Of course, it remains to be seen if little kids (like mine) will actually eat a burrito. If they don’t, then they might have to find a different house to live in. (Kidding, kidding!) So, go on and cancel that Chipotle delivery, and let’s learn how to make the best burrito filling, wrap those burritos tightly, freeze them well, and reheat them into delicious meals!
What Makes a Good Freezer Burrito?
Here’s what it takes to make a really good freezer burrito: Feel free to add your favorite proteins and vegetables to the mix! INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!
How to Make Freezer Chicken Burritos
Here are my tips for making great burritos with the intention of freezing:
Cook the ingredients separately. Don’t add the peppers, rice, and chicken all together into a single big pot and then wrap it up. It’s better to cook things individually to ensure they are all cooked correctly. Then you can layer them in the tortilla.Use flour tortillas. They really make the best burritos.Warm your tortillas before rolling them. Microwaving them for 15 seconds will make them more flexible and easier to work with.No avocado or dairy (besides cheese). They don’t freeze well.For kid-sized burritos, use smaller 8-inch tortillas. You’ll get about four small burritos for the same ingredients as one large one!
Troubleshooting Freezer Burritos
My tortilla won’t fold! If your tortillas are inflexible and difficult to fold, wrap them in a few damp paper towels and microwave for 15-20 seconds. This will make the tortillas really flexible.My filling is coming out! Don’t use as much filling. I know if you go to a burrito place they completely stuff the burritos, but our goal here is to make a burrito that is completely sealed. You can always top the burritos with extras once you reheat them!
How to Freeze Your Burritos
After you’ve added all the fillings to your burrito, roll it into a tight cylinder, folding over the ends to keep it contained, and wrap the burrito tightly in foil. Once all your burritos are rolled and wrapped, store them in a plastic freezer-safe container, like a Ziploc, for three to six months.
The Best Way to Reheat Frozen Burritos
Is there anything more depressing than spending good time and money making a batch of freezer burritos, only to be disappointed when you reheat them? Just microwaving the burritos will warm the filling, but the tortillas will be soggy and not great. Here’s how you should do it instead: This method melts the cheese and warms the filling but also gives you a crispy, delicious tortilla! You can also reheat frozen burritos in the oven! Just keep them wrapped in foil, heat in a 400 ̊F oven for 45 minutes, then unwrap the burritos and return them to the oven for 5-10 minutes minutes to crisp up the tortilla.
The Dad Add: Pickled Jalapeño Guacamole
As I mentioned, I’m not a fan of freezing avocado in the burritos, but I do love guacamole with my burritos. This Pickled Jalapeño Guacamole is a perfect shortcut guac. It only has a few ingredients, but the pickled jalapeños add so much to the guacamole: salt, some tangy acidic flavors, and some spicy notes!
The Kid Report Card
My child threw the burrito at me … and therein ended my burrito experiment, because he immediately had to go sit in timeout while I ate my burrito in peace. I hope that your children are more open to the idea of deliciousness wrapped in tortillas, but for now, my children could not be less interested. Even though they love all of the fillings on their own, wrapped in a tortilla is a no-go for some reason. Worst case scenario, even if this doesn’t work out to be a great family meal, it is definitely a great parent meal! Easy-to-reheat burritos are always a good idea for busy parents.
More Quick and Easy Mexican Freezer Meals
Baked Sweet Potato Taquitos Green Chile Enchiladas Baked Chicken Taquitos Slow Cooker Mexican Pulled Pork Tacos
2 ripe avocados 1/4 cup pickled jalapenos, chopped 2 tablespoons minced cilantro 1 pinch salt
Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro. Then, in the lower-middle section of the tortilla, add 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup grated cheese. (If you’re using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas). Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil. Repeat with the remaining tortillas. To reheat a large burrito in the oven, preheat the oven to 400 ̊F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior. Serve burrito with sour cream, salsa, or Dad Add guacamole.
