Freezer Meal Slow Cooker Bean Burritos Recipe

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Published: March 25, 2013Updated: April 1, 2021Author: Contributor
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Freezer Meal Slow Cooker Bean Burritos Recipe
 My 5 year old refuses to eat anything for lunch except for bean burritos. When we go out to eat the only place she will go is to a taco restaurant. That little girl would eat bean burritos for all three meals if I let her. Not only does she love them but my husband can eat a lot of them in one sitting. I decided that there has to be a cheaper way than buying them prepackaged. I took of one of our old recipes: Refried Beans (with out the re-fry) and made it into Freezer Meal Slow Cooker Bean Burritos. They turned out AMAZING and it made a lot!
Serves: 18

Freezer Meal Slow Cooker Bean Burritos Recipe

I took of one of our old recipes: Refried Beans (with out the re-fry) and made it into Freezer Meal Slow Cooker Bean Burritos. They turned out AMAZING and it made a lot!
Prep Time 20 mins
Cook Time 8 hrs 10 mins
Total Time 8 hrs 30 mins
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Ingredients

Refried Beans

  • 1 onion peeled and halved
  • 3 cups can pinto beans rinsed and dried off (you can also use Black Beans)
  • 2 Tablespoons minced garlic
  • 3 teaspoons salt
  • 1¾ teaspoon fresh ground black pepper
  • ⅛ teaspoon ground cumin
  • 5 cups water
  • 4 cups chicken broth

Burritos

  • 24 tortillas (I used whole wheat)
  • 3 cups shredded cheese
  • slow cooker refried beans

Instructions

Refried Beans

  • Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine.
  • Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Burritos

  • Spoon some beans onto the tortilla. Add as much cheese as you would like.
  • Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
  • When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
  • It made about 18 burritos.

Notes

  • Make sure to use canned beans and not dry beans

Nutrition

Calories: 30 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 659 mg · Potassium: 136 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 2 IU · Vitamin C: 5 mg · Calcium: 23 mg · Iron: 1 mg

Equipment

  • Slow Cooker
  • strainer
  • potato masher
  • microwave safe plate

Recipe Details

Course: Main Course
Cuisine: American

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  1. Brigitte says:
    March 25, 2013
    Does your cookbook contain the nutritional data?
    Thank you!!
    Brigitte
    Reply
    • Six Sisters says:
      March 25, 2013
      It doesn't. But the recipes are also on our sister blog site -MyRecipeMagic.com. You type the recipe name in the search bar, then click on "Nutrition". All the nutritional data will come up for you. Hope this helps. -The Six Sisters
      Reply
  2. Tammy says:
    March 25, 2013
    I usually make burritos just as we go.. But, I also make my own beans and add a bit of cilantro into the mix while cooking- I feel like it gives just a little bit of flavor that sometimes they're missing.
    Reply
  3. Eric Pepple says:
    March 25, 2013
    Who doesn't love a good bean burrito?! Great idea, I will have to give these a try.

    Happy Blogging!
    Happy Valley Chow
    Reply
  4. Kim Lee says:
    March 25, 2013
    I've been wanting to do beans in the slow cooker for awhile and I love the idea of turning them into a burrito! Can't wait to give this a try!
    Reply
  5. Karen says:
    March 25, 2013
    I make these also except my almost five-year-old won't touch them.......I like to wrap in a paper towel before foil, so when you microwave them they steam a little and aren't as dry.
    Reply
  6. Christina Andersen says:
    March 25, 2013
    Awesome! I love the idea of freezing homemade food to make a quick grab and go meal...your blog is very inspiring. I love it! You have a new follower! dearbeautifulyou.com
    Reply
  7. Cindy Jamieson says:
    March 26, 2013
    Oooh, my husband would love these!!! Thank you so much for sharing with Simple Supper Tuesday :o)
    Reply
  8. Paige Flamm says:
    March 26, 2013
    These look yummy and delicious! I always love all of your freezer meals!

