Fill Your Freezer Recipe -- Burritos

Fill Your Freezer Recipe -- Burritos
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Recipe for Freezer Friendly Burritos. Customize these burritos to your taste, make a lot and freeze for a quick to microwave balanced meal or snack anytime.


  • Mix and Match Per 8-inch Tortilla Burrito:
  • generous 1/4 cup cooked rice or cooked Spanish rice
  • 1/4 cup chopped cooked protein – cooked beef, chicken, pork, or tofu
  • generous 1/8 cup grilled veggies
  • generous 1/8 cup cooked beans (black and/or pinto beans work well)
  • generous 1/8 cup grated cheese
  • 1 tablespoon cooked salsa (see Related Recipes section below for recipes), optional
  • 18-inch flour tortilla Mix and Match Per 10-inch Tortilla Burrito:
  • 1/3 cup cooked rice or cooked Spanish rice
  • 1/3 cup chopped cooked protein – cooked beef, chicken, pork, or tofu
  • 1/3 cup grilled veggies
  • 1/3 cup cooked beans (black and/or pinto beans work well)
  • 1/3 cup grated cheese
  • 1/8 cooked salsa (see Related Recipes section below for recipes), optional
  • 1 10-inch flour tortilla


  1. To make individual burritos for the freezer, center a tortilla on a piece of freezer paper, wax paper, or parchment paper.
  2. Leaving about an inch margin at the bottom, layer ingredients in a single line down the center of the tortilla as in the photo below.
  3. fold up the bottom of the tortilla, fold one side over, and roll up as tightly as possible. fold the paper over the burritos, tucking in both sides, the tightly rolling the burritos in the paper as in the photos below.
  4. Pack paper wrapped burritos in a zipper top plastic freezer bag. When ready to eat, remove burritos from the paper and put on a microwave safe plate. Unwrap and microwave on high for about 2 minutes. Carefully turn the burritos over – careful, it will be hot!  Microwave another minute. Remove from oven and enjoy. Add additional salsa and/or hot sauce as desired.
  5. All microwaves are different, so you may need to adjust cooking times for your oven. Check often during cooking and make notes of just how long it takes your oven to perfectly cook the burritos.
  6. Freezer Friendly Burrito Making Tips
  7. Once you assemble together all the ingredients, it’s just as easy to make lots of these at once as it is to make just a few. I’ve been known to make as many as 60 at a time and pass out extras that I couldn’t fit in my freezer to appreciative friends and family members (everybody loves a quick meal or snack they can pull out of their freezer).
  8. Don't be afraid to mix and match the above ingredients in any combinations that suit you – if you eliminate one, add more of another. The only ingredient I don’t recommend cutting is the rice – unless you plan on eating the burritos right away instead of freezing. If you do plan on freezing, I find that rice will soak up any excess moisture, keeping the burritos from becoming too wet upon reheating. Otherwise, if you don’t like beans, leave them out. Don’t have any cooked meat on hand? Make a rice, bean, and cheese burrito, etc.
  9. Grilled veggies like onions, peppers, mushrooms, zucchini, etc. are always a tasty and healthy addition. Just about anytime I have a fire in the grill going, I grill up a bunch of veggies for this purpose.  Just brush with oil and grill.
  10. The addition of grilled tofu is great for vegetarian burritos -- just brush with oil and lay firm tofu on the grill, just as you would meat.
  11. Label and date the bags that hold the burritos in your freezer. Try to use within 3 months.  Trust me, that won't be a problem.
  12. Why cooked salsa?  Because raw veggies that are frozen emit too much water which will make your burritos soggy.