Ever been tempted by the contents of the frozen food aisle? It will be easy to just say NO when you’ve made your own homemade freezer burritos.
You’ve been there before. Strolling down the frozen food aisle late at night, little cries of hunger pangs echoing from your tummy. You’re tired after a long day, so you don’t want to cook. Should you succumb to that mediocre frozen burrito you see in the case?
Um, probably not.
As fascinating as frozen foods can be, they’re still not as good as homemade. Not as cheap either!
And trust me, the commercially frozen burrito? It pales in comparison to the real deal.
The beauty of home cooking is that you can make whatever you want in the world of food yourself, frozen burritos not withstanding.
In my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook, I share three very different, yet equally delicious burrito creations. I’m actually quite proud of them. I mean, Chipotle Chicken and Onion Wraps, Pepper Jack and Chile Burritos, and the aptly named Not Your Convenience Store’s Frozen Burritos are pretty rocking awesome, if I do say so myself.
But, I’m a California girl, and we can’t be content with just one type of burrito. No way, Jose.
Today’s burrito creation is one that comes together quite quickly and easily. It makes a dozen. I recommend that you prepare a double batch so that you have enough to eat fresh and then some more to freeze.
When you’re done with this recipe, be sure to try these:
- Red Burritos with Beef and Beans
- Green Chile Burritos
- Barbacoa Beef for Tacos, Lettuce Wraps, Bowls, & Burritos
How To Make Freezer Burritos Yourself
Making freezer burritos is not difficult. In her great book, Bake the Bread, Buy the Butter, Jennifer Reese claims its better to buy your burritos. She also says that potstickers and wontons are super easy to make.
Both of us are native Californians; I think you can tell which halves of the state we each respectively call home. She’s Northern California/Bay Area; I’m Southern California. 😉
I have yet been brave enough to make potstickers or wontons. But didn’t I just say, “The beauty of home cooking is that you can make whatever you want in the world of food yourself”?
Yeah, I thought so. Maybe someday, I’ll bust out a little bit. But I digress….
Burrito making is a simple affair. You need large tortillas, a filling (like beans, chicken, and cheese), and a ziptop freezer bag if you plan to freeze them.
You want to make sure to divide the tortilla mixture in a line across the bottom third of the tortillas.
Then it’s time to fold!
Some folks are intimidated by burrito folding. Just check out this ancient (and amateur) vlog I did several years ago. (Turn down the sound. That voice is grating to my ears.)
Anyway, folding’s not hard, right?
The rolled tortillas can be placed into a zip-loc bag and frozen. Or you can heat and eat them now. My family and I love heating them on the griddle on both sides to crisp both sides.
Do Burritos Freeze Well?
Absolutely! As long as you wrap them well. You can store all of them in a freezer bag. Or you can wrap each one individually in plastic wrap or tin-foil then place them all in one bag.
That way you can grab one at a time and have a super convenient dinner ready in minutes!
How Long Can Burritos Be Frozen For?
Your burritos will last 2 months in the freezer (if they last you that long!). Once thawed, they will last you 3-4 days in the refrigerator.
How Do You Reheat Frozen Burritos?
You can heat your frozen burrito by placing it on a microwave safe plate and microwave for 1 minute on high..just be sure to remove that plastic wrap or tin foil first!
How To Make Freezer Burritos Cheaper
Frozen commercial burritos range in price from $1.25 to $2, depending on the brand and quality.
- 1/2 pound boneless, skinless chicken breast – $0.99
- shredded cheese – $1.00
- homecooked pinto beans – $0.66
- salsa verde – $1.00
- dozen tortillas – $1.50
I spent a total of $5.15 for a dozen burritos filled with chicken, beans, and cheese. That works out to about $0.43 each.
The quality? Yeah, there’s no comparison, really. Well, that’s a no-brainer, isn’t it?
So, it’s not hard, it’s cheaper, it’s healthier, and it’s tastier to make your own frozen burritos. Or your own fresh burritos, for that matter. A Chipotle burrito is a great treat in these here parts, but accounting for the difference in size — maybe two of mine equal a Chipotle burrito?– , those burritos are about 8 times more expensive that mine. Hmmm…..
- 2 15-ounce cans pinto beans rinsed and drained(or 4 cups homecooked pinto beans)
- 2 cup chicken (cooked and cubed)
- 8 oz cheddar cheese (shredded) (2 cups)
- 1 7-ounce can salsa verde
- 12 burrito-size flour tortillas
- In a large mixing bowl, combine the beans, chicken, cheese, and salsa.
- Lay out the tortillas and divide the mixture in a line across the bottom third of the tortillas.
- Roll up the tortilla tucking in the sides as you go.
- The rolled tortillas can be placed in a ziptop freezer bag and frozen. Or you can heat them and serve them right away. We like to heat them on the griddle, turning to crisp all sides.
- Frozen burritos can be reheated in the microwave, oven, or on the griddle.