Graceful Little Honey Bee

Bean and Cheese Freezer Burritos

by 48 Comments

These bean and cheese freezer burritos are great for busy families. Plus, you can make them for only .55 a piece!

 

  I try not to buy a lot of convenience foods because they are expensive and usually not healthy, but I also like to have fast and easy options on hand for when we need food in a hurry. So I whipped up a batch of these bean and cheese freezer burritos mainly for my husband to grab for an easy lunch when he doesn’t have any leftovers to take.

 

  I’ve been putting off making these for a long time, but once I started it went really quick. I love filling my freezer with homemade food because it saves me time and money. Plus, it’s healthier for my family than fast food or prepackaged frozen meals.

  I bought all the ingredients at Aldi and ended up spending .55 per burrito. You could use the small “taco” size tortillas to make them even cheaper, but these are for my husband so I went with the medium or “burrito” size.

 

Bean and Cheese Freezer Burritos

12 burrito sized tortillas

2 cans refried beans

2 cans Rotel (do not drain!)

2 cups shredded cheddar cheese

Foil and freezer bags

 

Step 1: Mix beans, cheese and Rotel (with liquid from can) in a medium sauce pot over low heat until combined. You don’t want it to get too hot since you will be freezing these, so only heat enough to combine the ingredients.

Step 2: Pre-cut 12 pieces of foil.

Step 3: Lay tortilla over foil and add approx. 1/2 cup filling to the center.

Step 4: Fold tortilla into burrito and wrap with foil.

Step 5: Repeat steps 3 & 4 until all filling is used.

Step 6: Place burritos in gallon freezer bags and freeze until ready to serve.

For serving: Cook frozen burrito in microwave 2-3 minutes or until warmed throughout.

 

Nutrition

Calories

497 cal

Fat

14 g

Carbs

69 g

Protein

25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 12 burritos

Bean and Cheese Freezer Burritos

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

Ingredients

  • 12 burrito sized tortillas
  • 2 cans refried beans
  • 2 cans Rotel (do not drain!)
  • 2 cups shredded cheddar cheese
  • Foil and freezer bags

Instructions

  1. Mix beans, cheese and Rotel (with liquid from can) in a medium sauce pot over low heat until combined. You don't want it to get too hot since you will be freezing these, so only heat enough to combine the ingredients.
  2. Pre-cut 12 pieces of foil.
  3. Lay tortilla over foil and add approx. 1/2 cup filling to the center.
  4. Fold tortilla into burrito and wrap with foil.
  5. Repeat steps 3 & 4 until all filling is used.
  6. Place burritos in gallon freezer bags and freeze until ready to serve.

Notes

For serving: Cook frozen burrito in microwave 2-3 minutes or until warmed throughout.

7.8.1.2
104
https://www.gracefullittlehoneybee.com/bean-cheese-freezer-burritos/

 

Other posts you might enjoy:

30 Items You Can Make at Home to Save Money on gracefullittlehoneybee.com Freezer Chicken & Rice Casserole on gracefullittlehoneybee.com

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thank you so much for posting this, and all of your freezer meals! My husband LOVES bean and cheese burritos and I end up buying the pre-made ones so he an grab them in a rush. This is wonderful1 I'm going to make a batch this weekend!
    Reply

  3. Hubby an me are having a love affair with beans. It can be pinto red black. We just love them. I love the black beans at Houlihan's but can't quite perfect them. So we always looking for bean ideas. And after a few weeks into our love affair with beans umm lets just say that poem about beans... Don't apply to us
    Reply

    • These worked out so well for us! Thank you for posting the recipe. :) Instead of foil, I wrapped the burritos in a paper towel and flash-froze (froze individually on a pan), then put them into a large freezer bag. The mister grabs one or two from the bag and nukes them at work in the microwave. The burritos have thawed a bit, and the moisture in the paper towel helps to 'steam' them a bit, so they are moist and great! Thank you again!
      Reply

  5. I assume that it is add 1/2 CUP filling to tortilla...not 1/2 the filling. LOL But, my question is...Do you (or, he) notice that they dry out with microwaving? Would it help if you wrap it in a paper towel before microwaving, like you do to breakfast sandwiches?
    Reply

    • Yes, you will use 1/2 c. per burrito. Thanks for correcting that. I have never noticed them being dry. They are the same consistency as store-bought bean and cheese burritos. I've never tried wrapping them in a paper towel so I'm not sure about that one.
      Reply

  6. Do you know how I could take your slow cooker pinto beans and cornbread dinner and turn the leftover beans into retried beans? I am thinking if I made both these recipes in the same week there would be no reason to have to buy the refried beans!
    Reply

