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Freezer Bean & Cheese Burritos

Freezer Bean & Cheese Burritos

This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.


8 servings

Prep Time

20 minutes

Total Time

25 minutes


  • 1 1/2cups chopped grape tomatoes
  • 4scallions, chopped
  • 1/4cup chopped pickled jalapeños
  • 2tablespoons chopped fresh cilantro
  • 215-ounce cans low-sodium pinto beans, rinsed
  • 4teaspoons chili powder
  • 1teaspoon ground cumin
  • 2cups shredded sharp Cheddar cheese
  • 88-inch whole-wheat tortillas, at room temperature


  1. Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.
  2. Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.
  3. To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.
  4. To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.


Freeze for up to 3 months; defrost for up to 1 day in a refrigerator or cold cooler.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 336kcal
Carbohydrate Total 41g
Total Sugars 4g
Added Sugars 0g
Fiber 7g
Total Fat 12g
Saturated Fat 6g
Mono Saturated Fat 3g
Cholesterol 28mg
Sodium 750mg
Protein 15g
Potassium 332mg
Calcium 349mg
Folate 65mcg
Omega-6 1g
Vitamin E 2mg
Zinc 2mg
Vitamin B3 1mg

© Meredith Operations Corporation. All rights reserved. Used with permission.