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.

Carolyn Casner
Source:, 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

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.

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We really enjoyed this recipe. I did not have the jalapeno peppers so subbed a 1/4 cup of mild chopped green chilies. With the exception of the cheese I combined the rest of the ingredients and mashed well with just a bit of chicken broth. Using taco size tortillas I added some of the bean mash sprinkled it with the cheese rolled up and tucked the ends under. I laid them out on a baking sheet sprayed the tortillas with cooking spray and heated in a 375F. oven until lightly browned so they would be crunchy (pseudo chimichangas!). So good! Read More
Rating: 5 stars
Love these burritos! I used Arizona Dreaming seasoning blend from Penzey's Spices in place of the chili powder. It gave them a mild well-rounded flavor perfect for kids and adults. Read More
Rating: 5 stars
I love these burritos! They're delicious out of the freezer cheaper (and healthier) than frozen burritos I've bought before. I need to make another batch to stock our freezer. Read More
Rating: 5 stars
Great recipe! Made a few changes based purely on what I had on hand but next time plan to make it as written (except I prefer traditional white flour tortillas and I like salt so use regular strength refried beans). My substitutions for this round: a well-drained can of Hatch chopped tomatoes with green chiles instead of fresh tomatoes red onions instead of green and half a fresh jalapeno instead of canned. Using an immersion blender I made a semi-smooth salsa with those and the cilantro and the cumin and chile powder (I used Ancho) and mixed that into a can of refried beans then added the cheese and spooned it into warmed tortillas to make them easier to fold. I found a half recipe was enough to make eight burritos the size of the 50 cent frozen ones from the store (which I won't need to buy ever again now!). VERY good. Thank you. Read More
Rating: 5 stars
What a great make ahead dish. The taste was the big surprise they are so good and depending on the chili powder you use (or don't use) you can make it as spicy or mild as you want. I made 8 put them in the freezer for lunches during the week but my family has discovered them and everyone loves them! Perfect size and portion. Read More
Rating: 5 stars
Love this recipe!!!! My daughter and I made it together. It was very simple yet super delicious and healthy. We used dry pinto beans instead of canned. I have always made burritos / tacos using seasoning. Couldn t believe it taste much better just with cumin powder and red Chilli powder. We added some green jalapeños peppers and hot banana peppers for extra spicy. Thank you for the great recipe. It will be part of our food menu now on. Read More