Dietitian Kelli McGrane, M.S., RD reviewed this recipe with a photo by Greg Dupree and design by EatingWell.
“Key Takeaways”
– Freezer Bean & Cheese Burritos can be prepped in just 20 minutes.
– With 15 grams of protein, they can help avoid an afternoon slump.
– Having these burritos stored in the freezer can reduce mealtime stress.
Years back, my college roommate (a dietetics major) introduced me to store-bought frozen bean-and-cheese burritos, which became a go-to choice for a quick, nutritious meal. When my daughter announced she was a vegetarian last year, I started looking for a similar option for her school lunches. A quick web search led me to EatingWell’s Freezer Bean & Cheese Burritos recipe, which has truly been a game-changer for me.
Why I Love This Recipe
Being a busy working mom of two young children, I rely on meal planning and prepping to keep my family nourished. Since discovering this recipe last year, I’ve been making a double batch every two weeks for school, work lunches, or hectic weekdays when dinner plans are up in the air. These burritos are satisfying, cost-effective, and rich in protein and fiber. They reheat quickly, and I can have them ready and in the freezer in under 20 minutes, which, in mom terms, feels like hitting the jackpot. Plus, they are highly customizable. So, when I suggest that everyone should consider adding these to their meal prep routine, it’s from personal experience.
The recipe is quick, simple, and uses ingredients I typically have on hand. I mash pinto beans with cumin and chili powder until smooth, mix in sharp Cheddar, and add a fresh salsa made of chopped tomatoes, scallions, pickled jalapeños, and cilantro. The salsa and spices create the flavorful base of the burritos. Despite chunky veggies, freezing and cooking soften them, blending everything into a tasty filling.
Preparing the filling takes me no more than 10 minutes, and to speed up the rest, I involve my family in rolling and packing the burritos. We lay out tortillas, spoon the mixture, and roll each into a tight package. I individually wrap the burritos in foil or plastic before storing in a freezer-safe bag to maintain freshness.
When hunger strikes or I need a quick lunch, I unwrap a burrito and microwave it for two minutes. They stay warm and hold up well in a thermos until lunchtime. At home, I crisp them in a pan and serve with salsa, avocado, and Greek yogurt. If packing for lunch, I include a dip like guacamole or sour cream. I’ve made them without jalapeños for my kids, and they enjoy them just as much. The jalapeños add flavor rather than heat.
I find these burritos exceptionally satisfying. According to Courtney Pelitera,
In the article, Pelitera discusses the benefits of including protein in meals to combat the mid-afternoon slump and maintain energy levels throughout the day. She recommends consuming 20 to 30 grams of protein per meal, with higher amounts for very active individuals. Suggestions for protein sources include cooked taco meat, shredded rotisserie chicken, high-protein wraps, and full-fat plain Greek-style yogurt.
Pelitera also highlights the importance of essential amino acids found in complete proteins like pinto beans and whole-wheat tortillas, which support muscle repair, physical performance, and post-exercise recovery. Meal prepping is emphasized as a tool for saving time, money, and stress, while promoting healthier eating habits and portion control. By planning meals in advance, individuals can ensure a balanced diet with sufficient protein intake and a variety of nutritious foods.
The psychological benefits of meal prepping, such as reducing decision fatigue and food-related stress, are underscored as key advantages. Investing just 20 minutes every two weeks in preparing freezer burritos can lead to convenient, protein-rich meals that support overall well-being and mental health.
I hope you will be part of the freezer burrito revolution, which is bigger than what I have already shared. Check out the original article on EATINGWELL.
