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Freezer Bean & Cheese Burritos

  • Prep Time: 15 minutes
  • Cook Time: 2 minutes (plus 10-15 when reheating)
  • Servings: 8
  • Course: Main Dish

This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds Wrap® Heavy Duty Aluminum Foil is built strong to handle hearty meals and helps keep clean up easy!


  • 1½ cups chopped grape tomatoes
  • 4 scallions, chopped
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons chopped fresh cilantro
  • 2 15-ounce cans low-sodium pinto beans, rinsed
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded sharp Cheddar cheese
  • 8 8-inch whole-wheat tortillas, at room temperature
  • Reynolds Wrap® Heavy Duty Aluminum Foil


Step 1

Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.

Step 2

Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in Reynolds Wrap® Heavy Duty Aluminum. Freeze for up to 3 months.

Step 3

To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.

Step 4

To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.

Make Ahead Tip

Freeze for up to 3 months; defrost for up to 1 day in a refrigerator or cold cooler.

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