Freezer Meal Slow Cooker Bean Burritos

 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 burritos

Freezer Meal Slow Cooker Bean Burritos

20 minPrep Time

8 hr, 10 Cook Time

8 hr, 30 Total Time

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    Refried beans:
  • 1 onion, peeled and halved
  • 3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin
  • 5 cups water
  • 4 cups chicken broth
  • Burritos:
  • 18 to 24 Tortillas (I used whole wheat)
  • 2 to 3 cups of shredded cheese
  • slow cooker refried beans


    Refried Beans:
  1. 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.
  2. 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.
  3. 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.
  4. Burritos:
  5. Spoon some beans onto the tortilla. Add as much cheese as you would like.
  6. 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.
  7. 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.
  8. It made about 18 burritos.



926 cal


22 g


133 g


49 g
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43 Responses to “Freezer Meal Slow Cooker Bean Burritos”

  1. Harriet
    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 :)
  2. Laurie
    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 :)
  3. I am confused by this 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!
  4. 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!
  5. Tracey
    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
  6. Kayla
    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!
  7. charmaine Anderson
    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.
  8. charmaine anderson
    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.

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