This is truly the easiest burrito recipe to make at home -- and they're freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.
Do you love Chipotle, but you’re tired of paying for carry-out? This is truly the easiest burrito recipe to make at home — and they’re freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.
We all have those busy weeks when we don’t have the time or the energy to cook dinner. Simple prep-ahead options are the KEY to making mealtime manageable!
Whether you’ve just had a baby, you work long hours, or you’re juggling multiple kids’ sports schedules, I’ve got a burrito recipe that will bring the joy back to your family’s dinner table. Best of all, these store beautifully in the freezer!
I’m so excited because I’ve finally figured out how to create burritos that don’t get soggy — and they still taste delicious.
By eliminating watery vegetables and sauces, the tortillas stay firm and fresh. It’s a burrito recipe that actually delivers that crispy exterior…and that warm, cheesy inside!
A few quick notes to help with your burrito prep:
- If you want to make sure that these are freezer-friendly, be sure to skip any watery fillings like tomatoes, salsa, or lettuce, which just result in a soggy tortilla.
- I use the large “burrito size” 10-inch flour tortillas (I like Mission brand because they’re extra soft and easy to fold without tearing). This burrito recipe creates 6 VERY BIG burritos! That means that my kids (and often myself) can only finish about half of a burrito at any given meal. As a result, I usually bake 3 burritos in an 8-inch square pan for one night…and save the other 3 in the freezer for another meal. That’s two dinners for 1 effort! BONUS.
- If you prefer smaller burritos, you can adjust the amount of ingredients that you use. For instance, use less rice or less cheese for a lighter option.
- This recipe is only meant as a guide. You can pick your favorite ingredients and use those instead! For instance, swap out the beef and replace it with ground turkey or ground chicken, if that’s your preference. Use brown rice instead of white rice. Omit the rice entirely. Use black beans instead of the refried beans. Use homemade taco seasoning instead of the packet. You get the idea…
- Don’t forget the toppings! These burritos are best served with avocado or guacamole, salsa and sour cream for dipping, fresh sliced tomatoes, red onions, etc. Don’t be shy.????
As I explain in the recipe below, you can bake the burritos right away…
or wrap them in foil and keep them in your freezer for a later date. Both instructions are below.
I tend to do half-and-half: bake some now, save some for another time!
Whether you enjoy them instantly or reheat them when you need a quick dinner, I can assure you that this is one easy burrito recipe that you will turn to again and again.
Thank goodness for simple, flavorful, and satisfying meals that the whole family can agree on! And don’t forget…chips and this 5-minute homemade salsa are the perfect side (and you’ll really feel like you’re dining at Chipotle)!
THE EASIEST BURRITO RECIPE!
The Easiest Burrito Recipe
This is truly the easiest burrito recipe to make at home -- and they're freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.
Ingredients
- 1 lb. lean ground beef
- 1 1 ounce packet taco seasoning mix
- 1 ½ cups refried beans or 1 ½ cups drained and rinsed black beans
- ¾ cup corn kernels
- 3 cups cooked rice I like to use Uncle Ben's microwaveable Ready Rice for a quick option
- 6 large 10-inch flour tortillas (I like to use Mission brand "burrito size" tortillas)
- 1 ½ cups shredded cheddar cheese
- Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Instructions
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Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
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Cook beef with taco seasoning mix, according to seasoning package instructions.
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To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.
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Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
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Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.
Recipe Notes
TO FREEZE:
Freeze the burritos in individual servings by wrapping each burrito in aluminum foil before baking. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
To bake individual foil-wrapped burritos straight from the freezer (while still frozen): Place foil-wrapped burrito on a baking sheet and bake at 350 degrees for 45-55 minutes.
Great food photos. It looks so good.
Thank you so much, Maggie!
Thank you for including the heating instructions for fresh, fridge and frozen!
You’re so welcome! 🙂
Quick question about the freezing of the burritos. Am I supposed to bake the whole batch and then freeze what I have left or do I skip the baking step for the ones I want to freeze until I’m ready to cook and eat them?
Hey, Zachary! You just want to bake the burritos that you plan to eat right away. If you want to freeze any of them, skip the baking step and just freeze the burritos BEFORE baking them. Hope that helps, and enjoy!
Can I microwave it ?
Yes, I’m sure that you can — you’d just have to keep an eye on it to see how long it needs. I’ve never tried it in my microwave, and every microwave is a little different, but it should work just fine. You’ll want to keep it wrapped in a microwave safe damp paper towel or plastic cover so that it doesn’t dry out while cooking. Enjoy!
so good! i substituted the tortilla with lettuce as i had some leftover, and it was fantastic!
Thanks, Dan! That sounds perfect!
This is perfect I’ve made it 3 times already!
Thank you, Tim! 🙂
The Easiest Burrito Recipe!
I really enjoyed this Burrito, but i think I made a mistake at the beginning.
I mixed hamburger meat and taco seasoning in a skillet and cooked it. Now that I
reread the recipe I Think it was all supposed to be baked at the same time. Please enlighten me
Ray
Hi, Ray! I usually just follow the instructions on the seasoning packet, which calls for you to brown the ground beef, drain off the fat, and then return the beef to the skillet. At that point, you add the seasoning mix with some water to the beef in the skillet and let it simmer until the sauce thickens. If you enjoyed the recipe, though, your way of doing it was probably fine, too! 🙂
Delicious and quick, easy to make. Thank you so much.
Thanks, Saira! So glad that you liked them!
First time I ever tried making a burrito. I liked the recipe, but I thought the burritos were a bit dry. Any tips on how to make them more moist?
Hi, Barbara! Were the tortillas themselves dry, or was the filling dry? You might try adding more salsa or taco sauce to the filling, but you don’t want to use too much water or wet ingredients if you plan to freeze them. If it was the tortillas that were dry, you might try a different brand. We really like a brand that sells “super soft” tortillas, which don’t get too dry here. Hope that helps!
These were fantastic! To meet my family’s likes, with the taco seasoning, I sauteed: beef and onion; chicken, onion, and sweet peppers; and diced zucchini & yellow squash to make 3 different kinds of burrito. One of us likes refried beans; the other two like black beans…the possibilities are endless!!! Thank you for the recipe; it’s a keeper!!
I love that idea, Anne! Thanks for the great suggestions!
Are your oven temps for fan assisted or non-fan assisted ovens?
Thank you for the recipe 🙂
Hi, Ellie! I always use an oven that does not have a fan. 🙂
This was delicious! I did use a little jar salsa and they were not dry. They were perfect. I will definitely be making these again.
Wonderful! Thanks, Dee!
So the rice is supposed to be raw when I bake it?
Hey, Susan! Nope, the recipe calls for 3 cups of cooked rice, so you want to measure the 3 cups after it’s cooked. 🙂 Enjoy the burritos!
The rice would never cook without a bunch of water. So definitely not raw rice in burritos… Jasmine rice tasted very good with this recipe..
I think it should not be refrigerated if we want to bake
Do you wrap the burritos individually or just put aluminum foil over the pan that goes in the over?
Hey, Taylor! If you’re making an entire pan at once, you just cover the whole dish with foil (no need to wrap individually). To freeze the burritos in individual servings, wrap each burrito individually in aluminum foil before freezing. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
Hope that helps clarify! 🙂
Thank you!! Making these tonight!☺️
Might be a silly question, but normally the garnish would go on after but would it not be a pain to try to open up the burrito after everything is melted? And putting the lettuce in before does not seem like a good idea
Hi, Jane! I don’t put any of the garnishes inside the burritos. Instead, I just use them to top the burritos once they’re baked. Hope that helps clarify, and enjoy!