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Easy Family Freezer Burrito Meal Prep

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A quick and easy freezer burrito recipe perfect for busy weeks, using simple ingredients and designed for meal prep convenience.

Ingredients

Scale
  • 1 pound (450g) ground beef or ground turkey (85% lean recommended)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 2 cups (400g) cooked rice (white, brown, or cilantro-lime)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (150g) diced bell peppers (red or yellow preferred)
  • 1 cup (240ml) chopped tomatoes or salsa
  • 2 cups (200g) shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 10-inch (25cm) large flour tortillas
  • Optional add-ins: 2 tablespoons fresh cilantro, 1 small jalapeño finely chopped, Greek yogurt or sour cream for serving, avocado slices or guacamole

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add ground beef or turkey and cook for 6-8 minutes, breaking it up until browned and fully cooked. Drain excess fat if necessary.
  2. Add finely chopped onion, minced garlic, and diced bell peppers to the skillet. Cook for about 5 minutes until softened and fragrant.
  3. Stir in ground cumin, chili powder, salt, and pepper. Cook for another minute to toast the spices.
  4. Mix in rinsed black beans, chopped tomatoes or salsa, and cooked rice. Stir well and cook for 3-4 minutes until heated through and slightly thickened.
  5. Remove skillet from heat and fold in 1 cup (100g) shredded cheese, reserving the rest for topping inside the burrito.
  6. Lay a large flour tortilla flat. Spoon about ¾ cup (180g) of filling onto the center. Sprinkle with remaining cheese and optional fresh cilantro or jalapeño if using.
  7. Fold in the sides of the tortilla, then roll up firmly from the bottom to enclose the filling. Wrap each burrito tightly in plastic wrap or aluminum foil.
  8. Arrange wrapped burritos on a parchment-lined baking sheet. Freeze for 2 hours or until firm, then transfer to freezer-safe resealable bags or containers for long-term storage.

Notes

Cook the filling fully before assembly to avoid soggy tortillas. Warm tortillas slightly before assembling to prevent cracking. Wrap burritos tightly to prevent freezer burn. For crispier tortillas after reheating, unwrap and toast in a dry skillet for a couple of minutes per side. Burritos keep best up to 3 months in the freezer.

Nutrition

Keywords: freezer burritos, meal prep, family dinner, easy recipes, freezer meals, quick dinner, burrito recipe, make ahead meals

Find it online: https://grubella.com/easy-family-freezer-burrito-meal-prep-5-best-recipes-for-busy-weeks/