Making your own bean and cheese burritos instead of buying frozen versions is a healthy alternative because you can control the amount of sodium that goes into them. Make your burritos using either black or refried pinto beans, along with cheddar, Monterey Jack and a variety of other cheeses. Then, to save time, make more than you need and freeze some for a future meal or snack.
Spray a baking sheet lightly with cooking spray. Place the homemade bean and cheese burritos on the sheet in a single layer.
Set the sheet on a flat surface in your freezer. Remove the burritos from the freezer when they are completely frozen, which will take approximately two hours.
Wrap the burritos individually in heavy-duty freezer foil or plastic food wrap. Seal the edges with freezer tape to prevent moisture from reaching the food. Set the wrapped burritos in a plastic freezer bag with a zipper closure. Write the storage date on freezer tape and place it on the bag.
Store the burritos in a freezer at 0 degrees Fahrenheit, the typical freezer setting, for up to one year.
All food must be frozen at 0 degrees Fahrenheit or below to ensure optimum vitamin content, texture, color and flavor, according to the United States Department of Agriculture.