If you follow me on TikTok, you may have seen that my last two meal-prep freezer burritos got over 2 million views each, and I get it—keeping delicious meals on hand that will make you FEEL really good is one of the best ways to avoid hanger and make eating healthy sustainable in the longterm. And because so many of you have loved my other freezer burritos, I decided to make another one. Enter: Meal-Prep Pizza Freezer Burritos.
One of my constant healthy cooking goals is to recreate the foods I (and you!) love, but make them better for you health-wise. (For the record, if you want a delicious slice of cheesy pepperoni pizza for dinner, I’m totally for that too—it’s all about balance, people!) I’ve recreated everything from the Starbucks Pumpkin Loaf to the Chili’s Southwestern Egg Rolls because living a healthy lifestyle should be fun and delicious.
Pizza is obviously a classic go-to dinner that’s especially easy if you’re ordering delivery, and these Meal-Prep Pizza Freezer Burritos deliver on both the taste and the ease. This recipe uses sun-dried tomatoes to create a water-free (more on why this matters below), SUPER flavorful pizza sauce (with a hefty dose of protein to boot!). Umami-rich mushrooms with some white beans and a LOT of oregano (another secret to that strong pizza flavor) make a hearty filling, and super finely chopped basil adds freshness.
More meal-prep freezer burritos
Like I said, I’ve made quite a few of these freezer burritos because they’re such a convenient healthy dinner to keep on hand. If you love these Meal-Prep Pizza Freezer Burritos, try one of these next!
The Pizza Freezer Burritos pros
If the fact that I’ve already made quite a few (extremely delicious) freezer burritos combined with the fact that these taste like PIZZA isn’t enough to convince you, that’s fine. I’m still up for the challenge of convincing you to make this recipe.
First, a real person’s (my husband) review: “It’s like pizza in a burrito. 5 stars, I love both those things.” Still not convinced? OK fine, yes he is biased. What if I told you that I personally think this flavor might be my favorite freezer burrito yet? Still no? Onto the nutrition stats.
These Meal-Prep Pizza Freezer Burritos are vegetarian, and can be made optionally vegan (just substitute in dairy-free cheese or omit it all together—you won’t miss it). They’re also gluten-free (depending on the tortillas you use—I love Siete Grain Free Burrito Size Tortillas), and full of flavor without calling for that many ingredients. The hemp hearts (an ingredient I recommend having on hand) give the burritos a ton of protein, too. OK, now there’s literally no way you’re not convinced.
How to freeze and reheat
The secret to making a good freezer burrito is eliminating as much water as possible, so that it freezes and reheats really well. That’s why in these burritos I used sun-dried tomatoes to create the sauce. Fresh tomatoes, while delicious, may make your burrito too wet—aka maybe fine if you’re eating immediately, but not great for freezing and reheating.
Once you’ve made your batch, the freezing and reheating process is super straight-forward. To freeze, wrap each burrito individually in foil. Then label them if you want—especially if you’ve made some of my other freezer burritos, so you don’t take a bite expecting pizza flavor and end up with curry-spiced cauliflower (though they’re both delicious, so it wouldn’t be the end of the world if this happens).
To reheat, stick the whole burrito in foil in a toaster oven at 350 degrees F until warmed through. Or, take the burrito out of the foil and wrap in a paper towel and microwave for 1-2 minutes, until warmed through. I also like to pan-fry these in a bit of avocado oil (medium-high, a few minutes on each side!) for a crisp exterior once de-thawed, if I have time! No matter which way you reheat them, though, I promise you’ll be super glad you had these babies on hand!
Watch it being made!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
- 1 8 ounce jar of sun dried tomatoes packed in olive oil
- 1/4 cup hulled hemp hearts
- 1 garlic clove, peeled
- 1 1/2 teaspoons + 2 teaspoons oregano, divided
- 1/2 teaspoon fine grain mineral salt + more to saute
- Avocado oil, to cook
- 8 ounces cremini or button mushrooms, washed and sliced
- 1 15-ounce can white beans (cannellini and Great Northern work great)
- 2 cups fresh basil leaves, finely chopped
- 3/4 cup shredded pastured-raised or vegan cheese (or omit)
- 4–5 burrito-sized tortillas of choice
- Add the sun-dried tomatoes and their oil, hemp hearts, garlic, 1 1/2 teaspoons oregano, and 1/2 teaspoon salt to a food processor, and process until a paste forms.
- Drizzle avocado oil in a skillet and warm over medium-high. Add the mushrooms, a shake of salt, and saute until the mushrooms are rich brown and reduced in size, about 10 minutes.
- Add the white beans, remaining 2 teaspoons oregano, and another shake of salt to the skillet. Cook for another 2 minutes, until warm, and then remove from heat and stir in basil. Add sauce, bean mixture, and a sprinkle of cheese to each burrito and roll (technique is in video above!). Freeze immediately, or store in fridge for up to 6 days!