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.