Refried Bean and Cheese Burritos (Easy Freezer Meal)

the best bean and cheese burrito freezer meal.

Refried Bean and Cheese Burritos (Easy Freezer Meal)

I have made a lot of food over the years and if you asked me to name my single most-used freezer meal recipe, this bean and cheese burrito would be it without hesitation. I always have a batch stocked.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 45

Servings

Calories 653kcal

Author Kylie Mazon-Chambers

Equipment

Potato masher (optional for the refried beans)

Ingredients

⅓ cup rendered bacon fat or lard
1 medium yellow onion, diced
6 cups cooked pinto beans, plus 1½ cups cooking liquid (or water if needed)
1 teaspoon garlic powder
Kosher salt, as needed
6 (10-inch) burrito-size flour tortillas, warmed
1 pound Monterey Jack cheese, shredded

US Customary - Metric

Instructions

Heat a large pot over medium heat, add the rendered fat and heat through. Add the onion and sauté until soft and translucent, about 4 minutes.
Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes.
Use a potato masher to mash the beans and so they are extremely creamy. Season with salt to taste.
To assemble the burritos, place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean mixture on each and spread it in a line down the middle of the tortilla. Top with a heaping pile of the shredded cheese.
To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
If eating right away, heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients.

Notes

To make this recipe vegetarian, use a neutral oil like avocado oil or vegetable oil rather than bacon fat or lard to make the refried beans.

How to Freeze and Reheat Bean and Cheese Burritos

Let the burritos cool completely before freezing. Wrap each one tightly in aluminum foil, pressing out any air as you go, then transfer to a resealable freezer bag. Burritos keep well in the freezer for up to 3 months.

To reheat, choose your method based on how much time you have:

Oven (best for even heating). Preheat the oven to 350°F (180ºC). Place the foil-wrapped frozen burrito directly on the oven rack and heat for 45–50 minutes until warmed through, unwrapping for the last 5 minutes.
Skillet (best crisp exterior) . If you have the time I recommend thawing the burrito in the refrigerator overnight first. Heat a skillet over medium-low heat, unwrap the burrito and add to the pan. Heat until crisp on all sides and warmed through, about 8 minutes total.
Microwave (quickest). Remove foil from the frozen burritos and wrap in a damp paper towel. Set on a plate and microwave until completely thawed, about 4 minutes for a frozen burrito. For a crisp outside I recommend finishing it in a skillet for about 1 minute on each side.

Nutrition