Print

Easy Freezer-Friendly Bean Burritos

easy freezer-friendly bean burritos - featured image
Print Recipe

These easy freezer-friendly bean burritos are quick to make, use simple pantry staples, and are perfect for meal prep or busy weeknights. They offer a hearty, satisfying bite with smoky spices and creamy beans.

Ingredients

Scale
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for sautéing)
  • ½ cup shredded cheddar cheese (optional)
  • 1 cup cooked rice (white or brown, optional)
  • 8 large flour tortillas (10-inch size)
  • Sour cream or plain Greek yogurt (for serving)
  • Fresh salsa or pico de gallo (optional)

Instructions

  1. Finely chop the onion and mince the garlic. Drain and rinse the black beans thoroughly. If using rice, make sure it’s cooked and cooled.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant, stirring constantly.
  3. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Let the spices toast for about 1 minute. Add the rinsed black beans to the skillet.
  4. Mash the beans directly in the pan using a potato masher or fork until thick but still chunky, about 3-4 minutes.
  5. Remove from heat and fold in shredded cheese and cooked rice if using. Adjust seasoning to taste. Let the filling cool slightly.
  6. Warm each tortilla in a dry skillet for 15-20 seconds per side until flexible and lightly browned.
  7. Lay a tortilla flat and spoon about ½ cup (120g) of the bean filling down the center. Fold in the sides and roll tightly. Place seam side down on a parchment-lined baking sheet.
  8. To freeze: Arrange burritos in a single layer and flash freeze for 1-2 hours until firm. Transfer to freezer bags or airtight containers.
  9. To cook immediately: Bake at 375°F (190°C) for 15-20 minutes until heated through and tortillas are crispy.

Notes

Toast tortillas lightly before wrapping to prevent sogginess after freezing. Flash freeze burritos before storing to keep shape and prevent sticking. Thaw frozen burritos overnight in the fridge before reheating for best texture. Use gluten-free tortillas or lettuce wraps for gluten-free option. Vegan version can be made by omitting cheese or using plant-based alternatives.

Nutrition

Keywords: bean burritos, freezer-friendly, quick dinner, meal prep, vegetarian, easy recipe, freezer meals, healthy burritos

Find it online: https://gleefulfork.com/easy-freezer-friendly-bean-burritos-recipe-for-quick-delicious-meals/