Homemade Potato & Black Bean Frozen Burritos

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.

Frozen Burrito

Makes 4-5 frozen burritos


  • 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


Leave a Reply
  1. Found your website via Pinterest. Your recipes are simple and genius! Especially these frozen burritos!! Lol
    Thank you 🙂

  2. 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 (((

    • That’s so interesting, Julia! Thailand’s 7-Eleven’s menu sounds TOTALLY different (and much more exciting) than ours in the US.

  3. 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.

      • Just so you know, had one about three weeks after freezing, and it was still as tasty as the first. That was the last one so I couldn’t see if it lasted longer. Individually wrapped but no sealed container. Thanks for the recipe, it was brilliant!

  4. Ill have to make these for the roadtrip im going on soon. We stop at convenice stores that have microwaves so this is perfect.

    • Hi Emily! You know… I can’t believe this, but I don’t exactly remember. It may have been a store-bought salsa from Trader Joe’s but unfortunately it wasn’t exactly homemade and I don’t have the recipe 🙁

  5. I came across your website tonight and have been pinning things to try like crazy! I’m so excited! I love the recipes and they are totally creative. I really want to try these, however I’m wheat free. Do you have a GF tortilla recipe or a brand you recommend? I haven’t found a good tortilla that is GF and vegan that can fold :/

    • Thank you, Molly!! 🙂 Ah I haven’t had much luck with a GF tortilla either. Corn would obviously work, but they wouldn’t be foldable into burritos… but perhaps an enchilada-like dish with this filling and corn tortillas?

      • Thanks for such a quick reply! That does sound good… although I’m SO stoked to try your other enchiladas first 🙂 I suppose I just thought it would be so cool to have a way to freeze burritos for a quick meal during the month.

  6. you didn’t specify the amount of corn. Do you mean 1/2 cup of corn or half of corn cob?
    I guess either way its about the same amount

  7. So delicious. We did not have enough leftovers to try freezing this time, but they were wonderful fresh out of the pan. I used a sweet potato and skipped the food processing part but mashed the mixture a little after it cooked for a while. Even my 5 year old ate and loved this. We will definitely be making these again.

    • Awesome!! I’m so glad you liked these burritos, Ashley! Thanks for reporting back and letting me know 🙂

  8. Delicious (like every other recipe I’ve tried from your site). We’ve made this several times already and it will be on our weekly rotation. We double the recipe and still have no need for the freezer… It gets eaten too quickly. I’ve been cooking almost exclusively from your site for about a month now. Thank you so much for all the wonderful work you do!

    • Awesome! I’m glad you liked the burritos and thank you so much for the nice comments about my site – it just made my day to hear how much you’ve been enjoying my recipes 🙂

    • Sure! The only issue with Ezekiel is that they tend to be more brittle and harder to fold without breaking, so make sure they’re warmed a bit before rolling.

2 Pings & Trackbacks

  1. Pingback:West Coast North East: Things I’m Up To

  2. Pingback:Quinoa Burrito Bowl - Thank you Chipotle | NOYOKE Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

One Ingredient Ice Cream, Five Ways

6 Totally Terrific Toast Recipes