Lunch This Week: Frozen Burritos


When it comes to food, I love to indulge on weekends or even a weeknight dinner here and there. But during the week I try to stick to healthy, easy-to-make meals. Well, except for Fridays. I celebrate surviving the workweek with a Wawa Hoagie on Fridays.

The best, though, is when I can prep the meals on Sunday, so when Monday morning comes around I can roll out of bed, grab my lunch and go.

This week, after cruising around Pinterest for some inspiration, I settled on frozen burritos for lunch.

Now hold up. Frozen burritos are, like, the epitome of unhealthy food. They clog your arteries! They have more sodium than a jar of pickles! All true (expect maybe the pickles thing? I don’t know).

But I have a trick!

You can make ‘em yourself. They are incredibly easy to make, are super filling, and can be dirt-cheap. Plus, you can customize what’s going in each one, whether you want chicken, beef, pork, beans, rice, tofu… you get the idea. Make them as healthy — or as unhealthy — as you want. (I won’t judge. You do you.)

For about 8 burritos you need:

  • 1 pack of Mission tortillas
  • 1 can refried beans
  • 1 can black beans
  • 1 bag of shredded cheese
  • Taco sauce or added seasoning (optional)
  • Aluminum foil
  • Gallon size freezer bag

For the tortillas, I stuck with the semi-healthy low carb, whole-wheat kind. You can use whatever suits your fancy — just make sure they aren’t the teeny-tiny taco ones. Mine were fajita size because burrito size ones have, like, 10,000,000 calories in each one.

Have a clean workstation and lay out a tortilla. Grab a spoonful of refried beans and spread it out in the middle. Then, you want to top that with some black beans. Personally, because I was lazy, I grabbed the black beans already seasoned with cumin and other spices. If you are using plain beans, you might want to consider adding some of your own spices to jazz things up. I’ve also had success cooking a can of black beans with a packet of taco seasoning for a flavorful meat-like substitute.



Sprinkle on a little (or a lot) of cheese and a drizzle of Ortega taco sauce for a boost of flavor. Side note on the taco sauce — I don’t know what it is about this stuff, but we use it constantly at my house on tacos, enchiladas, whatever. It’s not really a salsa, but I think it has a really nice flavor (just watch out for the hot stuff — that shit burns).

Roll it up, doing your best to keep your filling on the inside. Make it easier by ensuring the tortillas are fresh, room temperature or even a little warm. Otherwise they split and it makes a mess. Trust me.

Put your rolled-up creation in the center of a little rectangle of aluminum foil or saran wrap and wrap it up tight. Put all of your wrapped-up burritos in a freezer bag and voilà! You’ve just ensured you have a bunch of mini-fiestas waiting for you for lunch.



When you’re ready to eat, just take it a burrito out of the freezer in the morning and either let it thaw or store in the fridge until lunchtime. When your stomach starts growling loudly (that doesn’t just happen to me, right?), pop it in the microwave for a 1:30 to 2 minutes. I eat mine with these cute Wholly Guacamole 100-calorie cups and sides of salsa.

They also are great for dinner! Pop a thawed one in the oven for some added crunchiness, sit back and grab yourself a margarita (or two).




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