My freezer-friendly bean and rice burritos: Photo and video tutorial
I wrote about making bean and rice burritos for the freezer, but never gave any specific directions. I keep getting emails with requests for more information -- precise information! -- about just how I do my freezer burritos. Since I was already making some this week, I took pictures and a video of how I do it.
Here is my recipe for Freezer-Friendly Bean and Rice Burritos! Keep reading for a photo tutorial and video of how easy it is to make these! :)
Making burritos for the freezer is simple, but surprisingly delicious! We think the burritos are even better from the freezer than when freshly made, and since they can be baked without thawing first, it's really the easiest thing possible!
Burritos filled with chicken, rice, and cheese! Any combo works, really, though bean and rice burritos are our staple.
The last time we moved, I made these burritos and put them in the oven at our new house. I kept the oven on WARM after they were hot inside, and our friends/family who helped us move enjoyed hot burritos for lunch. It was much cheaper than buying pizza or other restaurant food, and allowed anyone to eat as they got hungry or had a spare moment. Definitely a frugal success! :)
I cook a big pan of pinto beans and a big pan of rice, usually the day before I want to make my burritos. This spreads things out so I'm not too busy all in one day. I plan ahead and buy tortillas and cheese in bulk at Costco!
Ingredients for bean and rice burritos: Burrito-size tortillas, hot sauce (optional), cooked pinto beans, cooked rice, and shredded cheese.
For preparation: Pieces of foil (large enough to wrap one burrito each), a big bowl, and a spoon. Also helpful: Freezer Ziplock bags (gallon size). Tip: foil pieces can be saved and re-used to wrap burritos for the freezer again!
Toss together the beans, rice, cheese, and hot sauce. Add salt if needed. (I don't add salt since I've already salted my beans and rice while they were cooking.) Tip: tossing everything together saves time and the cheese melts and hold everything together when it's heated!
Spread filling in a strip across the middle (approximately) of each tortilla. (See my recipe for measurements and more specifics.) Tip: use a 1-cup measuring cup to easily spread filling on the tortillas.
Fold tortilla in half, and then pull back on top layer to shape filling into a "tube" and hold it tightly. (This is demonstrated in my video below!)
Fold both ends in. Tip: if folding a burrito for immediate eating, you can leave one end open (start eating at the open end). This allows you to fill the burrito fuller!
Finish rolling up the tortilla. You now have a folded burrito!
Place burrito on foil.
Wrap foil around the burrito.
Then fold in the ends of the foil, squeezing shut.
Place the wrapped burritos in a freezer Ziplock bag for storage in the freezer up to ~6 months. (Foil-wrapped burritos can be frozen for a few weeks without the Ziplock.) Tip: remove excess air from the bag with a straw!
Seal bag and label with name and date. Freeze!
To re-heat burritos, place on oven rack (still frozen) and bake at 375 degrees for 35-40 minutes. Yummy!! :)
Ruth (2) gets ready to help me make some chicken, rice, and cheese burritos! :)
Here is a video of me making the burritos (please pardon all the glasses glare!):
And instructions on how to fold a burrito (for those who wish to bypass my ramblings in the first video!):