Beef & Black Bean Freezer Burritos
Jump to RecipePlanning quick, satisfying dinners can be a challenge, but this Beef & Black Bean Freezer Burritos recipe makes meal prep effortless without sacrificing flavor. Built around a hearty filling of seasoned ground beef and canned black beans, it delivers bold, taco-inspired taste that stays delicious after freezing. With eight generously sized flour tortillas, cheddar or Mexican blend cheese, sour cream, and salsa, these burritos come together in minutes and store neatly for future meals. The freezer-friendly method is simple: cook and combine the filling, assemble the burritos, then wrap and freeze for up to 3 months. They reheat quickly for busy weeknights, making them perfect for lunches, family dinners, or feeding a crowd. Pro tips to get the best results include draining and rinsing the beans, evenly portioning the filling, and labeling the bags with dates. Whether you’re planning ahead for busy weeks or just love a comforting, make-ahead meal, these beef and black bean burritos deliver great flavor, convenience, and dependability in every bite.
Ingredients
ground beef
Choose 90% lean or higher to minimize excess fat. Brown the meat in a hot skillet, breaking it up until fully cooked (about 5–7 minutes), then drain the excess fat. For extra flavor without extra fat, season during browning and consider adding finely minced onion or garlic. If you prefer, substitute with ground turkey, chicken, or plant-based crumbles. When freezing, cook and cool the beef first and portion it evenly for reheating.
black beans (canned)
Drain and rinse to remove excess sodium and canning liquid. You can mash a portion of the beans for creaminess while leaving some whole for texture. Season lightly with cumin or garlic powder as you heat. Substitutions: pinto or kidney beans, or use dried beans cooked until tender. For lower sodium, choose low-sodium canned beans.
taco seasoning
Packaged taco seasoning can be high in sodium; consider making your own blend (e.g., 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano, pinch cayenne) and bloom it in a little oil before adding beef. If using a packet, taste and adjust salt after cooking. Substitution: any chili-seasoning mix works; store any leftover seasoning for future batches.
flour tortillas
Use burrito-sized tortillas for easier rolling. Warm them briefly to improve pliability (dry skillet for ~15–30 seconds per side or wrap in a damp towel and microwave). Avoid overfilling to prevent tearing. For freezer friendliness, let fillings cool, wrap tightly in foil or parchment, and freeze. If you prefer a gluten-free option, you can use large corn tortillas, but they may crack and need gentle handling.
shredded cheese (cheddar or mexican blend)
Choose a melt-friendly cheese or a blend (e.g., cheddar with Monterey Jack). Evenly distribute cheese so the burrito holds together when reheated. For lower fat, use part-skim cheese. Grating your own cheese often melts better than pre-shredded varieties that contain anti-caking agents.
sour cream
Sour cream doesn’t freeze well and can separate after thawing. It’s best to add sour cream after reheating or freeze burritos without it and add a dollop when serving. Alternatives: Greek yogurt or crema can provide creaminess with less risk of separation. If you must include it inside, use only a small amount and consider mixing with a bit of lime to keep it stable.
salsa
Drain excess liquid if it’s very watery to prevent soggy burritos; you can mix salsa into the filling or add it after reheating. Salsa can be frozen, but texture may change upon thawing, so many people freeze burritos without salsa and top with fresh salsa later. For best results, use a thicker salsa or pico de gallo to minimize moisture.
Cooking Steps
Step 1: Step 1: Brown the beef
In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat. Tips: Break the beef into small crumbles for even browning and use a heavy skillet to prevent sticking. Drain fat well; if grease pools in the pan, tilt and spoon it out.Notes: If using very lean ground beef, you may skip draining; the filling will be leaner, but patting the meat dry with paper towels can help reduce moisture.Step 2: Step 2: Add seasoning and beans
Add the taco seasoning to the beef and stir in the black beans (drained and rinsed). Cook for an additional 5 minutes until heated through. Tips: Rinse beans to remove excess starch and salt; if the mixture looks dry, add a splash of water, beef broth, or a little salsa to moisten.Notes: For extra bean flavor, mash a few beans into the mixture as you stir.Step 3: Step 3: Prepare tortillas
Lay out the flour tortillas on a clean surface. Optional: warm them slightly to make rolling easier. Tips: Warm 10-15 seconds in the microwave or 20-30 seconds per side in a dry skillet to make tortillas more pliable.Notes: If you plan to freeze, you can skip warm-up now and re-warm later for best flexibility.Step 4: Step 4: Assemble burritos
Spoon about 1/4 cup of the beef and black bean mixture onto the center of each tortilla. Top with a sprinkle of shredded cheese, a dollop of sour cream, and a spoonful of salsa. Tips: Use a measuring cup for consistent portions and distribute filling toward the center to avoid spilling when rolling.Notes: For a lighter version, reduce sour cream or substitute with Greek yogurt; you can also add chopped cilantro or jalapeño for extra brightness.Step 5: Step 5: Roll burritos
Fold in the sides, then roll the burrito up tightly from bottom to top. Tips: Keep the filling compact and roll firmly to prevent leaks; if a tortilla tears, rewarm slightly and tuck the filling back in.Notes: If freezing, place the seam side down to help seal and prevent unrolling.Step 6: Step 6: Freeze burritos
Wrap each burrito in foil or parchment, then place them in a freezer bag. Label the bag with the date and freeze for up to 3 months. Tips: Wrap tightly and remove as much air as possible; flash-freeze on a sheet pan first for flat, easy stacking.Notes: Date helps you track freshness; best quality is within 3 months.Step 7: Step 7: Reheat from frozen
To reheat, unwrap and heat until warmed through. Oven method: preheat to 350°F and bake for 25-30 minutes, or until the center reaches 165°F. Microwave method: remove any foil, wrap in a damp paper towel, and microwave on high for 2-3 minutes, rotating halfway. Check internal temperature and let stand 1-2 minutes after heating. Tips: For a crisper tortilla, bake a few extra minutes uncovered or finish under the broiler for 1-2 minutes.Notes: If reheating after refrigeration, you may need slightly longer cooking times.
Frequently Asked Questions
What is mise en place and how does it help when making burritos like these?
Mise en place means having everything prepped and ready before you start cooking. For these burritos, gather and measure your ingredients, drain and rinse the beans, shred the cheese, warm the tortillas, and have sour cream and salsa handy. Tip: do a quick setup in the order you’ll use things to keep the workflow smooth.
How do I safely brown ground beef?
Preheat a skillet over medium heat. Add the ground beef and break it into small pieces with a spatula. Cook about 5–7 minutes until fully browned with no pink, then drain excess fat before continuing.
How should I use taco seasoning with beef and beans?
Once the beef is browned, stir in the taco seasoning until the meat is coated. Add the drained black beans and cook for another 5 minutes until heated through. If the mixture looks dry, add a splash of water to moisten.
How do I prep canned black beans for the filling?
Open the can, drain well, and rinse under cold water. Drain thoroughly to avoid watery filling, then mix into the beef or seasonings as the recipe directs.
How should I warm flour tortillas so they’re easy to roll?
Warm tortillas in a dry skillet for about 10–15 seconds per side, or microwave wrapped in a damp paper towel for 15–20 seconds. Warm tortillas stay pliable and don’t crack when you roll the burritos.
How do I assemble a burrito so it stays together?
Place filling in the center, about 1/4 cup. Add a bit of shredded cheese, a dollop of sour cream, and salsa. Fold the sides in, then roll from the bottom tightly toward the top, keeping the seam side down.
How do I freeze burritos properly?
Wrap each burrito tightly in foil or parchment, then place in a freezer bag. Label with the date and freeze for up to 3 months. Let them cool a bit before wrapping to preserve texture.
How do I reheat frozen burritos for best results?
From frozen, bake at 350°F (175°C) for about 25–30 minutes, or microwave for 2–4 minutes until heated through. For even heating, rotate once and check that the center is hot. Optional: thaw overnight in the fridge for quicker reheating.
What are some easy substitutions or toppings if I’m missing an ingredient?
Great question. You can swap beef for ground turkey or chicken, or use any cooked beans you like. If you’re dairy-free, skip sour cream or use a dairy-free yogurt; add sliced avocado or guacamole for creaminess instead.
Additional Information
Dietary Considerations
Dietary options: to make gluten-free, use corn tortillas instead of flour tortillas. For dairy-free or vegan diets, omit cheese and sour cream or substitute with dairy-free cheddar and crema; use cashew crema or dairy-free yogurt. To reduce sodium, choose a low-sodium taco seasoning and rinse the canned beans well. For a vegetarian version, substitute ground beef with crumbled seasoned tempeh, lentils, or additional beans. For lighter or low-carb preferences, serve the filling in lettuce wraps or over cauliflower rice. Allergen note: dairy in cheese and sour cream; gluten in flour tortillas; substitute ingredients as needed to accommodate allergies or dietary restrictions.
Pairings
Pairings and beverage ideas for Beef & Black Bean Freezer Burritos: set up toppings like chopped cilantro, diced avocado or a quick guacamole, shredded lettuce, pico de gallo, and shredded cheddar or Mexican-blend cheese, plus sour cream or a dairy-free crema and extra salsa for dipping. A squeeze of fresh lime brightens the flavors. Flavor boosters can be added during cooking (1–2 tsp chipotle in adobo or a pinch of cumin and chili powder) to deepen the profile. Sides such as Mexican street corn (elotes), cilantro-lime rice, a black bean salad, or a simple tomato-cucumber salad work well. Dips and sauces like salsa verde, creamy lime crema, or your favorite hot sauce complement the burritos nicely. For drinks, try agua fresca (watermelon or hibiscus), limeade, or a light beer (for adults) like Modelo or Corona. Non-alcoholic options include sparkling water with lime or a fruit-forward aguas frescas. For crowd-friendly serving, offer burritos whole, halved for sharing, or present as a burrito bowl with toppings over rice. Occasion ideas: weeknight dinner with mild seasoning or a heat-up with extra jalapeño; game night with bold toppings and a side of elote; potluck-style gathering with toppings bar; kid-friendly version with extra cheese and milder salsa.
Serving Suggestions
Reheating options: from frozen, bake at 375°F (190°C) for 25–30 minutes, wrapped loosely in foil; from thawed, bake 20–25 minutes until hot. Microwave method: remove foil, place burrito on microwave-safe plate, cover with a damp paper towel, heat 2–3 minutes, flip, then 1–2 minutes more. For crisper tortillas, sear the seam-side down in a teaspoon of oil for 1–2 minutes per side. Serve hot with additional salsa and sour cream on the side; garnish with cilantro and a lime wedge. If you want a burrito bowl, unwrap the filling over cilantro-lime rice and add toppings. To kid-friendly the option, keep heat low and offer extra cheese. Seasonal or thematic variations can include swapping in roasted vegetables or adding corn for sweetness.
Beef & Black Bean Freezer Burritos
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Description
Savory beef and black beans wrapped in a warm tortilla, perfect for a quick meal any day of the week!
Ingredients
- ground beef: 1 pound
- black beans (canned): 1 can
- taco seasoning: 1 packet
- flour tortillas: 8 large
- shredded cheese (cheddar or mexican blend): 2 cups
- sour cream: 1 cup
- salsa: 1 cup
Date Created:
11/30/2025