Make your own freezer burritos!

to the freezer, you go!


I found out how easy it is to make & freeze burritos when I was pregnant.  When I got the nesting bug (which came mainly in cooking form) I stocked up our freezer with these burritos from Everyday Food.   Two months after Cooper was born, I found a batch of them in the back of my freezer and they were like gold!  Three minutes in the microwave and this momma was nourished just like that!  The best part was that I was able to feed my husband...who really deserved a home cooked meal after all the countless diapers he changed!

While some of us have a whole weekend afternoon dedicated for cooking for the week, most of us don't.  If you have a little less than an hour one night of the week, carve out some time and make some burritos to freeze. Your future self will thank you for hooking you up with something delicious, tasty, and something you've always wanted---your very own personal/customized frozen burrito! And really, the longest part of  the process is waiting for the rice to cook.  It's a great way to get rid of stuff in your fridge & pantry all at once.

This is how I do it:


I make a batch of rice in my rice cooker.  I add a can of diced tomatoes, 1 chopped onion, a clove of  minced garlic & some chili powder and let it cook.  When it's done, I add some cilantro to make it more colorful.

the filling

On this batch, I have a can of refried beans, black beans, grated cheese, fresh cut cilantro & a hot sauce/greek yogurt combo for my sour cream.  Don't forget your hot sauce!  Tapatio is one of my faves!

burrito station

I take a dish cloth and run it under the faucet to moisten it, making sure to squeeze out any extra liquid.  I then wrap up a stack of burrito sized flour tortillas in the towel and toss them in the microwave for 1 minute. It helps make the tortillas more pliable for wrapping.  In that minute, I make a stack of aluminum foil sheets so I can easily wrap burritos up right after I fold them.

inside my burrito

I load each tortilla  with our favorite toppings (not TOO much) and wrap it up!


It takes a little practice at first, but in no time, you will be come an expert!

i love a burrito end

Wrap it up in foil and then tuck them away in your freezer, for safe keeping!

to be eaten

I would write a date on them in sharpie, but they are never in our freezer long enough to warrant that extra step.

So when you are ready to eat one, you just:

1. Unwrap frozen burrito from foil

2. Wrap burrito in damp paper towel

3. Microwave for 3 mins on high.

4. Wait to cool, then eat!

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  • December 6, 2009

    Love this idea - way healthier and greener, too!

  • December 6, 2009

    OK, they look so good and thanks for the idea. But now I am so, so hungry and it's still hours away from lunch time!

  • December 6, 2009

    I can tell already that this will be another one of your awesome ideas that we adopt at my house. We still say thanks to you a couple times a week for the cous cous / feta / tomato / basil / sausage dinner idea you had on here.

    Thank you!

  • December 7, 2009

    yeah, this is genius. totally doing this. you are my foodie hero. matty is here too, saying YESSSSS.

    i loved chatting with you + alex the other night, BTW. we have to make that happen again!!!

  • December 7, 2009

    it's true janet! I can reuse the foil too, because it doesn't get dirty!

    lindsey- that is pretty much the sweetest thing ever. I am soo happy that that dish is in your rotation. This makes me so excited

    jenny- YES! I was looking for you musta bean bizzy! I am sure that if Casey gets this excited over frozen burritos, Henry & Matty are gonna go nutso!! xoxoxo

  • December 8, 2009

    This is great! I will be adding it to my recipe file! The month of January I will be putting great ideas like these in to motion!

  • December 8, 2009

    okay, I'm dumb. When you make the rice, you add all that good stuff before you cook it? So basically you just reduce the amount of water you cook it with and replace it with tomato juice from the can?

  • December 8, 2009

    yup! you got it regan. I added it all to the rice maker and made sure the water line went up to the appropriate number line. The tomatoes really didn't add that much liquid. They were really chunky not watery. Hope that helps!

  • December 9, 2009

    I made these last night and they were delicious...I now have 4 protein bombs waiting in my freezer

  • December 9, 2009

    Brilliant idea! I buy those Amy's ones for my boys but homemade would be so much better. My husband would love these for the nights I am out.

  • December 11, 2009

    My teenager is going to love these because I don't buy the one from the store:)
    He'll appreciate having quick food although he'll have to cook them in the toaster oven.
    Nice Tracy! Love it!!

  • January 30, 2010

    I don't think these will even make it to the freezer!

  • August 31, 2010

    Just discovered your site and in the last week have made the freezer burritos (wow how good are they), mexican chicken soup and the chicken pot pies. Keep up the fabulous recipes and I'll send you my gym membership bill ;)

    • August 31, 2010

      WOW!!! LISA!!! Look at you go!! I am so glad you tried them & THANK YOU for stopping by!!!