    Paige
    http://thehappyflammily.blogspot.com
    Reply
  9. Lindsey says:
    April 5, 2013
    Are you soaking your beans before you put them in the pot? I assume not, because it doesn't say, but I wanted to check. Thanks!
    Reply
    • Six Sisters says:
      April 5, 2013
      I used the canned beans. Just rinse them and put them in. No need for soaking.
      Reply
  10. Margaret says:
    April 7, 2013
    I made the beans today and wow! I am never buying canned beans again. These were so delicious and so easy! I can't wait to make them into the burritos, although I could just eat them all by themself!
    Reply
  11. sugarsugarhouse.com says:
    April 8, 2013
    These beans were really good. Thanks for the recipe!
    Reply
  12. Harriet says:
    June 1, 2013
    Made the beans yesterday and mashed them. Today my mother, daughter and I assembled the burrito's. We all agree that these beans taste way better than canned ones-even from the famous makers of authentic food. Thanks for sharing and keep on posting :)
    Reply
  13. Laurie says:
    July 8, 2013
    Made these last night and didn't realize my crockpot was set on low until 2 1/2 hours into cooking time. I then put it on high and after 5 hours cooking time they were done. I was worried that with me having it on low they wouldn't turn out but thankfully they did. I didn't have to add any water/chicken broth during cooking or while smashing them. That was probably due to what crock pot i decided to use. i chose my smaller one cause it doesnt get as hot as my 6 quart one. The beans were amazing! Like other comments i will never buy store bought refried beans again! Thanks so much for the recipe and can't wait for my kids to try them at lunch :)
    Reply
  14. Heather says:
    August 15, 2013
    Can you add ground hamburger to it?
    Reply
  15. Liz says:
    August 23, 2013
    Thank you for nice recipe for beans. Have a wonderful day and wishing your family much happiness.
    Reply
  16. Mary says:
    November 8, 2013
    I found your recipe last month and made a big batch of these for the freezer. Everyone loved them! Hubby, 10 year old daughter and myself. I'm planning on making more this weekend. Thanks for the great recipe!
    Reply
  17. cynthia says:
    December 8, 2013
    How do you reheat these after they've been frozen? Microwave? Oven? Help! Thanks :) I love your recipes
    Reply
    • Cyd says:
      December 10, 2013
      You can reheat them in the microwave or oven. I prefer the oven, but if you are in a hurry the microwave works great too. Just heat until heated through.
      Reply
  18. cynthia says:
    December 8, 2013
    Just kidding. I read the recipe again.
    Reply
  19. Ashley T says:
    December 27, 2013
    I am making these right now. I used can black beans since I had an insane amount in the cupboard. They've been cooking for almost 6 hours, but it looks super watery. Did I mess up somewhere? I know I measured everything correctly.
    Reply
  20. Marie says:
    January 13, 2014
    The recipe calls for dry beans, but everyone in the comments mentions canned - which one is true to the recipe? If I were to use dry, wouldn't I need to soak them overnight the night before? Thanks!
    Reply
    • Cyd says:
      January 13, 2014
      Sorry about that. It is canned pinto beans and you rinse them and dry them off.
      Reply
  21. Pat says:
    February 3, 2014
    I am confused by this recipe...it calls for canned beans, but shows 9 cups of liquid. How are these supposed to cook in a slow cooker for 8 hours and use up this liquid? What is the purpose of slow cooking canned beans that long? Shouldn't it be dry beans? Someone answer, please! Thanks!
    Reply
    • Cyd says:
      February 3, 2014
      It's canned beans, not dry beans. You use the liquid at the end of the cooking time when you crush the beans. The liquid helps you get to the desired consistency you want. That can vary by person.
      Reply
    • Mary says:
      October 10, 2014
      I would use dry beans & either soak overnight or use the quick cook method ,usually dry beans have both cooking methods on the package. My experience with dry verses canned beans is you will notice a flavor differance cooking your own beans verses canned and usually much cheaper.
      Reply
  22. amber says:
