Easy Beef and Bean Burrito Recipe (Freezer Meal)

Easy Freezer Beef and Bean Burrito Recipe

To come up with this beef and bean burrito recipe, I looked at several burrito recipes, took my 3 favorites and used the parts that I liked best from each.

It took some modification to get it just right, but it is totally worth it. These burritos taste so much better than those frozen burritos you can find at the grocery store. You will love having some of these stashed in the freezer for later!

One of the beauties of burritos is that you can adapt and customize them to your liking. Feel free to modify this recipe however you’d like!

Cooking the Rice

Throw the rice ingredients in a rice cooker or a saucepan on the stovetop, then start working on the beans and beef.

With the broth, garlic, and tomatoes in there, it is a flavorful rice and the cilantro adds the perfect finishing touch. You will probably end up with extra to serve on the side too!

You don’t have to make the rice from scratch if you don’t want to. The rice step is even easier and faster if you use a store-bought mix for Mexican or Spanish rice.

Creating the Burrito Filling

Mashing half of the beans helps to bind the filling together.

Measure out the seasonings in advance so they can be quickly added after the onion is done sautéing.

Making the Burrito Sauce

Instead of using just sour cream, try out this Greek yogurt and hot sauce combo. A fun way to add even more flavor!

Assembling the Burritos

You can really assemble your burritos however you please, but here’s how I like to do it: First, spread a bit of the burrito sauce on a tortilla first, then put the rice, filling, and about 1 1/2 cups of cheese on top. That’s it!

Enjoy Your Beef and Bean Burritos!

Once you try this recipe once it will definitely be one of your favorites! I recommend making extra so you can freeze them for later (find the freezer instructions below).

Learn More About Freezer Meal Cooking:

• Top 5 Benefits of Freezer Meal Cooking
• Freezer Meal Cooking: Is It Better In a Group?
• 24 Freezer Meal Tips to Make Your Life Easier
• Foods You Shouldn’t Freeze
• Freezer Meal eBook

More Freezer Meal Recipes:

• Oven Baked Tacos Recipe
• Cream Cheese Chicken Crescent Roll Recipe
• Homemade Manwich Sloppy Joe Recipe
• Cheesy Tater Tot Breakfast Casserole Recipe
• Keto Taco Bites Recipe

Find all our freezer meal recipes here!

Recipe adapted from Cook’s Country April/May 2013, Mel’s Kitchen Cafe, and Shutterbean.

Easy Beef and Bean Burrito Recipe (Freezer Meal)

Quick and easy beef and bean burrito recipe that you can freeze for later.

4.80 / 5 ( 5 Reviews )

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Serves: 9

Adjust Servings: 9

US CustomaryMetric

Equipment

• Skillet

Ingredients

Rice:

• 2 cups uncooked rice
• 1 can low-sodium chicken broth 14.5 oz
• 1 can diced tomatoes 14.5 oz
• ½ teaspoon salt
• 3 garlic cloves minced
• ¼ cup chopped cilantro

Beef & Beans:

• 1 can pinto beans 15 oz, drained and rinsed
• ½ cup low-sodium chicken broth
• 1 tablespoon vegetable oil
• 1 onion chopped fine (about 1 cup)
• 3 garlic cloves minced
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ pound ground beef or turkey
• 1 tablespoon lime juice about 1 lime
• ¾ teaspoon salt

Burritos:

• 9-10 burrito-size flour tortillas
• 2 cups sharp cheddar cheese shredded
• ½ cup plain Greek yogurt
• ½ tablespoon Frank's Hot Sauce or salsa

Instructions

For the Rice:

• Cook rice according to cooking instructions for a rice cooker or in a saucepan on the stove top, but instead of adding water, add the chicken broth, tomatoes, salt, and garlic.
• When rice is done cooking, stir in the chopped cilantro.

For the Beef and Bean Filling:

• Meanwhile, combine 1/2 cup broth and half of beans in a small or medium bowl. Use a potato masher or fork to coarsely mash the beans together with the broth. Set aside.
• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion and cook for about 5 minutes. Stir in garlic, cumin, oregano, and chili powder, and cook until fragrant, about 1 minute.
• Add beef and cook until no longer pink, 6-8 minutes. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.

To Assemble:

• Wrap tortillas in clean dish towel and microwave until soft, about 90 seconds. Arrange tortillas on counter.
• Mix yogurt and hot sauce together (or use just sour cream) and spread about 1 tablespoon over each tortilla.
• Divide rice, beef-and-bean filling, and about 1 1/2 cups cheese evenly among tortillas. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Place on a foil-lined baking sheet, seam side down.

To serve immediately:

• Adjust oven rack 3 inches from broiler and heat broiler. Sprinkle remaining cheese over burritos and transfer to oven. Broil until cheese is melted and starting to brown, 3-5 minutes. Serve.

Preparing For the Freezer:

• Place baking sheet of burritos in the freezer for about 30 minutes. This will help keep them from coming apart while wrapping. Wrap each burrito individually in foil. Place wrapped burritos in a resealable bag and freeze for up to 3 months.

Prepare after Freezing:

• Microwave - Remove foil from burrito. Poke holes in the top several times with fork. Microwave for about 2 minutes. Gently poke a few more holes, sprinkle some shredded cheese on top, then microwave for 1 more minute. For a crispy outside, broil the burritos briefly.
• Oven - Thaw. Leave burritos in foil and warm in the oven at 350°F/175°C for about 10 minutes. Sprinkle with cheese, then broil until cheese is melted and starting to brown. (You can heat from frozen, but it will take longer.)

Recipe Notes

The rice and filling can be made and refrigerated up to 24 hours in advance.

Nutrition

Calories: 450kcal | Carbohydrates: 54g | Protein: 18g | Fat: 18g | Sodium: 808mg | Fiber: 2g | Sugar: 4g