freeze: Freezer Burritos

freezer burrito

I am fairly new to the whole freezer meal thing, but I am fairly confident that this may be a new way to go…for monetary purposes & easiness :)

I ended up with 30 burritos!  Why would you want 30 burritos one might wonder?  Why indeed!  A friend who just had a baby so she didn’t have to cook, a friend whose husband is out-of-town so she didn’t have to cook, and for me…who definitely doesn’t want to cook – HA!  The final reason is REASON ENOUGH I say!

Well lo & behold here are the deets, peeps… (yes, I just said deets & peeps-I AM A 30ish SAHM & I OWN IT!)

I set up the crock pot the night before (well really the early morning of…you see my night usually ends at around say 2am…so you may just want to do it in the morning…you really don’t have to stay up super late like me just to make this recipe, I promise :)

Okay, let’s get started, there are 4 parts to this…making the refried beans, making the spanish rice, putting the burritos together, and then storage.

Fat-free Refried Beans

  • 2 lb. dry pinto beans (about 5 c.), rinsed and drained (I don’t soak them before the crockpot – just rinse & drain out of the bag)
  • 1 medium yellow onion, finely chopped
  • 8 cloves garlic, crushed in garlic press
  • 3 T. cumin
  • ½ T. dried oregano
  • ½ T. paprika
  • dash of cayenne pepper
  • 12 cups water
  • 4 t. salt
  1. In large crockpot (when I say large, it has to be at least 5 quarts or more – mine is a 5 qt. crock pot, because it will fill it almost completely to the top), place all ingredients except salt.
  2. Cook on high 5-6 hours or on low, overnight, for 8-10 hours, until beans are very tender, adding water to the crockpot as needed to keep beans covered (this is where nursing comes handy, because I was already getting up during the night to feed T, why not check on my beans?)
  3. After the beans are very tender and done, ladle out about 3 to 4 cups of the cooking liquid from the bean mixture and reserve it for later.
  4. Add the salt to the bean mixture and stir to combine.
  5. Mash the bean mixture with a potato masher.
  6. Depending on your individual preferences for the consistency of the beans, this is where you want to add the reserved liquid from earlier if you need to.
  7. Taste it…not enough salt??  Then add more! :)

Spanish Rice

  • 2 cups white rice
  • 4 cups water
  • 1 10oz. can diced tomatoes w/green chilies (I used Rotel)
  • 2 T. Goya Recaito (a cilantro cooking base)
  1. Put all of the ingredients in the pot.
  2. Bring the pot to a boil.
  3. Once boiling, reduce heat, cover pot, and let simmer for 15 minutes.
  4. Remove from heat and let stand covered for 5 more minutes.
  5. Remove cover, stir & fluff.

Okay…are you ready to roll (literally & figuratively)  tehehe…I crack myself up ;)

  you will need…

  •   30 (8 inch) flour tortillas
  •   3 bags of mexican shredded cheese (it breaks down to the complicated math of one bag per ten burritos – I’m a genius!…if you want more…then by golly, add more!!  whatever your little heart desires)
  •   30 sheets of foil, approximate 12×12 squares (if you want to be all technical and such)
  •   spanish rice
  •   refried beans

freezer burritos ingredients

start by pre-heating the tortilla’s in batches of 5 in the microwave for about 30 seconds so that they are soft and will not break when you try to roll them

next…stack your foil in a pile like so…

freezer burritos foil stack

next…place your tortilla’s onto the foil and proceed to layer the refried beans, then the rice, and then the cheese, onto the flour tortilla (or into your mouth, whichever is easier ;)… like so…

freezer burritos

next…roll the burrito (you know the ones that didn’t proceed to your tummy) like so…

freezer burritos roll

lastly…roll the burritos in their individual foil squares & group in freezer bags (helps in preventing freezer burn) to place in your freezer.  They will keep in your freezer for up to 3 months, see reheating instructions below.


freezer buritto final product

here’s some tools to help ya too :)  happy burrito-ing (is that a word?)

It is now :)

shopping list, tools needed, & reheating instructions (click image for printable PDF)

refried beans & spanish rice instructions (click image for printable PDF)

Adapted from Frugal Find.

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  1. Brenna Fowler says:

    How do you think these would turn out using black beans in place of the pinto? I have a TON on hand, and was thinking I’d just replace them in the recipe???

  2. These were yummy! Thanks for the recipe. Just as a warning though, the beans prepared this way were very hard on our tummies (gas). I think soaking the beans before cooking would help with this.


  1. […] Freezer Burritos from Mama Miss. This perfect recipe makes 30 burritos! There is also a really nice recipe printable with this post! […]

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