Make-ahead bean burritos that require only six simple ingredients — perfect as a quick grab-and-go meal when you’re short on time. These vegetarian-friendly burritos freeze well, reheat quickly, and pack a satisfying balance of fiber and protein.
Vegetarian Grab & Go
Running out of options in the kitchen is frustrating — and often leads to expensive takeout. Keep your freezer stocked with these make-ahead bean and cheese burritos so you always have an easy, filling meal ready. Simply unwrap and reheat in the microwave, oven, or skillet for a warm, satisfying lunch or dinner.
Why make these little pockets of heaven?
Pantry-friendly: Most ingredients are pantry staples, so you can make these burritos with items you likely already have on hand.
Vegetarian: These are naturally vegetarian. To make them fully plant-based, swap shredded dairy cheese for a dairy-free alternative or omit the cheese.
Protein and fiber: Each burrito delivers a substantial amount of both protein and fiber, making them a nutritionally satisfying option for a meatless meal.
Great for meal prep: The recipe scales easily — double or triple it to build a stash of freezer meals you can use throughout the week.
6 Ingredients
- Tortillas: Use large 12-inch flour tortillas for easy wrapping. Corn tortillas tend to break and don’t wrap as neatly.
- Rice: Brown rice is recommended for texture and nutrition. Use long- or short-grain, minute brown rice, or pre-cooked brown rice if preferred.
- Refried beans: Any refried beans will work; pinto refried beans are a favorite for flavor and creaminess.
- Black beans: Drain and rinse canned black beans before using. Other beans can be substituted if you prefer.
- Cheese: Shredded cheddar or your preferred shredded cheese. For a vegan version, use a plant-based shredded cheese or omit it.
- Salsa: Adds moisture and flavor; choose mild, medium, or hot depending on your heat preference.
Add-in Ideas
- Sautéed peppers and onions for extra vegetables and flavor.
- Roasted sweet potatoes to add heartiness and a touch of sweetness.
- Try different beans such as kidney, chili beans, or white beans for variety.
- Use cilantro-lime rice instead of plain brown rice for a bright, citrusy note.
- Sprinkle with taco seasoning or cumin for a bolder flavor profile.
How to Cook Your Burritos
After assembling your burritos, either freeze them wrapped in foil for later or cook and enjoy right away. Below are reliable methods for both.
Oven: Preheat the oven to 400ºF. Place burritos in a lightly greased casserole dish and bake for about 20 minutes, or until the centers are hot.
Pan-fry: Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Fry each burrito seam-side down for 2–3 minutes, then flip and cook the other side until golden and crisp. This method gives a delicious crunchy exterior.
How to Reheat Freezer Burritos
From Frozen in the Microwave
- Remove foil and place the frozen burrito on a microwave-safe plate.
- Microwave on high for 1 minute 15 seconds, flip, then microwave another 1 minute 15 seconds. Adjust time as needed until heated through.
From Frozen in the Oven
- Preheat the oven to 350ºF.
- Keep the burrito wrapped in foil and bake for 50–55 minutes, or until warm in the center.
For Extra Crunch
- After heating, warm 2 teaspoons of oil in a skillet over medium-high heat.
- Place the burrito seam-side down and cook 2–3 minutes per side to brown and crisp the tortilla.
More Freezer Burrito Ideas
- Fajita-style breakfast burritos with eggs, peppers, and onions.
- Classic make-ahead freezer burritos with rice, beans, and vegetables.
- Black bean breakfast burritos for a protein-rich morning meal.
Bean and Cheese Burrito Recipe
Summary: Make-ahead bean burritos using six simple ingredients. A perfect vegetarian freezer meal for busy days.
Author: Lee Funke
Prep: 30 mins | Cook: 40 mins | Total: 1 hr 10 mins | Servings: 8
Ingredients
- 1 cup uncooked long-grain brown rice (or about 1½ cups cooked)
- 2 cups water
- 8 large 12-inch flour tortillas
- 1 (15-oz) can refried beans
- 1 (15-oz) can black beans, drained and rinsed
- 1½ cups shredded cheddar cheese (or a dairy-free alternative)
- ½ cup salsa, plus more to taste
Instructions
- Cook the brown rice: Combine rice and water in a medium pot and bring to a boil. Reduce heat, cover, and simmer 35–40 minutes, or until water is absorbed. If using pre-cooked rice, skip this step.
- Prepare tortillas: Lay tortillas flat on a clean workspace.
- Layer fillings: Spread about 1 tablespoon—or roughly 3 tablespoons total—of refried beans across the center of each tortilla. Add 3 tablespoons black beans, 3 tablespoons cooked brown rice, and 3 tablespoons shredded cheese.
- Add salsa: Spoon about 1 heaping tablespoon of salsa over each burrito, or more to taste.
- Wrap: Fold in the sides and roll the tortilla tightly to seal. Decide whether to cook now or freeze for later.
To Eat Right Away
- Oven: Bake at 400ºF in a greased casserole dish for ~20 minutes, until heated through.
- Pan-fry: Heat 1 tablespoon oil and fry seam-side down 2–3 minutes per side until golden and crisp.
To Freeze for Later
- Wrap each burrito tightly in foil, removing as much air as possible. Freeze for up to 3 months.
- Reheat from frozen: Bake foil-wrapped at 350–400ºF until warmed through (time will vary by oven and size). Alternatively, unwrap, microwave using medium/defrost to start, then finish on high until hot.
Tips & Notes
- If using pre-cooked brown rice, use about 1½ cups of cooked rice for the recipe.
- Recipe yields roughly 6–8 burritos depending on how generously you fill them.
Nutrition (approximate per burrito)
Calories: 397 kcal • Carbohydrates: 46 g • Protein: 16 g • Fat: 13 g • Fiber: 16 g • Sugar: 4 g
Nutrition is an estimate and should be used as a general guide.