Make-Ahead Freezer Burritos

Ingredients

• 360 ml (1½ cups)veggie mince
• 30 ml (2 tbsp)Mexican seasoning
• 6 largesoft flour tortillas
• 560 ml (2⅓ cups)refried beans
• 2red peppers
• 2 stalksspring onions
• 300 ml (1¼ cups)tinned sweetcorn
• 120 ml (½ cup)fresh coriander
• 120 ml (½ cup)black olives
• 120 ml (½ cup)pickled jalapeños

Instructions

1. 1

   Mix the mince

   Heat the oven to 180°C (350°F). In a small bowl, mix the veggie mince with the Mexican seasoning.

2. 2

   Spread the beans

   Spread a heaped 80 ml (⅓ cup) of refried beans over half of one tortilla. Scatter 60 ml (¼ cup) of the seasoned veggie mince over the beans.

3. 3

   Add the fillings

   Add the remaining ingredients to the tortillas.

4. 4

   Roll the burritos

   Fold in both sides of each tortilla, then roll it closed, starting at the edge nearest you. Set each burrito seam-side down on a baking tray and repeat with the remaining tortillas.

5. 5

   Bake until golden

   Bake for 7–10 minutes, until the tortillas are lightly golden. If they are not golden after 10 minutes, switch on the grill for 1 minute, watching closely to prevent burning.

6. 6

   Cool before freezing

   Let the burritos cool to room temperature before freezing. When ready to eat, thaw them and serve with avocado slices and sauces of your choice.

What are freezer burritos?

A burrito is a filled tortilla rolled around its contents, a format associated with Mexican cooking that has inspired many variations. This version leans on convenient, hearty fillings rather than a cooked meat or rice mixture.

Refried beans provide a substantial base, while corn, peppers and pickled jalapeños bring sweetness, crunch and tang. Baking the rolled burritos gives the tortillas a lightly golden finish before they go into the freezer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 17g protein, 60g carbs, 9g fat.

The tortillas and beans provide most of the carbohydrate, while the veggie mince contributes much of the protein. The tortillas, olives and other fillings contribute fat; pair a burrito with fresh vegetables or salad for a more varied plate.

Build a filling that holds together

Beans first: spread them over half the tortilla to make a broad base for the other ingredients. The recipe specifies a heaped ⅓ cup per wrap, which helps make the portions consistent.

Seasoned mince: mix the veggie mince with Mexican seasoning before adding it. This distributes the flavour through the filling rather than leaving seasoning in a single spot.

Keep the fillings balanced

Fresh additions: red pepper and spring onion add crunch, and sweetcorn brings a juicy, sweet bite. Chop the vegetables and other fillings small enough to distribute across the wraps.

Briny accents: olives and pickled jalapeños add salty, sharp notes. Spread them among the tortillas so each burrito gets a little of each.

Roll without spilling

Fold the sides in first, then roll from the edge nearest you to enclose the filling. Keep the fillings on the half of the tortilla called for in the method, leaving room to fold and roll.

Seam-side down: place each burrito this way on the baking tray so it stays closed as it bakes. If a tortilla feels stiff, handle it gently while folding to avoid tearing.

Watch the bake

The oven is set to 180°C, and the burritos bake for 7–10 minutes. Look for tortillas that are lightly golden rather than waiting for a deep brown colour.

Optional grill: if they are still pale after 10 minutes, grill for 1 minute. Keep an eye on them throughout, as the recipe warns that they can burn.

Serve them with

The recipe suggests avocado slices and sauces of your choice once the burritos have been thawed. A fresh salad or sliced tomatoes also make an easy accompaniment.

For a filling lunch, serve one burrito with a side of vegetables. Choose a sauce that suits the pickled jalapeños, such as a mild salsa or a creamy dip.

Recipe notes & tips

• Divide the bean and seasoned mince portions evenly among the six tortillas.
• Drain the sweetcorn and pickled jalapeños well so the filling is not overly wet.
• Keep the burritos seam-side down on the tray while they bake.
• Watch closely if you use the grill, as the tortillas can brown quickly.
• Let the burritos cool completely to room temperature before freezing.

Variations

• Add cooked rice: spoon a little into each tortilla for a heartier filling.
• Use pinto beans: swap them for the refried beans if you prefer their flavour or texture.
• Change the peppers: use a mix of red and green peppers for varied colour.
• Adjust the heat: use fewer pickled jalapeños for a milder burrito.
• Add avocado: serve slices alongside the thawed burritos, as suggested in the recipe.

Common mistakes to avoid

• Overfilling the tortillas: use the stated bean and mince portions so the wraps are easier to roll.
• Leaving the fillings in large pieces: chop them small so they are easier to distribute and enclose.
• Rolling loosely: fold the sides in first and roll from the nearest edge to contain the filling.
• Skipping the seam-side-down placement: set the burritos seam-side down on the tray to help keep them closed.
• Grilling unattended: watch constantly during the optional minute under the grill to stop the tortillas burning.

How to store

Cool the baked burritos to room temperature before freezing. The recipe does not give a storage duration; thaw before serving, then reheat in the oven until hot throughout.

Frequently asked questions