortilla, though, you will get a different number of burritos.
• It may be necessary to warm your tortillas a bit before rolling them to ensure they don’t break.
• If you aren’t making them to eat right away, you must let them cool completely before refrigerating or freezing them. This will decrease the amount of moisture, and they won’t be soggy when you defrost them.

Do you have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Great Freezer-friendly Recipes?

Enchilada Meal Prep Bowls with Butternut Squash and Cauliflower Rice {Freezer Friendly}

High-Protein Tofu and Black Bean Enchilada Skillet

High-Protein Vegetarian Breakfast Sandwiches

Make Ahead Bean Burrito Recipe {Freezer Friendly}

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 6-8 1x
• Diet: Vegan

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Description

These Make Ahead Bean Burritos are perfect for stocking the freezer with for a quick and easy meal anytime!

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Ingredients

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• 1 teaspoon olive oil
• 1/3 cup diced onion
• 1 (15 oz) can refried beans
• 1 (15 oz) cans pinto beans, drained and rinsed (or about 3 cups)
• 1 (15 oz) can petite diced tomatoes, drained and rinsed
• 3/4 cup cooked rice, white or brown
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6–8 large tortillas

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Instructions

1. Heat a large pot over medium heat and add olive oil and onion.  Cook onion until softened, 3-5 minutes.  Next add all the remaining ingredients and mix until combined.  Cook until heated through, 7-10 minutes.  Remove pot from the heat and let mixture cool completely.
2. Lay out your tortilla and in the middle add 1/2 – 1 cup burrito mixture.  How much you add will depend on how large your tortillas are and how big your want your burritos to be.  I had large tortillas and added about 3/4 cup mixture to them.
3. Form the mixture into a little log in the middle of the tortilla and fold the sides over.  Then roll up your burrito kind of like you are wrapping a present.  You may need to cut off any excess tortilla at the bottom if they are really large.
4. Wrap each burrito in plastic wrap and then store in a freezer friendly container for up to 3 months.
5. Cook burritos from frozen: Bake in a 425 degree oven for about 40 minutes, flipping once, until heated through.  Microwave on high for 5-7 minutes.  Cook in a sauté pan until browned and heated through, 15-20 minutes on each side.
6. Cook burritos from thawed: Bake in a 425 degree oven for 20-25 minutes, flipping once, until heated through.  Microwave on high for 2-3 minutes.  Cook in a saute pan until browned and heated through, about 10 minutes on each side.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Meal Prep, Vegan
• Method: Stovetop
• Cuisine: Mexican