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Easy Freezer-Friendly Ground Beef and Bean Burritos

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These freezer-friendly burritos are packed with seasoned ground beef, black beans, pinto beans, and melted cheese, making them the perfect quick meal for busy nights. Prep a batch in one afternoon and enjoy up to twelve delicious meals straight from the freezer.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water or beef broth
  • 8 to 10 large flour tortillas (burrito-size, 10-inch)
  • Optional: 1 cup cooked rice (white or brown)
  • Optional: 1/2 cup sour cream

Instructions

  1. Brown the beef (8-10 minutes): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink (6-8 minutes). Drain off excess fat, leaving about 1 tablespoon for flavor.
  2. Cook the aromatics (3-4 minutes): Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the spices (1 minute): Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the beef mixture. Stir well and cook for 1 minute to toast the spices.
  4. Add the beans and liquid (5 minutes): Stir in the drained black beans, pinto beans, and diced green chiles. Add 1/4 cup water or beef broth. Simmer for 3-5 minutes. If using rice, stir it in now.
  5. Cool the filling (15-20 minutes): Remove from heat and let the filling cool completely to room temperature. Spread on a baking sheet to speed cooling if desired.
  6. Stir in the cheese (2 minutes): Once cool, stir in the shredded cheddar and Monterey Jack cheese until melted and cohesive. If using sour cream, stir it in now.
  7. Prepare assembly station (5 minutes): Lay out tortillas. If stiff, microwave for 15-20 seconds to soften. Place about 1/2 to 2/3 cup filling in the center of each tortilla.
  8. Roll the burritos (2-3 minutes each): Fold sides inward over filling. Fold bottom edge up and over filling, tucking snugly. Roll away from you, keeping tight. Place seam-side down.
  9. Flash freeze (1-2 hours): Place rolled burritos seam-side down on a parchment-lined baking sheet, not touching. Freeze until solid (1-2 hours).
  10. Wrap and store (10 minutes): Wrap each frozen burrito tightly in aluminum foil or freezer wrap. Place in a freezer-safe zip-top bag, squeeze out air, seal, and label with date. Store up to 3 months.

Notes

Let the filling cool completely before assembling to prevent soggy burritos. For best reheating, thaw overnight in the fridge and reheat in a skillet for a crispy exterior. Flash freezing prevents burritos from sticking together.

Nutrition

Keywords: freezer burritos, ground beef burritos, bean burritos, meal prep, freezer meals, easy dinner, make ahead

Find it online: https://elaraeats.com/easy-freezer-friendly-ground-beef-and-bean-burritos/