Delicious Eats

Homemade Potato and Black Bean Frozen Burritos

Note from recipe contributor, One Ingredient Chef:

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.


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


1. 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.

2. 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.

3. 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.

YIELD: Makes 4-5 frozen burritos

Photo Courtesy of One Ingredient Chef.