Burritos: Now and Later

How I make frozen burritos in bulk at home.


Burritos: Now and Later

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I am the worst at eating breakfast in the morning. I usually wake up between 6:30 and 7 and work on Macheesmo for a few hours before heading to work. Some days I eat an apple. Some days I forget entirely. And yes I know that breakfast is the most important meal of the day!

So I’ve been trying to find creative ways to eat reasonably healthy things in the morning that are also fast to make. It doesn’t help my little problem that I really dislike cereal.

What I do like though, is breakfast burritos! A few weekends ago, I made enough burritos to last me a week and had some for dinner also.

Since I’ve been trying to eat less meat these days, I decided to use spicy rice and beans as my base for the burritos. This is my quick take on rice and beans. It is far from the traditional variety, but produces a pretty solid result and is also relatively fast.

Frozen Burritos

10 burritos
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How I make frozen burritos in bulk at home.


10 burrito-sized flour tortillas
10 eggs, scrambled
8-10 ounces cheddar cheese, grated

Quick and Easy Rice and Beans:

1/2 onion, diced
1 Cup long grain rice
2 cans black beans, drained and rinsed
1 14-ounce can diced tomatoes
2 tablespoons olive oil
Salt and Pepper
Spice options: Cumin, Paprika, Chili powder, Cayenne, go crazy!


1) For rice and beans, add olive oil to a large heavy pot over medium heat. Once hot, add diced onion and cook until soft, about 6 minutes. Season with a pinch of salt and pepper.

2) When onion is cooked, add in rice, black beans, and tomatoes. Add 2 cups of water also. Turn heat down to low, cover the pot with a lid and let cook for about 15 minutes. Then remove from heat and let the rice and beans steam for 10 minutes. Then remove lid and fluff with a fork.

To Make burritos: Divide eggs, rice and beans, and cheese between burritos. Roll them up and then double wrap them for freezing. I like to wrap them once in plastic wrap or foil and then store all of the individually wrapped burritos in freezer-safe bags.

You can reheat burritos in the oven for 25-30 minutes or in the microwave. I prefer the oven method just because the tortillas get crispy.

Start by sauteing your onions in a few tablespoons of olive oil. Once they are sweating a bit, add in your rice and stir, kind of like making a risotto. As you can see, I added a knob of butter because why not?

Almost risotto.
Almost risotto.

After that cooks for a second, add your two cans of beans (drained!) and 3 cups of water and whatever spices you want to start with.  If you’re using diced tomatoes, you’ll need less water because of the liquid from the tomatoes so go with 2 cups of added water. You can always add more later remember. Stir to combine everything, cover with a lid and let simmer for about 15 minutes minutes depending on your rice.

You’ll end up with this lovely dish that honestly I can eat by itself.

Rice and beans done right.
Rice and beans isn’t hard.

Even with this lovely rice and bean mixture, a breakfast burrito is not a breakfast burrito without eggs!

Runny eggs are what you want for frozen burritos.
Runny eggs are what you want for frozen burritos.

Knowing that I’m going to microwave these guys ultimately, I undercooked my eggs. They will finish cooking in the microwave without a problem.

I tried these with wheat tortillas which honestly aren’t my favorite because they are more difficult to roll up. That’s me trying to be all healthy… If you throw them in the microwave (or in a warm oven) for a few seconds they will soften up and be easier to roll.

Then stack them high with the goods!

Breakfast variety
Breakfast variety

I kept these pretty plain: rice and beans, eggs, cheese. That said, I encourage creativity. I’m pretty sure anything under the sun can be good in a burrito. Go wild.

I use the double-ended method of rolling burritos which locks in both sides. Fold two ends over and then turn the burrito 90 degrees and roll it up!

Get it?
Get it?

When freezing stuff like this, I like to double wrap them. That means wrapping them once in plastic wrap or sandwich sized bags…

One down. A bunch to go.
One down. A bunch to go.

And then wrapping all the individual ones together in a larger bag. Try to get out as much air as you can. If you have one of those nifty vacuum-pack things, more power to ya.

Ready to freeze.
Ready to freeze.

What’s nice about using the sandwich bags is that you can re-use all of them. A little easier on your pocket book and on Mother Earth.

Making breakfast for a week made me hungry. I made four burritos for dinner and replaced the eggs with salsa. I put them on a baking sheet and covered them with cheese because I had to counter-act the health gain from the wheat tortilla.

The dinner variety.
The dinner variety.

Baked them for a few minutes just to melt the cheese and served them with more salsa, guacamole, and Greek yogurt. It’s a fantastic substitute for sour cream.

Gotta love easy Tex-Mex!
Gotta love easy Tex-Mex!

I think I can get on board with this breakfast thing if I keep making stuff like this. I must admit I felt a lot more energized in the morning hours which isn’t surprising. This was just a test run. Next time I think I’m going to make like 40 because I have an empty freezer. I might as well fill it up with something delicious.

Anybody else have any fast breakfast tips that aren’t cereal related?

8 Responses to “Burritos: Now and Later” Leave a comment

  1. I am not much for eating healthy for breakfast. My strength is low during that part of the day and it just seems as if my body is screaming for every type of wrong food.

    I like to get the frozen texas garlic toast from the grocery store and stack a poached egg, a slice of sharp white cheddar and 2 slices of bacon on top of it.

    so good.

  2. My husband is diabetic, and takes insulin in the morning, so we Have to have a quick, healthy breakfast. One thing he likes that is quick, believe it or not, rattatouille made with ground beef with an egg on top, and cheese. Of course, the meat and vegetables are made in advance, then refrigerated in chinese soup pint containers, where they keep for at least a week. So, in the morning, I dump half a pint into the pan, drop an egg on it, lay a piece of baby swiss on top, and serve with a piece of toast.

    The thing that makes our breakfasts fast, also, is just having a small, nonstick pan always clean on the stove. This morning, I made Lehi Roller Mills hotcakes, which are fast because you just add water, cook and serve. They are healthy and delish, also!

  3. I hate cereal too!

    I am always eating something that is not a typical breakfast item for breakfast, and burritos are one of them.

    So, yep, this looks good!

  4. You would definitely dig living in Southern California. Here you can just pick up breakfast burritos at little fast food Mexican shacks pretty much all over the place. And they're sooooo good. The infamous "California Burrito" has egg and potato (or french fries) in it. Definitely not as good for you (LOL) as the version you have here. Nice idea to make them yourself!

  5. Ahh yes. The famous SoCal breakfast burrito. I've definitely heard good things.

    Those are all good tips. Thanks everyone. Breakfast ratatouille sounds fantastic. I'm gonna work on that.

    This is still not the 1000th comment…

  6. One thing I like is a breakfast burrito with peppers, onions, eggs, and a little rice, and then A1 sauce instead of salsa. It's pretty good.

  7. I make sourdough waffles on Sunday and eat all week. Just toast to rewarm. My grandma gave me her waffle iron; it's from 1934.

    Or, Peanut Butter Surprise (toast your favorite bread, spread with PB and cover with maple syrup.)

    Cold pizza is an old favorite. Always hits the spot.

    Or make a breakfast frittata (use cottage cheese in place of some eggs to make it lighter) in 9" x 13". Asparagus + Parmesan + Proscuitto! Or Southwest style with green chilies + onions. Rewarm as needed.

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