    • You can definitely use the cooked beans to make refried beans. Here's a recipe that I found for you: http://moneysavingmom.com/2012/03/how-to-make-homemade-refried-beans.html#_a5y_p=932998
      Reply

    • I would say about 1/2 cup to 1 cup depending on your preference. If you do add meat, you may be able to make more than 12 burritos since you will end up with more filling.
      Reply

  10. I cook pinto beans in my crockpot and then add some seasonings and shredded cheese and put it in my blender and make my own refried beans. :)
    Reply

  11. Made these for dinner and they have GREAT flavor. They are, though, really runny. I don't know if it was the type of beans I used (1 can regular, 1 can vegetarian) or brand, or the fact that the liquid isn't drained off the rotel. Ended up using it as a dip. I froze 6 of them and they microwave well, but I would say are still runnier than store bought. I think next time I will drain one can of the rotel and see if that helps the situation. Thanks for sharing!
    Reply

    • Hi Leslie! I've never had a problem with them being runny. Maybe it was the beans? If this happens again I would try to cook the filling mixture down until it thickens up more. Good luck!
      Reply

    • IVE TRIED A VERY SIMILAR RECIPE AND IT ALSO TURNED OUT RUNNY LIKE THE PICS ABOVE IN THE POST...IF YOUV ACTUALLY EVERY EATEN A STORE BOUGHT ONE THE FILLING CONSISTENCY IS NOT THAT RUNNY...NOT SURE IF THAT IS TYPICAL OF A BEEAN BURRITO UD FIND IN MEXIO CAUS IVE NEVER BEEN BUT THE NEXT TIME I MAKE THESE I WILL BE LEAVING OUT THE THE ROTEL COMPLETELY AS I DONT SEE THIS IN MY STORE BOUGHT AND MUCH PREFER THAT FLAVOR/CONSISTENCY COMBO.
      Reply

  12. We sometimes add sliced green chilis especially for me since I have a tomato allergy. I never thought of freezing them for later. That's a great way to use the leftovers!!!!!
    Reply

  13. how long do these last in the freezer before you should consider not eating them lol, i'm in college and cooking all the time is hard
    Reply

  14. I tried this today and they taste delicious! I loved the spiciness of it. Unfortunately, I do have to agree with the others that it is way, way to drippy. Eating them is a challenge and they look pretty rough due to the leaks. I bought all my ingredients at Aldi's so they should have been similar to yours but something must have gone haywire. Once I eat up this batch, I am going to try again and drain both cans of Rotel. They taste great and I love how cheap they are too. So worth experimenting on to get the right consistency. Thanks for the recipe!
    Reply

  15. I just made this except I used the spicy versions or the refried beans and rotel. I also added a dash of Siracha sauce and added rice. They came out delicious!
    Reply

  17. I made these this morning and I had one for lunch while the rest went into the freezer. They are filling!!! I forgot the Rotel but they were tasty without it. Next time I think I'll add it though along with some beef. Thank you for the idea!
    Reply

  18. Hello! I just made these and my husband and I love them! Do you happen to know the nutritional values for each burrito?
    Reply

  21. This looks yummy and easy! My question is, you say use "2 cans Rotel" but what exactly IS that? I can't read the label on the can.
    Reply

  22. My husband suggested also adding a can of meaty chili to the mix. Thanks for sharing this recipe! We have an Aldi on the way home from work so I can pick these ingredients up when I don't feel like cooking dinner. A little sour cream along with chopped lettuce, and we're good to go!
    Reply

  24. do you have to use the foil? If you are going to microwave them you will have to remove the foil first, so is there another choice, like parchment or cling wrap that will work?
    Reply

    • i used wax paper for burritos i made last night. i usually make a big batch of pinto and or white beans in the pressure cooker. i rinse then soak the beans in the pressure cooker on the keep warm setting for an hour, then rinse a few times more, then cook for 30 mins on high pressure with various seasonings. the beans turn out mashable enough that i mix them with a can of refried beans, and roll into burritos with some shredded cheese.
      Reply

  25. These sound great. However, every time I try to make burritos the tortilla breaks. I've tried warming them so they're more pliable, but that hasn't worked either. Any ideas? Thank you.
    Reply

    • Are you using flour tortillas? I know corn tortillas will break easily. The only thing I would suggest is to maybe try a different brand of tortilla and warming them up again.
      Reply

  26. This was super yum! I changed this up a bit. Instead of regular Rotel I used the Rotel with cilantro & lime—this CA girl HATES Telmex! I also browned a pound of ground beef to toss in the mix with some salt & pepper to taste. I stored in about a cup of cheese as it was all I had on hand but it still turned out great. I then halved the mix between 2 bowls: one went to the freezer for another day and the rest to the fridge for burritos, nachos, or Mexican bowls.
    Reply