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!


  • 1 lb. lean ground beef 
  • 1 oz. taco seasoning mix 
  • 1.5 cups refried beans 
  • 3/4 cup corn kernels 
  • 3 cups cooked rice 
  • 6 10-inch flour tortillas 
  • 1.5 cups shredded cheddar cheese 


  1. Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
  2. Cook beef with taco seasoning mix, according to seasoning package instructions.
  3. 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.
  4. 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.
  5. 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.

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