There’s something about the smell of seasoned beef mingling with rice and melted cheese that instantly brings a sense of home to the kitchen. I remember one night last week when I was juggling work calls and trying to get dinner on the table before the kids exploded from hunger. The clock was ticking, and honestly, I was distracted by an email that refused to send. But somewhere between reheating one of these freezer burritos and setting the table, the chaos paused. The first bite, warm and packed with just the right amount of spice, was enough to soften the edges of the day. It’s not perfect — I may have spilled a bit of salsa on the counter — but it made dinner feel like less of a scramble and more of a moment worth savoring.
Why You’ll Love It
- Ready when you are: these burritos freeze beautifully, so dinner is a quick reheat away, perfect for those unexpected late nights.
- Comfort food with a twist: the blend of seasoned ground beef, fluffy rice, and melty cheese hits the spot every time.
- It’s simple — and that’s kind of the point. No complicated steps or elaborate ingredients, just satisfying flavors.
- Great for meal prep: make a batch, freeze, and enjoy throughout the week without repeating the cooking process.
If you’re ever in doubt about how to stretch your meal prep, this recipe is a gentle nudge to keep it easy and still delicious.
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Freezer Beef and Rice Burritos
- Total Time: 40 minutes
- Yield: 8 burritos 1x
Description
These freezer beef and rice burritos are perfect for meal prep and busy days. Packed with seasoned ground beef, fluffy rice, and melted cheese, they freeze well and reheat quickly for a hearty, satisfying meal anytime.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup long grain white rice
2 cups water
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese
8 large flour tortillas (10-inch)
1/2 cup salsa
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
While the beef cooks, rinse the rice under cold water until water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
Remove rice from heat and fluff with a fork.
Stir the cooked rice and black beans into the skillet with the seasoned beef. Mix well and remove from heat.
Lay a tortilla flat on a clean surface. Spread about 1/8 of the beef and rice mixture down the center of the tortilla.
Add 2 tablespoons of shredded cheddar cheese and 1 tablespoon of salsa over the beef mixture.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling.
Wrap each burrito individually in plastic wrap and place them in a freezer-safe container or zip-top bag.
To reheat, remove plastic wrap and microwave burrito on a microwave-safe plate for 2-3 minutes, turning halfway through, until heated through. Alternatively, reheat in a 350°F oven wrapped in foil for 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Kitchen Notes
I usually reheat these burritos in the microwave when I’m in a rush, but wrapping one in foil and warming it in the oven adds a nice crisp to the tortilla if you’ve got the time. Serving suggestions? A simple side salad or some fresh avocado slices work wonders to brighten the meal. Sometimes, I swap the black beans for pinto beans or add a spoonful of sour cream inside before rolling up, depending on what’s in the fridge. Not sure if adding jalapeños would be too much, but I haven’t tried it yet — maybe next time.
FAQ
Can these burritos be frozen for longer than 3 months? I wouldn’t recommend it, as the texture might suffer. Is it possible to make them vegetarian? Yes, swapping the beef for a plant-based protein or extra beans works fine, though I haven’t tested it extensively. Do they reheat well from frozen? Absolutely — just remove the wrap and microwave or bake until hot all the way through.
Give this recipe a try and see how it fits into your weeknight routine — sometimes the simplest meals make the best memories.