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Easy Freezer-Friendly Turkey and Black Bean Burritos

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These freezer-friendly turkey and black bean burritos are the perfect make-ahead meal for busy weeknights. Packed with seasoned ground turkey, black beans, rice, and cheese, they reheat beautifully and taste just as good as the day you made them.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1 can black beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cheddar or Mexican blend cheese
  • 10–12 large flour tortillas (burrito-sized)
  • 2 cups cooked rice (white, brown, or cilantro lime)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Cook the turkey: Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink (about 6-8 minutes). Do not drain all the fat.
  2. Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the turkey. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the tomatoes and beans: Stir in the diced tomatoes with green chilies and the drained black beans. Let simmer for 5 minutes, allowing the liquid to reduce slightly.
  4. Season the filling: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well. Taste and adjust seasoning.
  5. Add the rice: Fold in the cooked rice until evenly distributed. Remove from heat and let the filling cool for about 10 minutes.
  6. Prepare your workspace: Lay out tortillas on a clean surface. Place a sheet of parchment paper on a baking sheet. Have shredded cheese ready.
  7. Assemble the burritos: Place about 1/2 cup of filling in the center of each tortilla, leaving a 2-inch border. Sprinkle cheese on top. Fold the sides inward, then fold the bottom flap over the filling, tucking tightly. Roll the burrito away from you, keeping it snug.
  8. Flash freeze: Place assembled burritos seam-side down on the parchment-lined baking sheet, not touching. Freeze for 1-2 hours until firm.
  9. Wrap and store: Wrap each frozen burrito individually in parchment paper or plastic wrap. Place in a freezer-safe bag, squeeze out air, seal, and label with date. Store for up to 3 months.

Notes

Let the filling cool before assembling to prevent soggy tortillas. Warm tortillas in damp paper towels for 30-45 seconds to make them pliable. Do not overfill burritos. For best results, use full-fat cheese. Burritos taste even better after a week or two in the freezer as flavors meld.

Nutrition

Keywords: freezer burritos, turkey burritos, black bean burritos, meal prep, freezer-friendly, make-ahead, healthy burritos, easy dinner

Find it online: https://junomeals.com/easy-freezer-friendly-turkey-and-black-bean-burritos-40/