    March 14, 2014
    How long would these be good to store in freezer and still be yummy?
    Reply
    • Cyd says:
      March 17, 2014
      If wrapped well they should be fine for up to a month.
      Reply
    • Jaqueline says:
      May 3, 2014
      I adore borirtus! I make my black bean borirtus with sweet potatoes (on my blog), the creaminess of the mashed sweet potatoes really works with the flavours. I grill em on the BBQ! Thanks for sharing the recipe.
      Reply
  23. Jade says:
    March 31, 2014
    I made the beans today with the thought that i would make a bunch of burritos to keep in the freezer. I tasted them once i had mashed them...and proceeded to eat several spoonfuls right from the slow cooker. So good! Might have to make some more up tomorrow so i can have some for the freezer! The 18 burritos must be small ones - i doubt my batch would make 18 large ones!
    Reply
  24. Angela says:
    April 5, 2014
    I must have done something very wrong because this only made three burritos :( I used two small cans of pinto beans which was three cups. Maybe it's supposed to be more than three cups of pinto beans?
    Reply
  25. Susie B. says:
    April 6, 2014
    What size tortilla's do you use? Large or small? Flour or corn? Or just personal taste? Not sure which type will freeze the best. Thank you!
    Reply
    • Cyd says:
      April 8, 2014
      We buy flour or wheat tortillas. We buy the ones that are for burritos. They aren't the small ones. More medium sized.
      Reply
  26. Angela says:
    April 10, 2014
    I think it's a misprint. I think it's supposed to be three cups of dried beans? I wish somebody would have answered my question about it.
    Reply
  27. stella says:
    April 16, 2014
    i thought this was strange also. i presoaked and cooked 3 cups of dried beans and it seems correct. they're really good!
    Reply
  28. Kristin B. says:
    May 5, 2014
    Quick question...it says one whole onion, peeled and halved...so do I just put it in there for flavor and then remove when mashing up beans? Seems odd that its not chopped into pieces.
    Reply
    • Kristen Hills - SixSistersStuff says:
      May 5, 2014
      You can leave them whole, or chop them. I left mine whole because I like a big chunk of onion. But yes, you can chop them up and it would still work out just fine!
      Reply
  29. Tracey says:
    May 5, 2014
    Hi Ladies- I crockpot dried beans all the time. I just rinse the beans, cover the beans with water at least by 2 inches (but like adding the stock-I make that in the crock pot too 20hrs) add the seasoning after the beans are soft...salt will not allow the beans to soften. They can take about 4-6 hrs on high in my little oval crock pot. Great recipes that I have seen so far! thanks
    Reply
  30. Kayla says:
    June 4, 2014
    Definitely do NOT use canned beans....I used 60 oz (so doubled to 6 cups) of canned beans and all I have is a really bad soup. A lot of people are confused by this - is it possible to change the recipe on this post? Or, please clarify what YOU mean by canned? Because to me it means prepared beans found in the grocery aisle next to all the other ready to eat canned beans. I should have been tipped off because why would a person "dry" them?....They'd get mushy. I have only found un-prepared beans dry in bags, which would have used up the water from the recipe. Thanks!
    Reply
    • Cyd says:
      June 4, 2014
      The recipe only calls for 3 cups of beans. No more than that. :)
      Reply
  31. charmaine Anderson says:
    September 15, 2014
    Hi there, I made these yesterday and they are very tasty, the only thing is my recipe seemed to make a lot less than what you indicate. Above says 3 cups of canned beans -- should it be three cups of dried beans? Or maybe 3 cans of beans? I had a ton of liquid left in the crock pot and also it only made 5 burritos.
    Reply
  32. charmaine anderson says:
    September 16, 2014
    Ugh, one of the few times that I didn't read all the reviews for a recipe, or I would have seen that yes the above recipe is WRONG -- it is not canned beans, it is dried beans. It would have been nice if the recipe had been adjusted as requested by some other reviewers. I will try it again with the proper ingredients.
    Reply
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