  • December 28, 2010

    We do this with our neighbors! Oftentimes we sneak in a bit of finely-chopped kale -- totally inauthentic, but an easy way to get some vegetables on the quick.

    • December 28, 2010

      LOVE kale. Love that idea! I know what's going in my next batch!

  • Catie
    December 28, 2010

    I don't use a microwave, I wonder how long they'd take to cook in the oven?

    • December 28, 2010

      hmm. that's a good question. Perhaps you could consult the wrapper of a frozen burrito at the grocery store? I would say 350 for 15-20? but that's just a guess. Let me know what you come up with??

    • December 29, 2010

      looked it up and this is what is recommended:

      Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

  • December 29, 2010

    I love this idea! But do not use a microwave.
    What would the recommended time be to thaw/oven bake these?

    • December 29, 2010

      I looked up the original recipe and this is what it says:

      Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

      hope that works!!

  • January 1, 2011

    I'm going to make a batch this week to get me through Winter quarter classes! Thanks!

  • January 3, 2011

    this is awesome. i'm so making these this week!

  • January 6, 2011

    Mmm, thanks for sharing. Bookmarking the recipe so I can make some too for after baby's born...

  • March 12, 2011

    I just made these this afternoon! I forgot the cheese but no worries---I have a feeling that I will be repeating this several times a month. This was absolutely delicious, quick and easy to make. Thank you so much for sharing :)

  • Jamie
    June 11, 2011

    do you think you can make the rice in a crack pot?

  • Stephanie
    June 12, 2011

    Hi Tracy!

    Quick question because I just saw this and I'm dying to try it. I don't have a crock pot or rice cooker, so would I just cook the rice alone and then add in rice ingredients afterwards?

    Thanks for the help, and I love your website!! I check it almost everyday :)

  • Dma
    June 13, 2011

    This is such a great idea, thank you so much. I love your site and your style.

  • Mechelle
    August 3, 2011

    This is our families favorite way to make these.

    Taco Salad Snack Burritos (Made from extra Taco Salad toppings)

    2 lbs Ground beef cooked and seasoned in taco seasoning, 1 diced onion and 1 diced green bell peppers simmered with cooked meat and seasoning, drained but not rinsed. 1 Can pinto beans, 1 bag shredded cheese, pace picante sauce mixed with sour cream. 1 grab bag size nacho tortilla chips crushed and mixed in.

    Serve this over iceberg lettuce greens with Catalina dressing. Take the left over taco meat mixture and stretch it with a package of cooked Knorr Spanish Rice and Sauce and a small can of mexi corn. Then spoon into tortillas and roll closed. We wrap into plastic wrap in 8 inch tortillas. This makes the perfect snack size for young kids. Two make a perfect lunch. If you do with with chicken use black beans, add 1 can diced ortega green chilis, onions and orange bell peppers. Use white rice cooked in chicken broth with cumin and cilantro and Monterey Jack cheese. Sour cream mixed with salsa verde. Roll in 8 inch tortillas. These make creamy chicken enchiladas by mixing sour cream, cream of chicken, diced green chilies and gobs of Monterey Jack cheese all mixed together as a topping.

    • August 3, 2011

      Wow! Sounds interesting. Especially the crushed chips part.

  • Silvia
    August 20, 2011

    It looks So Yooommyyy!! But i've got a Question I don't know if it's a good question or a Dumb question but Did you let the rice to get cold and place it in the burrito?

    I love your blog!! You make me want to cook delicious food!!

    • September 8, 2011

      I usually get it to room temp before I fold them up!

      (Thank you!)

  • September 6, 2011

    This looks like such a good idea! Is there a reason you used Greek yogurt besides the flavor? Does it freeze better?

    • September 6, 2011

      Thank you! I usually have Greek Yogurt on hand and not sour cream. It freezes really well!

  • Rachel (De Ma Cuisine)
    September 6, 2011

    I can't wait to try these! My husband always wants frozen burritos, and I have such a hard time buying them for him, when I could make them myself. Thanks for the inspiration!

  • September 6, 2011

    What an awesome idea. Thanks.

  • September 7, 2011

    LOVE this idea! I'm sure they taste 10394282 times better than the kind you buy at the grocery store.

  • erica
    September 12, 2011

    the link to everyday food is not working for me. can you cut and paste it again? :) thanks so much for the great idea!!!

    • September 12, 2011

      I googled it and found it again! fixed! They must have changed their site since I posted that. Good lucky!

  • September 24, 2011

    Just found this on Pinterest. Excited. Can't wait to make these and have them in my freezer for my teens to grab and heat up themselves. thanks for sharing!

  • September 24, 2011

    Love this idea! I always crave burritos but end up buying the cheapy frozen ones. This idea is brilliant!

