Name: Beef and Pinto Bean Freezer Burritos
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 500g beef mince; 1 tbsp olive oil; 1 onion, finely chopped; 3 cloves, crushed; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chilli powder; 2 tbsp tomato purée; 200g passata; 400g tinned pinto beans, drained and rinsed; 200g long grain rice; 400ml water; 150g frozen sweetcorn; 1 lime, juiced; 150g mature cheddar, grated; 8 large flour tortillas, about 25 cm; 1 tsp fine salt

Beef and Pinto Bean Freezer Burritos

Big fat burritos packed with spiced beef, rice, beans and cheese, wrapped one by one so you can reheat lunch from the freezer.

Time1 hr 15

LevelEasy

Costabout £1.69 a head

Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

617kcal
79gcarbs
4.7gof which sugars
18.5gfat
8.3gsaturates
31.3gprotein
6.9gfibre
1.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 burritos

Method

1
Rinse the rice and put it in a pan with the water and the salt. Bring to the boil, cover, turn the heat right down and cook for 12 minutes. Take off the heat and leave the lid on for 10 minutes.
12 min
2
Meanwhile, heat the oil in a large frying pan over a high heat. Add the mince and fry for 6 minutes, breaking it up, until browned.
6 min
3
Add the onion and cook for 5 minutes until soft, then stir in the garlic, cumin, paprika, oregano and chilli powder for 1 minute until it smells toasty.
5 min
4
Add the tomato purée, passata and 100 ml water. Simmer for 10 minutes until thick, with hardly any liquid left. Stir in the beans, sweetcorn, lime juice, cooked rice and cheese. Taste and season.
10 min
5
Spread the filling on a tray and leave it to cool completely, about 30 minutes. Wrapping hot filling makes soggy burritos and is not safe to freeze.
6
Warm the tortillas for 10 seconds in the microwave so they bend without cracking. Put a big heaped 1/2 cup of filling in the middle of each, fold in the sides and roll up tight. Wrap each one in baking paper, then foil or a freezer bag.
7
Keep in the fridge for up to 3 days or freeze for up to 3 months. To reheat from frozen, take off the foil, wrap in damp kitchen paper and microwave for 3 to 4 minutes, turning halfway, until steaming hot all the way through. Or bake in foil at 190°C (170°C fan) for 30 minutes.