Carnitas Freezer Burritos

Uses your batch of carnitas · Makes ~8 burritos · Prep 25 min

❄️ FREEZE STAGE: Fully assembled, wrapped individually

• Freeze at: Rolled and wrapped, with all fillings already cooked/cooled. Nothing bakes first.
• How: Wrap each burrito snugly in parchment or plastic wrap, then pack into a labelled freezer bag. Keeps up to 3 months. (Wrap in foil instead if you'll reheat in the oven — foil can't go in the microwave.)
• Reheat from frozen:
  • Microwave: unwrap, set on a plate under a damp paper towel, ~2½–3½ min, flipping halfway, until hot through.
  • Oven (foil-wrapped): 375°F for ~35 min.
  • Crisp the outside after in a dry skillet for 1–2 min per side if you like.

Allergens: no nuts, sesame, or chickpea. ✅ (This repurposes roughly a third of the 5 lb carnitas batch.)

Ingredients

• ~3–4 cups shredded cooked carnitas
• 8 large (10-inch) flour tortillas, burrito size
• 3 cups cooked rice (cilantro-lime is great: stir lime juice + chopped cilantro through warm rice)
• 1 (14 oz) can black beans, drained and rinsed
• 2 cups shredded Monterey Jack or Tex-Mex blend cheese
• Optional: sautéed peppers & onions, salsa, corn

Method

1. Have all fillings cooked and warm-but-not-hot (assemble at room temp so steam doesn't make the tortillas soggy).
2. If crisping the carnitas earlier, that's fine — or use it straight shredded.
3. Warm tortillas briefly so they roll without cracking.
4. Down the center of each tortilla layer: rice, beans, carnitas, cheese (and any optional add-ins). Don't overfill — about ¾ cup filling per burrito.
5. Fold in the sides, then roll up tightly from the bottom into a sealed burrito.
6. Wrap each one in parchment/plastic (or foil for oven reheat). ← Freeze here.
7. Pack wrapped burritos into a labelled freezer bag.

Storage

• Freezer: individually wrapped, up to 3 months (see freeze box).
• Fridge: up to 4 days.