  • BZ
    October 12, 2011

    How long can you freeze them for?

    • October 13, 2011

      I would say about 3 months.

  • Chelsea W
    October 24, 2011

    Thank you so much for this fantastic idea! I made these last night and making lunches this morning was a breeze! I'm eating one for lunch right now and it is delicious!!

    • October 24, 2011

      That's fantastic, Chelsea! I'm so glad it's helped streamline your day :)

  • December 16, 2011


  • alana
    January 9, 2012

    i really want a rice cooker, but am wondering if it's a worthwhile gadget to get? or one that will just take up space/collect dust? any suggestions on a good brand?

  • January 19, 2012

    I know this post is over two years old, but I'm commenting anyway.
    My husband and I are expecting a baby in early July and now I'm planning on using this to make freezer meals for when after the baby is born too. Genius idea! I never thought of freezing burritos. Now I'm hungry. :)

  • Kelly
    February 3, 2012

    Making these now! Been looking for a good homemade frozen burrito recipe -- I've been buying the store bought ones and I always think how I could make them healthier and cheaper. I'm so excited for this new plan to stock my freezer with a delicious, quick protein fix! Thanks so much.

  • Sonya
    February 6, 2012

    I also did these for breakfast with egg, cheese, green pepper, onion and spinach. Super quick and easy to grab on the way out the door!

    • February 6, 2012

      Awesome! I'm going to make some this weekend. How long do you microwave them for? And do you undercook the eggs?

  • Heather
    February 13, 2012

    Am I the only one who seems to be having a problem reheating these in the microwave? The damp napkin I wrap it in seems to want to stick to the burrito.

    • February 13, 2012

      Bizarre! Maybe you need to saturate it with water? Or how about you try using a wet dish towel? Let me know if that helps. I'm sorry this is happening to you!

      • Jess
        March 6, 2012

        My paper towels always stuck too so we use a wet/damp washcloth. Works like a charm!

  • February 20, 2012

    What if I don't have a microwave? How can I reheat them then? The oven? For how long?

    • February 20, 2012

      350F for about 20 minutes!

  • Miriam
    February 22, 2012

    Just made 12 of these last night for quick grab-and-go work lunches. Brilliant idea! Delicious, nutritious, and especially satisfying to know that I know exactly what's in them.

  • March 12, 2012

    i just discovered this and since i am an avid pre-cooker then freezer i cant wait to make these!!! one thing... have you ever tried heating them up in the oven or toaster oven? i dont like to use my microwave for food so i am wondering if it would work another way??? any feedback would be just lovely (:

  • Melissa
    March 20, 2012

    I am late to the party, but thanks for this! I am always looking for something good for office lunch & trying to boost fiber/cut fat, so this was an awesome find. Made a batch last night and loved lunch today. Made with your ingredients, but replaced the hot sauce/yogurt with roasted sweet potatoes. Amazed that I made 10 burritos with one batch of ingredients - talk about economical! Cheers!

  • Melissa G.
    April 11, 2012

    These look amazing. I can't wait to try them. What type of rice do you use and how much? Thanks!

    • admin
      April 11, 2012

      I think I used basmati for this batch...but I usually use brown rice.

      • Melissa G.
        April 11, 2012

        Okay, thanks! How many cups do you use? I'm new to using a rice cooker so any tips you can give me would be great. Thanks so much!

  • Molly
    April 21, 2012

    Is there anyway to make these with meat? My husband always wants meat included??
    Thanks all for your time

    • Tracy
      April 22, 2012

      yeah! just add cooked meat in the mix. so easy!

  • June
    April 25, 2012

    When you take out the burrito from freezer, doesn't it stick to the foil? Can you wrap it in saran wrap instead, or not? Just wondering. Thanks again.


  • June
    April 25, 2012

    When you take out the burrito from freezer, doesn't it stick to the foil? Can you wrap it in saran wrap instead, or not? Just wondering. Thanks again.


    • Tracy
      April 25, 2012

      nope! Doesn't stick to the foil!

  • Megan
    July 29, 2012

    How much rice do you make? I only have a 3 cup rice cooker, so I'm trying to figure out if/how I need to adjust the recipe as yours looks quite big.

  • Suzy
    September 10, 2012

    Hi Just made this and gave one to my son for lunch. I thawed it overnight on the counter, and popped in the microwave wrapped in a damp paper towel for 3 minutes. He said it was hard to eat, and it was as hard as a rock?? Did I do something wrong?

    • Tracy
      September 10, 2012

      You don't need to thaw it! 3 minutes was for a frozen burrito. If you are going to thaw it, microwave for less time. Good luck!

