Make-Ahead Meal Idea: Freezer Burritos
Shutterbean

Check this out: if you have an hour, you can make a whole stack of these burritos for the freezer. That's eight meals or more for the price of one! As Tracy of Shutterbean puts it, "Your future self will thank you."

It's insanely easy to make your own freezer burritos, and after microwaving countless Amy's Burritos over the years, I can't believe this didn't occur to me sooner. As Tracy demonstrates, you just gather your favorite burrito toppings, grab a stack of tortillas, and roll away. Wrap each burrito in aluminum foil and freeze.

To re-heat, you just remove the aluminum foil, wrap the still-frozen burrito in a damp paper towel, and microwave it for three minutes. Could it get any easier?!

I love the fact that you could make these burritos entirely from the pantry if you want to by using things like canned beans and jars of salsa. But then it's equally easy to get fancy with leftover meat, tofu, fresh vegetables, and sautéed greens. These burritos can be a really great way to clear out any leftovers or other fridge denizens that have been lingering for a little too long.

• Check Out the Tutorial: Freezer Burritos from Shutterbean

Do you ever make freezer burritos? What are your favorite fillings?

(Images use with permission from Tracy Benjamin of Shutterbean)

Comments (22)

Sounds like a great idea; how does rice handle being frozen and reheated?

This is a good recipe and a great idea. I've done a few variations on this one. Breakfast burritos, fajitas and soft-shelled tacos. Typically, however, I'm just not that organized. Today, for example, I have a mix of taco leftovers (beef, bean, cheese, salsa), some tortillas and a handful of fresh-cut lettuce. I reheat the meat mixture, then combine and roll them just before eating.

I'm a big fan of freezer meals and I'm going to give this a try.

Paul.S, Rice freezes and thaws AMAZINGLY! When I lived alone I would make a huge batch of rice and then portion it out and freeze the individual portions to thaw in the microwave later. It comes out as fluffy as it went in. There is even frozen rice at the grocery store... though I've always thought it cost too much to be worth the time savings.

I just made a bunch of breakfast burritos. I buy restaurant foil (already cut into 11x12 inch pieces) to wrap them in. (Costco, but you'd probably find it at restaurant supply stores as well.) It makes it fast and easy, and it's a quick breakfast for the kids. I use this recipe:

http://www.food.com/recipe/breakfast-burritos-once-a-month-cooking-30165

It's also a great thing to take to a mother with a new baby, or someone who's been in the hospital.

I do this all the time! It's best when I'm out for an evening, the husband can just pop one out of the freezer and have it for dinner. It's better than the alternative, cereal and handfuls of mini marshmallows and chocolate chips out of the pantry :^\

I've been doing this for years. I usually do a meat, refried beans, cheese, and raw onion combo. I've never tried salsa in a frozen burrito because I usually have it in my refrigerator. If I don't, I use a squirt of Sriracha.

Rice freezes very well, so go ahead and use it. Raw lettuce doesn't freeze well, so I'd leave that out.

My husband works from home and doesn't like taking the time to prepare himself a decent lunch. Plus he loves burritos. So these will be perfect for him!

Good idea. I'm always pressed for time in the morning and these would help me get out the door faster.

Can you do this with the burritos from Chipotle?

Yup, I do this too. Great for lunches or emergency meals. Also great for using up whatever veggies you have in the fridge. Cheese is a must.

Like others have said, rice freezes really well. If you're freezing rice by itself, it's best to freeze it while it's still warm so you have the moisture needed to keep it soft when you re-heat. Otherwise, add a drop or two to your bowl and cover with a towel so it steams.

I've been doing breakfast burritos for a few years now and they're great. I never thought of adding rice though -- that's going in the next batch!

Though, instead of wrapping them individually, I put them on a cookie sheet in the freezer for a couple hours, then pop them in a storage bag.

Oh, yes! Black beans, short grain brown rice, salsa and cheese. I use Ezekiel 4:9 sprouted grain tortillas - the taste is incredible!

I was thinking sour cream would separate when frozen. Anybody have any thoughts on this?

We did this when I was pregnant for easy after baby meals and I was SO happy we did. We've continued to this day. The best thing were breakfast burritos. I'd make up egg scrambles with onions, bell peppers, spinach tons of cumin and garlic powder, then add beans and cheese and freeze it up. They were fantastic heated in the microwave for two minutes.

Black bean/sweet potato burritos freeze great and our super easy to make. Saute onions and garlic, throw in a can of black beans (or make your own in a slow cooker) plus whatever seasonings you like and roughly mash with a fork. While you are doing this, microwave some sweet potatoes and mash well once cooked through. Again season to taste. Layer the beans and sweet potatoes in a burrito, wrap and freeze. Healthy, fast, cheap and vegan.

Vegetarian one-pound burritos. I leave out the avocado and sour cream and they're still awesome. Variations aplenty. Particularly good when I use a can of mixed pinto and green beans (yes!) that I get at the 99 cent store.

http://www.macheesmo.com/2009/07/one-pound-burritos/

Wow, this sounds amazing! Here's another filling idea: spicy roasted potatoes. Cut your roasting potatoes (blue, pink, fingerling, red) into little cubes (about 1/2 inch), toss in a little olive oil and cumin and roast for 15-20 minutes at 400F, or until done on the inside and delightfully crispy but not burnt. Toss in some chipotle powder (or your favorite kind of chili powder) and salt to taste. I find that chili powders burn too easily so I add them after I roast. This could be a taco or a burrito filling.

What if you don't have a microwave? How and for how long would you reheat in the oven?

Daleth- I would say 350F for 15-20 would be your best bet!

I'm glad to know that people try this with eggs for breakfast burritos- I was curious if the eggs would be kinda wet afterward?

I made these a couple days ago and had one for lunch. Seasoned black beans, rice, cheese and cilantro. They were awesome! Next time I think I'll make them a bit bigger, not quite enough to fill me up.

Love this idea! Personally, i think burritos are great as a balanced meal, just don't go overboard with the meat and rice :)