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4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)

If your family loves burritos, you need to try this recipe. It’s one of my husband’s favorite grab-and-go foods!

We’ve made it time and again since I first discovered it on .

What I like best about this recipe is that, not only is it filling, but it’s also fast. You can have a piping hot burrito in less than two minutes — straight from the freezer. It’s perfect for those times when my husband wants a late-night snack or some hot for lunch on the weekends.

These are little too much on the spicy side for my liking (keep in mind that I’m also the girl who likes extra mild salsa!), but my husband loves these. In fact, he was so excited I was making them again this week.

Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.

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113 Comments

  • Penny T. says:

    I just made these tonight. I struggled filling them even with room temp tortillas. For some reason, the tortillas from Trader Joe’s seem to stick to one another and are a bit thin. I warmed them up slightly then filled them. They survived but it was not ideal. Anyone have any suggestions? I do not buy tortillas from regular stores so it has to be from TJs or Whole Foods… should I freeze them first, then split them apart and then when room temp fill them? 3 of us loved this recipe (I used less enchilada sauce, subbed rice for some of the ground beef and used 2 tsp. chili powder and 2 tsp. garlic), 1 didn’t like them because of the rice and the other didn’t care for them because of the beans… story of my life! Anyone ever tried these with chicken?

    • Rosella says:

      Most of the tortillas from Trader Joe’s are made with rice flour, which makes them hard to roll. Did you happen to pick those up by mistake? My advice would be to look around at your local Latin food markets and get them authentic–they are the best.

    • Zadidoll says:

      Make your own flour tortillas. Super easy since it’s flour, salt, baking powder, lard and water. Lots of recipes online and most are pretty similar so you can play with one and adjust ingredients as needed.

  • Tabatha says:

    I got all my stuff ready for the burritos and then I do not have any papertowels can I refrigerate the mix until I am ready to freeze them??

  • Kim says:

    I made these today and loved them! I did substitute the enchilada sauce with tomato soup and a small can of green chiles though. (Just what I had on hand.)

  • Angie D says:

    I haven’t done extensive price analysis on these, but I love the foil wrappers at dollar tree. They are comparable to the footage on the cheap foil at dollar tree and much better quality. I use them for any and all frozen burritos!

  • says:

    I put a link to a cookie recipe that I made today. It’s my families favorite. Makes 4 dozen. i keep a few out at room temp and the rest I freeze so kids and husband have a snack anytime they need one. I also freeze scones, biscotti and banana bread. Yummy!

  • Lori says:

    I finally made this and I am glad I did. I just had one and they are sooooo good! I am excited to mix up my husbands lunch with these. He will be pleasantly surprised.

  • Kate says:

    I made these for the first time this week and while i haven’t tried one myself, my husband (who wasn’t too sure about them!) took some for lunch today and actually CALLED ME to tell me how good they were! he never just calls, he usually texts so i can answer whenever if I’m busy, but he said he had to call to tell me, they were that good! Needless to say they’ll be a freezer cooking regular around here, and it gives me an excuse to try your slow cooker refried beans 🙂 i made a half batch, using grounds turkey and the original spice mix, cumin, because i didn’t have taco seasoning. can’t wait to try one myself!

  • Jennifer says:

    Your recipe calls for 2 cans of enchilada sauce. We live in an Eastern European country and they do not have cans of enchilada sauce. I will make my own, but how much is in one can? Or, how many ounces total do I need for this recipe?

    • Adam says:

      I would think one can would be approximately 400ml. I used this recipe for my enchilada sauce, and it was a good amount.

  • Heather says:

    I made these and was so post to freeze them. Needless to say my family did not allow that. They were all gone by the end of the day. My boys loved them.

  • Dasha says:

    How many calories in one burrito? Thank you!

  • Amy Lumley says:

    So this is like the 3rd or 4th time I’ve pulled this up to make. My husband loves these and they make a great quick lunch for him to eat at work!!! Thanks!

  • Sara says:

    Making these tonight for me and my husband for the week!

  • Tracy says:

    What do you think of adding rice to these? Does it freeze well or no?

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