  • Ashley
    September 26, 2012

    Love the idea! But can you tell me how you make the rice, I.e. how many cups of rice, the amount of diced tomatoes, etc. Thanks!!!

  • Phil
    September 26, 2012

    OMG I just tried this and they turned out excellent. Thanks!!!

  • Sheila Cooney
    January 8, 2013

    Making these right now! I'm a vegetarian and a full time student so these will be great for me when the semester gets busy. I'm using quinoa, black beans, chopped tomato, garlic, cheddar cheese, and greek yogurt mixed with all natrual taco seasoning. I can't wait to see how they come out :)

  • Amanda C.
    March 21, 2013

    Hi. How does the lettuce taste? It's on my 'doesn't freeze well' list and am wondering how it is freezable here in your recipe? Thanks. I made a different recipe today and yours sounds better and simpler!

    • Kathy Schroeder
      July 7, 2014

      Amanda, I think you have mistaken Cilantro for lettuce. :)

  • Yasmin
    March 21, 2013

    Yay! I'm so glad I found this. I'm expecting my first baby in 3 weeks and was looking for some easy freezer recipes. This is perfect! I think I'll make a few of these today. Thank YOU! Do you have any other freezer-ready recipes or suggestions?

  • Chris
    March 21, 2013

    do you have to microwave them or will cooking them in the oven work just as well? if so, do you have a recommended time/temp? thanks! i just made them!

    • Tracy
      March 21, 2013

      I think 350 for 10-15 minutes should work.

  • Dominique Oliver
    May 6, 2013

    Just finished making a huge batch of burritos based on this recipe. I made 26 regular burritos and 10 "Husband sized" burritos. It took up half the freezer!
    And Oh my gosh, they taste amazing! Addicting really, and perfect for my husband who is always snooping around in the kitchen for something to eat!

    I only skipped the black beans and cilantro and added cooked ground beef. And the greek yogurt does freeze very well!

    Thanks SUUUPER much!

    • Tracy
      May 6, 2013

      Love the combos you came up with. My husband LOVES it when I make them too!!

  • Angie
    May 11, 2013

    These were delicious! Thanks for sharing the recipe!

  • May 30, 2013

    You really make it appear really easy with your presentation
    however I in finding this topic to be really one thing which I think I'd never understand. It seems too complex and very vast for me. I am looking forward to your next submit, I will attempt to get the dangle of it!

  • abby
    July 31, 2013

    I love you forever for these. Total lifesavers for the full time college student / full time worker.

  • Bonnir
    August 20, 2013

    I was wondering how long they would take to thaw so I could put them in my children's lunches so they could just eat them without heating them up.

  • Katie
    August 25, 2013

    Do you ever have a problem with freezer burn?

    • Tracy
      August 26, 2013

      I haven't! But it's probably because they don't last long in our freezer. My husband can plow through a batch in no time!

  • Ellie
    September 7, 2013

    I love this idea! But I've always been told not to freeze/reheat rice because of bacteria have you had any problems with that?

    • Tracy
      September 7, 2013

      not that i know of!

  • Nicole
    September 10, 2013

    How much rice do you use?


    • Tracy
      September 10, 2013

      I think it's about 3 cups of uncooked rice. I used a rice cooker to make the rice.

  • Sarah R.
    September 18, 2013

    I just made a hybrid batch of these and the breakfast burritos (I.e. I ran out of the egg whites I cooked up partway) and I just wanted to say OMG THANK YOU! Best weekday breakfast ever- I can't believe how good these taste for being stuck in a freezer and then microwaved. I'm definitely making a batch of these for my friend when she has her baby. Success!

  • lauren
    May 20, 2014

    Saw this link on the podcast...Has anyone tried successfully with GF tortillas?

  • Thea
    August 29, 2014

    How does the greek yogurt reheat after being frozen? I'm always nervous about reheating things like that because I'm afraid the texture will be off.

    • Tracy
      August 29, 2014

      The texture is not that bad.

  • Darci
    September 25, 2014

    I made these - so delicious. I'm a BSN nursing student (finally a senior!!) and instead of eating unhealthy (or spending each night making a 30+ min meal) - these are perfect for me. I also made my family a batch, and my little brother loves warming these up by himself after school! The only problem I had was that the shell kind of got hard in a couple places after warming it up :(

  • Larry
    November 6, 2014

    I found this site while looking for tips on how to freeze burritos. Your recipe looks great.I do something similar. Instead of adding the tomatoes,onion, garlic, seasonings ect. to the rice, I use a couple spoonfuls of salsa. I use the refried beans and black beans too but i add a can of mexicorn or southwestern corn and sometimes ground turkey. Thanks for the tips on freezing. I am going to try your greek yogurt/hot-sauce combo, sounds delicious.

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