These make-ahead freezer burritos are packed with seasoned beef, rice, beans, and plenty of flavourful add-ins like pickled jalapenos and salsa. Perfect for lunchboxes, busy weeknights, or anytime you need a quick, hearty meal. Make a big batch, wrap them tight, and stash them in the freezer—you’ll thank yourself later.

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Table of Contents

• Ingredients you’ll need for Big Batch Burritos
  
• How to make freezer-friendly burritos
  
• Tips for success
  
• FAQ
  

Ingredients you’ll need for Big Batch Burritos

Makes 6 burritos

• 1½ cups white rice
  
• 1 tablespoon canola oil
  
• 1 green bell pepper, diced
  
• 1 cooking onion, diced
  
• 1.3 kg (2.5 lb) lean ground beef
  
• 1 tablespoon chili powder
  
• 1 tablespoon dried oregano
  
• 1 teaspoon garlic powder
  
• 1 teaspoon ground cumin
  
• ½ teaspoon salt
  
• 1 cup salsa
  
• 1 to 1½ cups canned beans (any kind), drained and rinsed
  
• ¾ cup chopped pickled jalapenos
  
• 6 small tortillas
  

Optional garnishes: chopped cilantro, shredded cheese, diced tomato, sour cream, extra salsa

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How to make freezer-friendly burritos

1. Cook the white rice according to package instructions. Once finished, spread the rice out on a baking sheet or into a large bowl to cool quickly.
   
2. In a large skillet over medium heat, add canola oil, green pepper, and onion. Sauté for about 5 minutes until softened.
   
3. Increase the heat to medium-high and add the ground beef, chili powder, oregano, garlic powder, cumin, and salt. Cook until browned and fully cooked through, stirring occasionally.
   
4. Stir in the salsa, beans, and pickled jalapenos. Lower heat to medium and simmer for about 15 minutes until most of the excess liquid evaporates. If needed, spoon off extra moisture. Let the mixture cool slightly.
   
5. Lay out a tortilla on a square of parchment paper or plastic wrap. Add approximately ⅓ cup of rice and ½ cup of beef mixture along the bottom third of the tortilla. Add any optional garnishes.
   
6. Roll the burrito tightly: fold the bottom over the filling, then tuck in both sides, and continue rolling. Wrap it securely in the parchment or plastic wrap.
   
7. Repeat with remaining tortillas and fillings. Place all wrapped burritos in a large freezer bag and freeze.
   

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Tips for success

• Cool the rice and meat mixture before assembling to prevent soggy burritos.
  
• Use parchment paper or plastic wrap to individually wrap and store them neatly.
  
• Add shredded cheese inside before freezing, or leave it out and melt fresh when reheating.
  
• Store burritos in a single layer in a freezer-safe bag to prevent squishing.
  

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FAQ

How long can I freeze these burritos?
Up to 3 months. Label with the date so you know how fresh they are.

How do I reheat them?
If you have access to a microwave, heat unwrapped for 2 minutes on high. You can also defrost overnight in the fridge and warm in a pan or oven.

Can I make these vegetarian?
Absolutely. Swap the ground beef for cooked lentils or sautéed mushrooms, and use vegetarian beans and cheese.

Will these thaw in a lunchbox?
Yes. Place a frozen burrito in a lunchbox in the morning and it will be thawed by lunch. Enjoy cold or microwave if possible.

Experts helping Experts: BIG BATCH BURRITOS

Print Recipe

• Author: Andrea Buckett

Ingredients

1 1/2 cups white rice

1 tbsp canola oil

1 green pepper diced

1 cooking onion diced

1.3 kg (2.5 lb) lean ground beef

1 tbsp chili powder

1 tbsp dried oregano

1 tsp garlic powder

1 tsp ground cumin powder

1/2 tsp salt

1 cup salsa

1 to 1 1/2 cups canned beans, drained and rinsed

3/4 cup chopped pickled jalapenos

6 small tortillas

Garnish: cilantro, shredded cheese, diced tomato, sour cream, salsa

Instructions

1. Cook rice according to package directions. Once cooked, pour the rice out onto a baking sheet or into a large bowl to cool.

2. Meanwhile, place a large skillet over medium heat and add canola oil, green pepper and onion. Cook for 5 min until vegetables are soft.

3. Turn the heat up to med-high and add the ground beef, chili powder, oregano, garlic powder, cumin and salt, cook, stirring occasionally until the meat is browned and cooked through.

4. Add the salsa, beans and pickled jalapenos; turn the heat down to medium and simmer uncovered for 15 minutes until excess liquid has evaporated or spoon it off. Remove from heat and cool.

5. Assemble garnishes. Place tortillas on small sheet of parchment paper or plastic wrap on the work surface. Add approximately ⅓ cup of rice and a ½ cup of beef mixture along the one third a tortilla. Top with chosen garnishes. Roll burrito up tightly by folding the tortilla over the fillings, tucking in both side edges and continuing to roll. Secure each roll in the plastic wrap or parchment sheet. Place the parcels in a large freezer bag and place in the freezer.

 

To serve: For a lunch box, simply remove from freezer and place in lunch box. Burrito will thaw throughout the day. If you have access to a microwave heat for 2 min and enjoy.