Make Ahead and Freeze Black Bean and Cheese Burritos

When things get really busy, and I haven’t prepped and planned enough, one of my on the go favorite foods is Amy’s Burritos.  While these aren’t the worst choice I could make, they obviously are pretty processed and full of sodium (and the ingredient list isn’t short either).  I decided to try my hand at my own this week.  I like these for breakfast or for lunch.


  • 1 lb dried black beans, rinsed and soaked
  • 1 onion, chopped
  • 1 TB minced garlic
  • 1/2 tsp salt
  • 2 tsp cumin
  • 2 tsp dried crushed jalapeno (optional)
  • 1 TB olive oil
  • 1, 14.5 oz can of no salt added petite diced tomatoes
  • 15 tortillas or wraps (large-sized/burrito sized)
  • 8 oz shredded cheese (I did some with cheddar and some with pepper jack)


  1. Place soaked beans, onion, garlic, salt, cumin and jalapeno (if using) in 8 cups of water in a large pot on the stove.  Bring to a boil, reduce heat and simmer, semi-covered, for 2 to 2.5 hours, or until beans are cooked to desired consistency.
  2. Remove beans from pan and drain off excess water, if any.
  3. Heat oil in pan over medium heat, and return beans to pan.  Using a potato masher, mash beans to desired consistency (I like to leave some whole beans and chunks, but you may like a smoother consistency).  Add tomatoes (undrained if you need a little more liquid, drain first if not).  Stir and cook, uncovered, for 4-6 minutes.
  4. Taste and adjust any seasonings, as necessary.
  5. Allow bean mixture to cool to room temperature.  If your tortillas are refrigerated, allow to come to room temperature.
  6. To assemble each burrito:
  • Lay the tortilla on a sheet of aluminum foil.  Place the cheese on the tortilla, then the bean mixture.
  • Roll the burrito up.  Here’s a video showing how.
  • Wrap the burrito in the foil.

Freezer storage:

  1. The vast knowledge of the google indicated that I should then freeze them all individually, then remove them to gallon zip lock bags together.  Instead, I placed each burrito in a smaller zip lock bag and tried to get all the air out, sealed, and froze that way.
  2. Google also tells me these should be good in the freezer for 3 months.  At the rate I am going, mine will not last that long.  But then I needed to eat them this week so I could experiment with reheating!

Reheating instructions:

  1. Toaster or regular oven: I removed the burrito from the zip lock bag and popped it in my toaster oven in the foil at 375 degrees for around 30 minutes and it was good to go!
  2. Microwave: remove burrito from all wrapping and place on a microwave safe plate.  Microwave for around 2.5 minutes (this may vary depending on the microwave).


This entry was posted in Breakfast, Freezer meals, Lunch, Make Ahead and tagged , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Make Ahead and Freeze Black Bean and Cheese Burritos

  1. Pingback: 2018 Monday Meal Plan: Week 6 (January 29 through February 4) | Plan Prep Pour

  2. Pingback: 2018 Monday Meal Plan: Week 8 (February 12-18) | Plan Prep Pour

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