Homemade Potato & Black Bean Frozen Burritos

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Frozen Burrito

The 20th century saw a lot of great inventions: the personal computer, the automobile, antibiotics. But none of them can compare with the invention of the frozen burrito. Who doesn’t (secretly) love a good frozen burrito? Today, we’re removing the stigma from this delicious convenience food by making our own version that is healthy and unprocessed.

I have reverse engineered my favorite frozen burritos (yes, this is what I do for a living) to create this potato, corn, and black bean filling that has all the magical frozen burrito flavors you love, but only fresh and natural ingredients. You can whip up a big batch in just a few minutes and have healthy frozen burritos on hand for weeks. Your guilty pleasure… now without the guilt.

Makes 4-5 frozen burritos

Ingredients:

  • 1 large potato
  • 16 oz can black beans
  • 1/2 white onion
  • 2/3 cup corn (fresh or frozen)
  • 2 roma tomatoes
  • 1 green bell pepper
  • 2 cloves garlic
  • 1/2 jalapeno pepper
  • sea salt, cumin, coriander to taste
  • 4-5 large tortillas

Step One

Prepare all the ingredients: peel and dice the potato, drain the can of beans, and roughly chop the onion, tomatoes, bell pepper, garlic, and jalapeño into medium-sized chunks. Add all the ingredients (except tortillas) to a food processor and pulse until all the large pieces have been broken down but some smaller chunks remain.

Variation: use any other type of beans in place of, or addition to, the black beans. Try a combo of black and pinto beans, or pinto and kidney beans, etc. You can’t go wrong experimenting with your favorite varieties.

Step Two

Transfer this mixture to a saucepan and allow to simmer over medium heat for 15-20 minutes. This cooks the potatoes thoroughly and allows all the flavors to mingle. Give it a taste to adjust any seasonings. When it’s perfect, remove from the heat and allow to cool before continuing.

Note: this filling, by itself, makes a great black bean & potato dip for tortilla chips. I often reserve a cup or two, stick it in the fridge, and eat it like salsa.

Step Three

Roll the burritos. Start with a large tortilla and add the filling lengthwise. Tuck in the two ends and roll around the filling. Cover with foil or plastic wrap and freeze until ready to be eaten. You can either reheat by popping them right in their foil into a 350º oven until the center is warm, or in typical frozen burrito fashion, using a microwave. Simply remove from the foil, add to a plate and cook for about 2 minutes on each side.

Question of the Day: I know you would never eat at convenience stores like 7-Eleven, but if you were forced to get something to eat from a convenience store, what would you choose?

Frozen Burrito Whole

Frozen Burrito Foil

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 Homemade Potato & Black Bean Frozen Burritos

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15 Comments

  1. What an awesome idea! And freezing them in foil so they can be heated directly in oven- genius! Will try.

  2. Taylor Simon says:

    THESE WERE SO GOOD

  3. Try making your own corn tortillas too, they are very simple to make and taste amazing.

  4. Michelle Gregory says:

    Found your website via Pinterest. Your recipes are simple and genius! Especially these frozen burritos!! Lol
    Thank you :)

  5. Awesome idea! cant wait to try)
    When I lived in Thailand I used to eat at 7-Eleven all the time (2-3 times a week which is a lot for a healthy eater), they had amazing selection of food such as rice burgers (rice patties instead of bread) or fill dough spinach triangles (those were amazing). The best thing was their availability 24/7. I actually knew vegetarian people that lived off that food. Unfortunately, the US assortment is nowhere near as interesting, so would have to settle for a fruit bowl. I actually looked for something to remind me of my Asian travels in so many 7-Elevens all over the country, but they are all no fun (((

  6. Ivan de Wergifosse says:

    These seem great! Can’t wait to try them. Maybe this is a stupid question but how long do you recommend keeping them? I’m a student so I was just thinking of making a massive batch at once and freezing them, to save time.

    • Hi Ivan! That’s a really good question but I don’t know for sure… I’m guessing things like this could be kept in the freezer for a month at least if they’re individually wrapped and stored in sealed containers? But I haven’t tested that myself and couldn’t say for sure.

      • Thanks! I’m doing two batches tonight so I’ll let you know if they’re still good after two weeks! I eat far too much for them to last a month.

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