Fork Weekly
The secret to actually eating well on busy weeks is doing the work once — and a batch of these burritos means a hot, genuinely satisfying meal is always one reheat away.
The key to freezer burritos that don’t disappoint is keeping the fillings on the drier side and wrapping them tightly, so they reheat into a crisp-edged burrito rather than a soggy one.
Meal-Prep Burritos
Hearty freezer-friendly burritos stuffed with seasoned rice, beans, eggs and cheese — wrap a big batch once and grab a hot, satisfying lunch all week.
Ingredients
- 8 large flour tortillas
- 2 cups cooked rice
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 6 large eggs, scrambled
- 1 cup corn kernels
- 1.5 cups (170 g) shredded cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup salsa
- Salt and black pepper
Instructions
- Stir the rice with the cumin, chili powder, salsa and a pinch of salt.
- Warm the black beans and corn together in a skillet, seasoning with salt and pepper.
- Scramble the eggs softly and season.
- Warm the tortillas so they fold without cracking. Down the center of each, layer rice, beans and corn, eggs and cheese.
- Fold in the sides and roll up tightly into burritos.
- Eat now, refrigerate up to 4 days, or wrap individually in foil and freeze up to 3 months.
Recipe notes & tips
- To reheat from frozen, microwave 2–3 minutes, or unwrap and crisp in a skillet.
- Keep fillings from being too wet so the tortillas don't turn soggy in the freezer.
- Add cooked sausage, chorizo or sautéed peppers to customize.
412 kcalCalories
17 gProtein
52 gCarbs
15 gFat