These homemade frozen burritos are simple to prepare and a lifesaver when you need a quick packed lunch. Make a batch ahead of time and keep them in the freezer for grab-and-go meals throughout the week.
Make-ahead burritos are one of the best meal-prep options: they freeze well, reheat easily, and let you control the ingredients so they’re healthier than many store-bought frozen burritos.
Set aside an hour and you can prep 16 hearty burritos made with seasoned ground beef, lots of roasted vegetables, and white rice. These freezer burritos make lunchtime convenient, economical, and satisfying.
Amazing Lunch Meal Prep
Nothing beats having ready-made lunches you can reheat in minutes. These burritos are ideal for work, school, or busy days. They store well in the freezer and stay delicious for weeks when wrapped properly. Other freezer-friendly meal ideas include chili, slow-cooker lasagna, and vegetable curries—foods you can portion and freeze for convenience.
Are frozen burritos unhealthy? When you make your own make-ahead freezer burritos at home, they are generally healthier than many store-bought options. Homemade versions let you control the quality and quantity of meat, vegetables, seasonings, and grains.
How to Make Ground Beef Burritos
Step 1: Roast the Veggies
This recipe borrows inspiration from fajitas for the vegetable mix: bell peppers and onions seasoned like fajita veggies. Use any color bell peppers you like—in the recipe we used a mix of three colors and a yellow onion for sweetness and color contrast.
Method: Slice peppers and onions thinly, toss them with olive oil and taco seasoning, then roast on a large baking sheet at 375ºF until the onions are translucent and the peppers are tender, about 20–25 minutes. Roasting is hands-off and frees up stovetop space for the other components.
Step 2: Cook the Rice
While the veggies roast, cook the rice. White long-grain rice is used here, but you can substitute brown rice, cilantro-lime brown rice, quinoa, or even cauliflower rice to suit your preferences.
Method: Simmer 1 cup long-grain white rice with 2.25 cups water on the stovetop. Bring to a boil, reduce heat to low, cover, and simmer 15–20 minutes or until the water is absorbed. Fluff with a fork and set aside.
Step 3: Prepare the Ground Beef
For the filling, use seasoned ground beef. This recipe uses a simple blend of tomato paste, taco seasoning, and a little water to create a flavorful, saucy meat that holds together well inside a burrito.
- 2 lbs ground beef (85% lean recommended)
- 2 tablespoons tomato paste
- 5 tablespoons taco seasoning
- 3/4 cup water
Method: Brown the ground beef in a large nonstick skillet over medium-high heat, about 7–10 minutes. Add tomato paste, taco seasoning, and water, then simmer a few minutes until the sauce reduces and coats the meat. Remove from heat and set aside.
How to Wrap a Burrito
Use large flour tortillas for the best results—flour holds up better than corn or whole-wheat tortillas when wrapping and freezing. Place a compact portion of meat, rice, and roasted veggies in the center of each tortilla, sprinkle with shredded white cheddar, fold the sides in, tuck the bottom edge over the filling, and roll tightly to create a snug, sealed burrito.
How to Freeze Burritos
- Allow each burrito to cool completely before wrapping. Cooling prevents excess moisture that can cause freezer burn.
- Wrap each burrito tightly in a piece of aluminum foil, making sure there are no gaps. Optionally, you can first wrap them in plastic wrap for extra protection, but foil alone works well.
- Remove as much air as possible from the wrapped burrito to minimize freezer burn.
- Label each burrito with the contents and a best-by date (up to 3 months) using a marker.
- Store flat in the freezer until ready to use.
How to Reheat a Frozen Burrito
The quickest way to reheat a frozen burrito is in the microwave. Remove foil, place the burrito on a microwave-safe plate, microwave on medium power to defrost for a few minutes, then finish on high for 1–2 minutes until heated through.
Oven option: For a crisp exterior and evenly heated center, preheat the oven to 350ºF. Keep the burrito wrapped in foil and bake for 30–40 minutes or until fully heated. The foil helps retain moisture and warms the burrito evenly.
More Freezer Burrito Ideas
- Fajita-style breakfast burritos
- Make-ahead breakfast burritos with eggs
- Vegetarian black bean burritos
Make Ahead Freezer Burritos
Summary: These homemade frozen burritos are easy to make and ideal for meal prep. They combine roasted peppers and onions, seasoned ground beef, rice, and cheese in a large flour tortilla. Makes 16 burritos.
Author: Lee Funke
Prep: 30 mins · Cook: 25 mins · Total: 55 mins · Servings: 16
Ingredients
Veggies
- 5 bell peppers, any color, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
Rice
- 1 cup long-grain white rice
- 2.25 cups water
Beef
- 2 lbs 85% ground beef
- 2 tablespoons tomato paste
- 5 tablespoons taco seasoning
- 3/4 cup water
Other
- 8 oz shredded white cheddar cheese
- 16 large flour tortillas
Instructions
Veggies
- Preheat oven to 375ºF. Thinly slice the bell peppers and onion.
- Place vegetables on a baking sheet, drizzle with olive oil, season with taco seasoning, and toss to coat.
- Bake 20–25 minutes or until the onions are translucent and the peppers are tender. Set aside.
Rice
- Combine 1 cup rice and 2.25 cups water in a small pot and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer 15–20 minutes until the water is absorbed. Fluff and set aside.
Beef
- Heat a large nonstick skillet over medium-high. Add the ground beef and sauté 7–10 minutes until mostly browned.
- Stir in tomato paste, taco seasoning, and 3/4 cup water. Simmer until the liquid reduces and the meat is well coated. Remove from heat.
Assemble Burritos
- Lay out all 16 flour tortillas. Evenly distribute beef, roasted veggies, and rice among the tortillas.
- Sprinkle each with shredded cheddar, fold the sides in, and roll tightly.
- Wrap each burrito in a piece of aluminum foil, remove as much air as possible, and freeze for up to 3 months.
Nutrition
Calories: 384 kcal · Carbohydrates: 36 g · Protein: 19 g · Fat: 18 g · Fiber: 3 g · Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
If you try this recipe, leave a comment and share how you customize your burritos. Tag your photos with #fitfoodiefinds to show your results—it’s always fun to see different variations!