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This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.

Source: EatingWell.com, July 2017


Read the full recipe after the video.

Recipe Summary

20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.

  • Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.

  • To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.

  • To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.


To make ahead: Freeze for up to 3 months; defrost for up to 1 day in a refrigerator or cold cooler.

Nutrition Facts

1 burrito
336 calories; protein 14.9g; carbohydrates 40.7g; dietary fiber 6.8g; sugars 4.3g; fat 12.4g; saturated fat 6g; cholesterol 28mg; vitamin a iu 1083.7IU; vitamin c 6.2mg; folate 65.2mcg; calcium 349.5mg; iron 3.1mg; magnesium 35.9mg; potassium 332mg; sodium 749.6mg; thiamin 0.1mg.

2 1/2 starch, 1 high-fat protein, 1/2 lean protein, 1/2 vegetable