Thread: freezing homemade burritos

Are you freezing the shells by themselves at first, then thawing, filling, and then freezing the burritos?? If that is true, the tortilla shells are having all the moisture drawn out of them which would make them definitely mushy. Have you tried baking the burritos briefly in the oven first before freezing. That might improve your results.

I cook mine in the oven then package them for the freezer. I haven't had any problems but I use all fresh items to cook with.

Normally when we make ours, I take the tortilla, fill it with whatever fillings (refried beans, seasoned meat -chicken or beef), sauteed onions and peppers, cheese on top) than fold them into shape and slide them, uncooked onto cookie sheets. I place the entire cookie sheet into the freezer, freeze'm and then take them out and slide the frozen burritos into vacuum seal bags (or ziploc bags).
When we're ready to use them I usually place 4-6 in a casserole dish, top lightly with salsa, or enchilada sauce or a sprinkle of cheese and bake at 350F for about 50-55 minutes. I do NOT thaw them out first. I have not had any problems with them being "mushy" at all.