Description
Freezer Break Burritos: Easy, cheesy, and satisfying meal prep burritos with ground beef, beans, cheese, and spices. Quick and delicious!
Ingredients
Scale
- 8 large flour tortillas (10–12 inch diameter)
- 1 pound (450g) ground beef, turkey, or plant-based alternative
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup/150g)
- 1 bell pepper, diced (about 1 cup/150g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 2 tablespoons (16g) taco seasoning
- 1 can (15oz/425g) black or pinto beans, drained and rinsed
- 1½ cups (285g) cooked rice (brown or white)
- 2 cups (226g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup (240g) salsa (mild, medium, or hot)
- Optional add-ins: corn kernels, diced green chilies, sliced olives, cilantro
Instructions
- Step 1: Prepare Fillings Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened, about 5-6 minutes. Add garlic and cook for another 30 seconds until fragrant. Your kitchen will start filling with that amazing aromatic base that makes these Freezer Break Burritos so irresistible. Push vegetables to one side of the pan and add ground meat, breaking it up with a wooden spoon. Cook thoroughly until no pink remains, about 8 minutes. Sprinkle taco seasoning over the mixture and stir to combine. Add ¼ cup water, stir, and simmer for 2-3 minutes until the liquid reduces. Remove from heat and let cool for 15 minutes before assembly.
- Step 2: Set Up Assembly Station Create an efficient burrito assembly line by arranging all components in order of use. Lay out your workspace with tortillas, cheese, rice, the cooled meat mixture, beans, salsa, and any optional add-ins. Have measuring cups handy for consistent filling amounts—this ensures each burrito freezes and reheats evenly. Place a stack of square pieces of aluminum foil ready for wrapping. This preparation step makes the assembly process much smoother and faster.
- Step 3: Assemble Burritos Warm tortillas slightly in the microwave for 10-15 seconds to make them more pliable. Lay a tortilla flat and sprinkle about 1 tablespoon of cheese across the center, leaving a 2-inch border. Add ¼ cup rice in an even layer, followed by ⅓ cup meat mixture, 2 tablespoons beans, 1-2 tablespoons salsa, and top with another tablespoon of cheese. Remember that slightly underfilling creates better results than overstuffing, which can lead to bursting during reheating.
- Step 4: Wrap and Prepare for Freezing Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Continue rolling tightly away from you, tucking in the sides as needed, until you have a secure package. Place the burrito seam-side down on a piece of aluminum foil. Wrap tightly in the foil, then label with contents and date using a permanent marker. Repeat with remaining tortillas and filling until all burritos are assembled and wrapped.
- Step 5: Freeze Properly Place wrapped burritos in a single layer on a baking sheet and freeze for 2 hours until solid. This flash-freezing technique prevents them from sticking together. Once frozen, transfer the burritos to a large freezer bag, removing as much air as possible before sealing. Your Freezer Break Burritos will maintain best quality for up to 3 months when properly stored.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 burrito
- Calories: 490
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg