To say that I love burritos, might be an understatement. While growing up, I ate a burrito everyday for lunch and I never got tired of them. I’ve always felt like they have the perfect combination of protein, fat & carbohydrates that keep my body going long after I’ve eaten them.
This Homemade Frozen Burrito Recipe is a family favorite that has been adapted over the years to accommodate all of our Allergies & Special Diets. In my family, we call them the ‘Blessed Burritos’ because they’re always a blessing to have on hand. We prepare them in bulk & they freeze/reheat beautifully!
A while back (before our allergies were known), I made a How To Make Natural Frozen Burritos Video – Feel free to take the techniques demonstrated and adapt the recipe to your taste & dietary preferences. I now prepare them Gluten Free & Vegan.
The Tools & Ingredients Used in this Recipe:
PrintHomemade Frozen Burrito Recipe – With Gluten Free & Vegan Options
This Homemade Frozen Burrito Recipe can be made Traditionally or is Easily Adapted for your Special Diet. It’s a perfect meal on the go or anytime!
- Prep Time: 25 min
- Cook Time: 15 mins
- Total Time: 40 minutes
- Yield: 36 Burrtiots
- Category: Lunch
- Cuisine: Gluten Free
Ingredients
RICE MIXTURE:
- 2 cups Brown Rice (I use sprouted rice, but any variety will do – just not instant)
- 2 cups Water (if using a rice cooker, otherwise follow directions for stove-top preparation)
WET MIXTURE:
- 1/4 Cup Olive Oil
- 1 1/2 – 2 Cups Salsa (pureed if desired)
- 1 Can Black Olives (minced & reserve 1/2 the brine/liquid from the can)
- 1/2 Teaspoon Sea Salt (season to taste – be careful not to oversalt)
- 2 Cups Shredded Cheese (I use Daiya Cheese for Vegan/Dairy Free)
BEAN MIXUTURE:
- 2 cans Whole Black Beans – Drained & Rinsed (16 oz. Cans)
- 2 cans Whole Pinto Beans – Drained & Rinsed (16 oz. Cans)
- 2 cans Refried Black Beans – (16 oz. Cans)
- 2 cans Refried Pinto Beans – (16 oz. Cans)
TORTILLAS:
- 36 Large Flour Tortillas (I use Rice Flour Tortillas for Gluten Free)
OTHER INGREDIENT IDEAS:
- Shredded Chicken, Ground Beef, Crumbled Tofu
- Corn or Other Veggies (chopped small)
- Sour Cream
- Grilled Onions
Instructions
- Add Rice & Water to Rice Cooker or Instant Pot – Turn On and let cook until done.
- While Rice is Cooking: In Large Bowl, combine Olive Oil, Salsa, Olives, Olive Juice, Salt, and Cheese then Set-Aside.
- In Extra Large Bowl, combine all 8 Cans of Refried and Whole Beans – Mix Well, then Set-Aside. Be sure to rinse the Whole Black and Pinto Beans before adding.
- When Rice is Ready: Immediately add the hot rice to Large Bowl with the Salsa, Olive & Cheese Mixture. Mix well – You will notice the mixture becoming a cheesy/gooey mix due to the heat of the rice.
- Add Cheese mixture from Large Bowl into the Extra Large Bean Bowl – Mix Well.
- Stuffing the Tortillas: Lay down approx. 12″ square piece of plastic wrap, and place tortilla on it. Scoop approx. 3 Tablespoons of Burrito Mixture into the center of a Tortilla and roll into a burrito (don’t over-stuff the tortilla). Roll the Burrito up in the plastic wrap and fold ends over. Repeat until all Burritos have been made.
- Freezing: Wrap Burritos individually into plastic wrap. Take 10 wrapped Burritos and wrap together again with plastic wrap for easy storage and extra protection from freezer burn. Freeze for up to 2-3 Months.
- Re-Heating: Remove Burrito from plastic wrap and roll into parchment or waxed paper. Microwave for 1 1/2 to 2 1/2 minutes or until completely heated and serve!
Notes
This is a Bulk Recipe & will make approximately 36 Burritos. Feel free to scale it up or down depending on your needs & available freezer space.
Other Wrap Options: If you don’t care to use tortillas, feel free to freeze the bean mixture in portions and serve rolled in a rice wrap, lettuce wrap or collard greens.
Nutrition
- Serving Size: 1 Burrito
- Calories: 290
You really do not want burritos flying all over your freezer!
Exactly! So glad you understand! :) LOL!
Hi =)
I came across your website as I was looking on youtube for videos on the vitamix. I saw your “dirty juice” video and then headed over to your website. Thank you so much for sharing this burrito recipe…I will definitely be making them. I use to buy Amy’s burritos before I tried the ones Whole Foods makes which are just as good but less expensive. Now, I will be making my own and definitely saving even more!
Thank you.
Thank you Jimena!
So glad you like the recipe… I hope you’ll try it and enjoy it as much as our family does. Let me know how it goes! =)
God Bless!
~ Erika
My name is Adam and my Fiance (Cassie) and I have been thinking and debating to do the “lets change our eating habits and get healthy” challenge. Our problem is, we are young and not the richest in the block in NYC; far from it actually. However, we’ve been watching and reading a LOT of different things that say, why wouldn’t we do a “Raw” diet? We’ve seen a movie called “Food Matters” and were Awestruck by how brain washed we were the past 10 or so years. Then we watched another movie called “The Gerson Miracle” and were quite literally pushed over the edge when it came to having a Raw diet introduced to our lives. My question to you is, it seems like you’ve been doing this for a while. How hard was it for you to start? Is it more expensive than just a “regular” lifestyle? Could you recommend a book that aids one when it comes to starting out a new RAW lifestyle? Anyways, we are totally hooked on your efforts as a healthy mom, and a good steward of this earth. God Bless, keep loving and please-for our sake, keep cooking. :-)
-Adam & Cassie
NYC
Thank you for your comment! I love that you guys are mulling the idea of a diet overhaul! I too have seen the movies you mentioned and they are inspiring for making drastic changes to the Standard American Diet we all have become accustomed to.
What’s difficult for our family is something you mentioned as well… limited budget for expensive raw foods. Like NYC, we also live in a very expensive place – Hawaii… which mean lots of sacrifices and hard work just to afford the basics. I believe that we can eat good food (prepared from scratch in the home), and that it can be done on a budget… we are living proof. So, what we try to do is maintain a 60% Raw / 40% Whole Food diet that is rooted in the philosophy of ‘Everything in Moderation’.
Our family follows a 7-day meal plan that keeps us on track and on budget. I do switch to an all ‘raw’ diet when/if anyone show the slightest sign of illness… which is very rare because of our diet to begin with. This usually sets us back on track quicker and we feel better faster.
I know how difficult it is to make the transition to eating healthier. My journey started years ago and what I’ve learned along the way is don’t try to do it all at once… start replacing one meal at a time – breakfast, lunch, and dessert are the easiest. Eventually start cleaning out your cupboards of all the refined sugar, processed foods & treats. Because you live in a fantastic community, I’m sure you may even find health food ‘co-ops’ and farmers markets where you can find food for less then conventional grocery stores.
The other thing that will make your transition easier, is the right kitchen tools. I would start with these items (in the order listed) as you can afford them:
1. VitaMix Blender (but it’s so much more than just a blender)
2. Food Processor (I use a refurbished Kitchen Aid, that was really new but 1/2 the cost)
3. Excalibur Food Dehydrator (I use the 9 tray model)
4. Good Set of Knives (I use Cutco)
5. Juicer (only if you find yourselves wanting to take juice one step beyond the VitaMix)
All of the items listed above are also made in America – their quality, warranties and customer service are worth the extra costs – I’ve had several garage sales over the years to save up for mine.
In between raising 3 small children, I am trying to put all of my recipes online. Your encouragement to keep going is appreciated and I am working on several new videos soon.
Please keep me posted in your food journey and let me know if you have any more questions.
God Bless!
~ Erika
Just wanted to let you know that we’ve made these twice and that we have saved almost 400.00 in food cost alone. Instead of buying food while at work in Downtown manhattan, I bring one of these and its saved us a ton. If you have any other bulk amount recipes, put them up, please! Take care and God bless.
-Adam Barbay and Cassie Ray
You guys, that is awesome! It really is amazing how quickly pre-made food adds up – but a $400 savings is truly a lot! Thank you so much for sharing this – it really does inspire me to keep posting videos! I do have several bulk recipes… I’ll have to get them online soon. Thanks again for the comment – God Bless! ~ Erika
We are trying to cut all dairy products out of our diet for various reasons. Do you think nutritional yeast would be a good alternative for the cheese or should I hold out until I can get the veggie cheese at a larger city? Thank you so much for the videos! They truly are inspirational!
Stacy
Hi Stacy!
Nutritional Yeast may work, but I’m not sure if you will care for the flavor since it can be strong. One of my sons is very sensitive to anything with dairy and we use a cheese alternative with him called ‘Daiya Cheese’ It’s completely free of anything Dairy (including Milk Casein, which many veggie cheeses still have in it). You find out more info about it online at: http://www.daiyafoods.com/
If that doesn’t work, we’ve also made them cheese free and added a little enchilada sauce to them for extra flavor and a little kick! Mmmmm, they are good that way too! =)
Hope that helps! Thanks for the sweet comment!
God Bless!
~ Erika
I make a nutritional yeast “cheezee sauce” from Vegan on the Cheap recipe book that I use in my burritos. I also like to use organic whole wheat tortillas and add in some broccoli slaw or sauteed three pepper/onions for a variation. You an find similar cheese sauces online like this: http://ohsheglows.com/2011/08/18/quick-dirty-5-ingredient-vegan-cheeze-sauce-recipe-challenge/
Hi Erika,
Thank you for your wonderful recipes! I ave made the chicken pot pie, the gluten free flour mix, and am about to make the burritos. Just wondering what type of tortillas you use! Are they store bought? What kind are they? Thank you again,
Patricia
Hi Patricia!
Thank you so much for the sweet comment! We’ve used every kind of tortilla with this recipe… Regular store bought Flour Tortilla, Corn Tortillas, Homemade Gluten Free Flour Tortillas, Lettuce Wraps, & We’ve even used it as bean dip for Chips. It’s delicious anyway you decide! =)
God Bless!
~ Erika
Thank you for this! My family loves burritos! I am the one that eats it with lettuce. We are a family of three so I am thinking a 3rd of them should be made for me (no tortilla)!
Love from Arkansas,
Ashleigh
I am wondering how the GF rice tortillas freeze and then thaw? I have tried to make a deep dish burrito with rice flour tortillas and while it was great fresh out of the oven, the tortillas tuned into mush by the next day. Have you had any trouble with these falling apart after they are thawed?