Bean and Cheese Burritos are the ultimate freezer meal: simple, filling, and ready whenever you are. You get creamy, seasoned beans, melty cheese, and a soft tortilla that reheats like a dream. These are perfect for busy mornings, quick lunches, and easy weeknight dinners—future you will be so grateful.
Intro
Bean and Cheese Burritos are a classic for a reason. They’re budget-friendly, kid-approved, and they always hit the spot. And when you make them freezer-style, you get that “grab, heat, eat” magic for the whole week.
The most important step is letting the filling cool before rolling. Warm filling creates steam, and steam can make tortillas soggy in the freezer. Trust me, don’t skip the cooling step—your burritos will reheat so much better.
These Bean and Cheese Burritos are also a meal prep favorite because you can customize them a hundred ways. Keep them simple or load them up with rice and extras.
Why You’ll Love This Bean and Cheese Burritos
- Great for meal prep: Make a batch once and stock your freezer.
- Budget-friendly: Pantry staples that stretch far.
- Family-friendly: Mild, cheesy, and satisfying.
- Fast reheat: Breakfast, lunch, or dinner in minutes.
- Easy to customize: Add rice, veggies, or extra spice.
Ingredients for Bean and Cheese Burritos
Burrito basics
- Large flour tortillas (8 burrito-size): Larger tortillas roll easier and tear less.
- Sub: whole wheat burrito tortillas.
- Refried beans (2 cans, 16 ounces each): Creamy base that holds everything together.
- Sub: mashed black beans with a splash of broth for smoothness.
- Shredded cheddar cheese (2 cups): Melts into the beans and makes the burritos rich.
- Sub: Monterey Jack or a Mexican-style blend.
- Salsa (1/2 cup): Adds moisture and flavor.
- Tip: choose a thicker salsa so the filling stays creamy, not watery.
- Taco seasoning (1 tablespoon): Quick flavor boost.
- Sub: 2 teaspoons chili powder + 1 teaspoon cumin.
Optional add-ins
- Cooked rice (1 cup): Makes burritos extra filling and stretches the batch.
- Diced onion (1/4 cup): Adds a little crunch and bite.
- Hot sauce (to taste): Adds heat if you want it.
For freezing
- Foil sheets: Helps prevent freezer burn and makes labeling easy.
Bean and Cheese Burritos Recipe Step-by-Step
- 1. Warm the beans: Add refried beans, salsa, and taco seasoning to a saucepan over medium-low heat. Stir 3 to 5 minutes until smooth and warmed through. If the beans are thick, stir in 2 to 3 tablespoons water until creamy.
- 2. Cool the filling: Remove from heat and let the bean mixture cool 10 to 15 minutes. This helps prevent soggy tortillas in the freezer.
- 3. Fill the tortillas: Lay tortillas on a counter. Spread about 1/3 cup beans in the center. Sprinkle with a generous handful of cheese. Add rice or onion if using.
- 4. Roll tightly: Fold the sides in, then roll from the bottom up, keeping it snug. A tight roll helps prevent leaking.
- 5. Wrap and label: Wrap each burrito tightly in foil. Label with the name and date.
- 6. Freeze: Freeze up to 3 months.
Tips for Perfect Bean and Cheese Burritos
- Cool the filling: The biggest trick for burritos that reheat well.
- Don’t overfill: Overfilled burritos burst and won’t seal.
- Warm tortillas if needed: Microwave 10 seconds to make them flexible.
- Wrap tight: Foil protects texture and prevents freezer burn.
Variations & Substitutions
- Add protein: Mix in 1 cup cooked ground turkey or chopped chicken pieces.
- Veggie boost: Add sautéed peppers (cooled) or spinach (squeezed dry).
- Spicy burritos: Use spicy salsa or add diced jalapeño.
- Breakfast-style: Add scrambled eggs and extra cheese.
Storing & Reheating
- Fridge: Store assembled burritos up to 4 days.
- Freezer: Store wrapped burritos up to 3 months.
- Microwave from frozen: Remove foil, wrap burrito in a paper towel, microwave 2 to 3 minutes, flipping halfway, until hot.
- Oven for best texture: Bake at 375°F for 35 to 45 minutes (wrapped in parchment), then unwrap and bake 5 minutes to crisp the tortilla.
Serving Suggestions & Pairings
- Serve with salsa, guacamole, or sour cream.
- Pair with a simple salad for an easy dinner.
- Add fruit and crunchy veggies for a lunchbox combo.
Reader Review: I made a batch on Sunday and it saved my whole week. They reheated perfectly and tasted so fresh.
If you make these Bean and Cheese Burritos, leave a rating and comment. What did you add—rice, onion, or extra spice?
Print
Bean and Cheese Burritos – Best Easy Freezer-Friendly Meal Prep
- Total Time: 25 minutes
- Yield: 10 burritos 1x
Description
These freezer bean and cheese burritos are easy, cheap, and perfect for meal prep—melty, filling, and ready anytime.
Ingredients
10 (8-inch) flour tortillas
2 (16-ounce) cans refried beans
2 cups shredded cheddar or Mexican-blend cheese
1 cup cooked rice (optional but helps make them heartier)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 cup salsa (optional)
Instructions
Warm beans in a saucepan until spreadable. Stir in cumin, chili powder, and salt.
Warm tortillas 10 to 15 seconds (microwave) so they roll without tearing.
Add filling: about 1/3 cup beans + a sprinkle of cheese (and rice/salsa if using).
Roll burritos tightly: fold sides in, then roll up.
Cool completely, then wrap each burrito in foil. Place in a freezer bag and freeze.
To heat from frozen
Microwave: Unwrap foil, wrap in a paper towel, microwave 2 to 3 minutes, flipping halfway.
Oven: Keep in foil, bake at 375°F for 35 to 45 minutes.
Notes
Prevent sogginess: Keep salsa light or serve on the side.
Make-ahead: Best within 2 months in the freezer.
Tools: Saucepan, foil, freezer bags.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Meal Prep
- Cuisine: Mexican-inspired