I get it—life gets busy. There are nights when the last thing I want to do is cook, but I still want something homemade that doesn’t taste like cardboard.
That’s where these Freezer-Friendly Beef Burritos save the day. I make a big batch, freeze them, and whenever I need a quick meal, I just pop one in the oven or microwave. No more last-minute takeout regrets!
These burritos are packed with seasoned ground beef, black beans, fluffy rice, and melty cheese, all wrapped in a warm tortilla.
They’re hearty, satisfying, and made with fresh, locally sourced ingredients you can find in any grocery store. Plus, I’ll show you how to tweak them for different diets and tastes. Let’s get rolling—literally!
Tips for Maximum Flavor
- Sauté the rice in a little butter before cooking—it adds a subtle toasty flavor.
- Use freshly shredded cheese (pre-shredded has anti-caking agents that mess with the melt).
- Warm the tortillas before rolling to prevent cracking.
- For crispy burritos, pan-fry them in a little oil after reheating.
Variations & Substitutions
- Chicken Option: Swap the beef for shredded rotisserie chicken.
- Veggie Version: Skip the beef and use sautéed bell peppers, mushrooms, and zucchini.
- Low-Carb: Use low-carb tortillas or wrap everything in large lettuce leaves.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling.
Serving Suggestions
- Serve with guacamole, extra salsa, and a fresh lime wedge.
- Pair with a side salad or tortilla chips with queso.
- Make it a full meal with Mexican street corn or a bowl of tortilla soup.
Freezer-Friendly Beef Burritos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 burritos 1x
- Category: Dinner
- Method: Stovetop & Baking
- Cuisine: Mexican-American
Description
A make-ahead beef burrito recipe with seasoned ground beef, black beans, and melty cheese—perfect for busy weeknights!
Ingredients
For the beef filling:
- 1 lb ground beef (preferably grass-fed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ cup tomato sauce
- ½ cup beef broth
For the burritos:
- 2 cups cooked rice (white or brown)
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese (or Monterey Jack)
- ½ cup sour cream (optional)
- 1 cup salsa
- 8 large flour tortillas
For freezing & reheating:
- Parchment paper or foil
- Resealable freezer bags
Instructions
Cook the beef filling
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Add the ground beef and break it up with a spoon. Cook until browned.
- Season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Stir well.
- Pour in the tomato sauce and beef broth. Let simmer for about 5 minutes, until slightly thickened.
- Remove from heat and let cool slightly.
2. Assemble the burritos
- Lay out a tortilla and spread a few spoonfuls of rice in the center.
- Add about ¼ cup of the beef mixture.
- Sprinkle on some black beans, cheese, and a spoonful of salsa.
- If using, add a small dollop of sour cream.
- Fold in the sides of the tortilla, then roll it up tightly.
3. Freeze for later
- Wrap each burrito individually in parchment paper or foil.
- Place them in a resealable freezer bag and remove as much air as possible.
- Label the bag with the date. They’ll stay fresh in the freezer for up to 3 months.
4. Reheat when ready
- Oven: Bake at 375°F for 25 minutes if frozen (15 minutes if thawed).
- Microwave: Wrap in a damp paper towel and heat for 2–3 minutes.
Notes
Can be frozen for up to 3 months. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 burrito
- Calories: ~450 per burrito
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
