New This Month

Stock your freezer with these healthy single-serving dinners (or hearty lunches).

Source: Everyday Food, November 2005
Total Time Prep Servings



Cook's Notes

Freezing Instructions:
Wrap individually in plastic and freeze up to 3 months.

To reheat from frozen:
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.

If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.

If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

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How would you rate this recipe?
  • cyndikay5
    28 APR, 2019
    Oh this recipe...I made mine with homemade Spanish rice, and white bean, and used low carb flour tortillas ...but other than that I followed the recipe....they turned out husband is screaming about these burritos...he has never had a burrito without some kind of meat in this recipe is definitely a keeper..thank you
  • susieeslick65
    14 FEB, 2018
    No ! I didn't like these at all ! I'll stick with my recipe in my head . Martha's need some flavor to start ! Yuck
  • 18485DW
    9 JAN, 2018
    These burritos are great - while you're in cooking and assembly mode, double the recipe. When we reheat for eating, we put on a piece of aluminum foil with spray underneath so it doesn't stick, and then spoon on salsa and a slice of marble cheese. Top with some Frank's Red Hot Sauce and you're in business!
  • efontenot
    8 JUL, 2014
    This is a great meal for your freezable list. So easy to reheat and enjoy. Enjoyed by my husband.
  • Brittany Beaver
    25 FEB, 2014
    This is very tasty but make sure you buy large enough tortillas. I bought Old El Paso Burrito Sized tortillas and they were no where near big enough and they got soggy before I could even freeze them! I hope they re-heat well. But the flavor of this recipe is very tasty. My husband loves these burritos!!
  • Firecracker22
    26 APR, 2013
    Great recipe! Made it last night and it was a pleasant surprise! Best meatless burritos EVER!
  • bevogirl007
    20 MAR, 2013
    This recipe is delicious & easy! As a lighter alternative to sour cream: mix a little bit of taco seasoning (from a packet) with 0% Fage plain greek yogurt (or your favorite brand) - this is my favorite dip for burritos, quesadillas, etc.
  • MS11370552
    9 AUG, 2012
    Excellent dish and easy to make. I used the cumin but also added McCormick new grill mates Fiery 5 pepper,it kicked it up a notch . I also added Sriracha hot chili sauce into the sour cream for dipping , Soooo good!!!
  • b3cca
    29 MAY, 2012
    I agree with the other reviewers--you've got to add your own spices to make this recipe really yummy. It's a great recipe to start from though, and the reheating instructions are right on. We love these burritos!
  • e_neko
    23 MAY, 2012
    I made this recipe using michaelnewyork's suggestions (omitted jalapeno, added 1/2 tsp cayenne and 1 1/2 tsp chilli powder with onions, and added chopped chipotle peppers with the water). I left out the corn, because I didn't have any, and mixed in two cups cooked rice with the bean mix when they were done. DELICIOUS.

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