Freezer Burritos

$7.59 recipe / $0.95 each

Are y’all ready for a Budget Bytes first?! Here it is… a recipe that actually costs MORE than the store bought version!

Yes, you read it right. I made these frozen burritos to replace those guilty-pleasure frozen things that cost around $0.60 each at the store. I’ll openly admit that every time I’m grocery shopping I want to put a few (or ten) in my cart. But then the fear sets in. Something about factory made, super cheap burritos has always frightened me. And thank goodness because that hhas also kept me away from Taco bell. So I decided to make some frozen burritos myself. To my surprise, they were more expensive!

Then why am I posting it? Because I still like the idea. I like that I know what is inside of them and that I put it there. I like the idea of having these handy little bundles in the freezer to just grab and go whenever I don’t have time to prepare something (which will be often these next few weeks). Plus, a lot of you have teenagers in the house and this is a GREAT item to keep around for hungry, grazing teens.

Why are they more expensive? Well, big burrito sized tortillas are surprisingly expensive. I’ll need to learn to make my own to combat this – it’s on my list. Also, I added sliced jalapenos which definitely puts these heads and shoulders above the store bought variety. Lastly, the refried beans ended up being a bit pricey at $0.98 per can. I can buy a whole pound of dry beans for that price (about three cans worth) so next time I’ll make my own refried beans.

Freezer Burritos

Freezer Burritos

5.0 from 5 reviews
freezer burritos
Prep time
Cook time
Total time
Total Cost: $7.59
Cost Per Serving: $0.95
Serves: 8
  • 8 large tortillas (burrito size) $2.33
  • 2 (15 oz) cans refried beans $1.96
  • 1 can sliced jalapenos $1.27
  • 2 cups shredded cheese $1.96
  • ½ tsp cumin $0.03
  • ¼ tsp cayenne $0.02
  • ¼ tsp garlic powder $0.02
  1. Warm the refried beans in a small pot, stirring until even in consistency and easily spread. Stir in the cumin, cayenne and garlic powder. Taste and adjust seasoning.
  2. Place the tortillas on a plate and warm in the microwave (about 30 seconds) to make them more pliable.
  3. Place about ½ cup of beans, a few slices of jalapeno and ¼ cup of shredded cheese on a tortilla just below center. Fold the bottom up over the fillings, then fold the left and right sides in. Finish the folding by rolling the burrito up (see photos below).
  4. Wrap the burrito in a piece of parchment, foil or plastic wrap using the same method that was used to roll up the tortilla. Secure with tape if desired and label the burrito with its contents. Place the wrapped burritos in a freezer bag.
  5. TO REHEAT: Place the burrito on a plate (without wrapper) and microwave for one minute on high. Check to see if the burrito is heated through and microwave longer if needed.


Step By Step Photos

suppliesHere were my supplies: parchment, tape (which didn’t end up sticking to the parchment anyway), refried beans, jalapenos, cheese and tortillas. I accidentally only bought one can of beans so I only made four burritos today.

heat, season beansHeat and season the beans to your liking. You don’t even have to add anything if you don’t want to. Most refried beans already have a little bit of garlic and stuff mixed in.

beans, jalapenosPlace some beans and jalapenos on the tortilla, just below the center.

cheeseAdd your cheeeeese (the best part).

fold upStart the burrito rolling by folding the bottom up.

fold inThen fold both sides in…

roll upThen finish by rolling the rest of the way up. Now your a master burrito roller.

wrap it upWrap up the burrito and label it… you can do some with, some without jalapenos or 8 different kinds if you want.

freezer bagPlace the burritos in an air tight freezer bag to prevent freezer burn.

Now you have your own taco bell, at home, in your freezer… and it only takes 1 minute till ready to devour, as opposed to the 30 minute drive through line!


  1. I can get packages of 16 tortillas from Mission, either from Walmart, or a warehouse club, for about the same price. Buying bulk jalapenos can save a lot too, if they’re made often enough. I love burritos, I can have them just about every day for lunch, so I may cook a whole month’s worth at once.

    If you want to do a big batch in one go, I’ve found stretching it out by adding rice, using uncooked instead of canned beans, and buying a block of cheese to grate myself makes these cost a great deal less. Since they tend to be high calorie based on just the cheese and tortillas (80-110 and 200 calories, respectively), I may just use my glass storage bowls and skip the tortillas altogether; the glass bowls freeze just fine. I call them my ‘burto bowls.

    One thing I was really surprised with, is how good they taste cold after thawing out.

  2. Pickles says:

    I just made a big batch of these using the not refried beans recipe. The best part about this is that it’s great for anyone with dietary restrictions or allergies!

  3. bobi says:

    I’m not sure if I made a comment about these or not but this is such a good idea! I made these a few weeks ago and it was so nice to have available in my freezer for days I didn’t want to cook. I could control what went into them and the portion size. Can’t wait to make your burritos blanco! I just got the ingredients yesterday. Keep up the good work!

  4. Alyssa says:

    I add green onions and cilantro in with my beans… SO good! Adds a fresher flavor, even when they’ve been frozen and reheated!

  5. Lauren says:

    Can I freeze in foil or plastic wrap instead?

    • I would suggest plastic wrap.

    • britt says:

      i used foil and it’s working great. i take one out of the foil – microwave for 30 secs or so, put it back in foil loosely and pop in oven or toaster oven (home vs work) until cooked through; 5-7 minutes ish.

      SO GOOD!

    • I use foil too. I just unwrap it, stick it on a plate to microwave (or just put it in the fridge overnight to let it thaw out because I like them cold just as well), and either re-use the foil to wrap up new batches, or just recycle it.

  6. Haley Ford says:

    This recipe changed my life! Well maybe not, but it feels like it. I made these, then made more with leftover rice and veggies, and have kept a little bowl of “burritos bits” in the freezer to make them with! They are so conveinent, and I can adjust them to suit my tastebuds any particular day. Love, love this recipe and this blog. I make recipes posted on here all the time, and it’s hands-down the best food blog out there!

  7. I’ve made these with brown rice added too!

  8. Hi!
    I think the local Aldi has just started selling burrito-sized tortillas, and they’re relatively inexpensive. You can get bell peppers there (red, green, yellow) for $1.50/pack of 3. The refried beans are probably full of crap, but cheap, too.

    Do you know much about how well a burrito with other ingredients, like corn/guacamole/bell peppers/rice would freeze and reheat? I’m going to stock up this weekend with some (new teacher, here!), but don’t want to fill them with things that would end up tasting terribly.

    Love your blog! Am looking forward to your cookbook.

  9. Yeah, with a toaster oven it will definitely need to be thawed first. I’m not sure about the parchment, but I suppose it will help keep the outside from browning too fast. I don’t have a toaster oven (although I wish I did!) so I’m not too familiar with their cooking methods.

  10. Anonymous says:

    I dont own a microwave but I do have a toaster oven….any suggestions on reheating in the toaster oven? I figured I could take one out at night and let it thaw in the fridge…maybe leaving it in the parchment paper while reheating?

    • I would not recommend trying the parchment-in-toaster-oven thing. While I think the parchment paper can withstand up to 400 degrees in an oven, you’re also not cooking it so close to the element… you might end up with flambéd burritos! That would be bad.

      Commenting for the first time to say that I LOVE this blog. I’ve only tried one recipe so far, but I have LOTS bookmarked (like the pitas; I can’t WAIT to try making my own pitas!) to try out. Thank you so much for posting all this!

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