🌯 Time-Saving Frozen Meal Prep: Fajita Burritos (15 Servings!)
- Up and Down Story
- Dec 25, 2025
- 5 min read
Hi everyone! I’m so excited to share my secret for a time saving frozen meal prep fajita burrito that will make your busy mornings so much easier! After 15 years in the Tex-Mex business here in Texas, I’ve perfected this recipe for bulk prep. These are far better than any store-bought options. Make 15 at once and enjoy a fresh, hearty meal anytime!
💡 Why This Time-Saving Frozen Fajita Burrito Meal Prep is the Ultimate Solution
The Ultimate Time-Saver: This time saving frozen meal prep allows you to spend one afternoon cooking 15 fajita burritos for the whole week.
Authentic Tex-Mex Flavor: You get the real Texas taste using simple taco seasoning and marinade tips.
Healthy & Balanced: Packed with high-quality protein, fresh veggies, and fiber to keep you full and energized.
Perfect for Busy Schedules: Whether it's a quick breakfast or a late-night meal, just grab one from the freezer, and you're good to go. ☺️
🥩 Best Beef Cuts for Your Frozen Fajita Burritos
For that authentic Texas flavor and the best texture after freezing, I recommend:
Skirt Steak: This is the classic choice. It has great fat content and a very bold, beefy flavor.
2. Flank Steak: A bit leaner but very tender if you slice it against the grain.
🌮 A Note on Taco Seasoning: Pro vs. Store-Bought
Most of you probably have a taco seasoning packet in your pantry. While you can definitely mix your own spices (Cumin, Chili Powder, Paprika, etc.), using a high-quality store-bought seasoning is a huge time-saver for bulk meal prep.
What should you look for?
MSG-Free: I always look for clean ingredients. Brands like Siete or McCormick (Organic/Non-GMO) are my go-to's.
The "Cumin" Factor: A good Tex-Mex seasoning must have a strong cumin base for that signature smoky aroma.
Expert Tip: If you feel the store-bought seasoning is too salty, replace half of the water in the marinade with extra lime juice or a splash of orange juice. It cuts the salt and adds a beautiful brightness!
Siete Taco seasoning https://a.co/d/6kY8tc6 McCormick Taco seasoning https://a.co/d/f4pDfrL
🛒 Essential Ingredients (Makes 15 Servings)
1️⃣ The Fajita Meat
Beef 3 lbs (Skirt or Flank)
3 tbsp Taco Seasoning,
3 tbsp Olive Oil,
1/4 cup Water,
1 tsp Salt,
1 tsp Black Pepper,
2 tbsp Lime Juice (The secret for tender meat!).
👩🏻🍳 Cooking Instructions
1. Prep the Meat: Pat the skirt steak dry with paper towels. (If you prefer, you can rinse it briefly and pat it dry)
2. Make the Marinade: In a bowl, mix the taco seasoning, olive oil, a splash of water, salt, and pepper. Most importantly, add a generous amount of fresh lime juice.
3. Marinate: Coat the meat thoroughly with the marinade and let it sit for about 1 hour.
⚠️ Pro Tip: Lime juice is the key to great fajitas! It tenderizes the meat and adds that bright Tex-Mex flavor. However, don't marinate for more than 2 hours, or the acid will actually make the meat tough. Stick to the 1-hour rule!
4. Sear and Cut: Heat oil in a pan over high heat. Sear the meat until it’s beautifully browned on the outside. Let it rest for a few minutes, then cut it into strips or bite-sized cubes. Cubing the meat makes the burrito much easier to eat without the steak pulling out in one piece!
📍 Cook the meat on High Heat very quickly. This prevents them from getting soggy later.
2️⃣ The Veggies
4 Bell Peppers (Mix colors for better visuals)
1-2 Onions
• • Olive Oil, Salt, and Pepper
🫑 Cooking the Veggies
📍 Sauté Quickly on High Heat: The secret to great fajita veggies is using high heat for a very short time. This prevents the vegetables from releasing too much moisture and getting soggy.
Only cook them until they are half-done (crispy-tender). If you overcook them now, they will release water and lose their crunch when you reheat the burritos later!
3️⃣Seasoned Rice
Cooked Rice
Olive Oil & Salt (The oil prevents the rice from getting clumpy when frozen)
Cilantro
🍚 Pro Tips for the Rice
📍 Season the rice early: It’s important to season the rice while it’s warm so the flavors blend well. Think of the salt as the "glue" that ties all the ingredients in the burrito together!
📍 Use Olive Oil for better texture: Adding a bit of olive oil coats each grain of rice. This prevents the rice from clumping together or getting mushy after you freeze and reheat it.
📍 Make it your own: You don’t need exact measurements for this part. Just add salt to your taste. You can use white rice, brown rice, or any mixed grain you like!
📍 About Cilantro: If you're not a fan of cilantro, feel free to leave it out. It will still taste great!
4️⃣ Freezer-Friendly Avocado Sauce 🥑 (Creamy & Tangy)
2 Avocados
1/2 bunch Cilantro
1 tsp Garlic
1 Jalapeño
1 tsp Cumin
3 tbsp Olive Oil
2 tbsp Lime Juice
Tip: Blend until smooth. This sauce stays green and tasty even in the freezer!
👩🏻🍳 Instructions
Blend all the ingredients until they become a smooth paste.
Cilantro-Free: If you don't like cilantro, you can leave it out!
Adjust the Consistency: If the sauce is too thick and hard to blend, just add a little more olive oil to get the right texture.
💡 Storage Tip: This sauce freezes surprisingly well! I recommend freezing it in small portions. Just take one out whenever you're ready to eat a burrito, and it will taste fresh and creamy!
5️⃣ Pico de Gallo (Fresh Salsa)
3 Tomatoes
1/2 Onion
1/2 bunch Cilantro
1 Jalapeño (or any chili pepper)
2 tbsp Lime Juice (or Lemon Juice)
Salt & Pepper to taste
👩🏻🍳 Instructions: Simply finely dice all the ingredients and toss them together in a bowl. It’s that easy! This adds a beautiful crunch and freshness to your burrito.
How to Assemble and Store Your Burritos🌮
▪️Assemble:
Lay out your flour tortillas. Add a layer of rice, meat, veggies, and a spoonful of avocado sauce.
📍Make sure to drain any excess liquid from the meat and veggies before placing them on the tortilla: If there is too much juice, your burrito will get soggy. Gently squeeze or drain the ingredients (but don't press too hard!) to remove the moisture before you assemble. This keeps the tortilla nice and firm, even after reheating!
▪️Wrap & Freeze:
Roll them tightly and wrap each burrito in foil or parchment paper. Place them in a large freezer bag.
📍Using pre-cut foil sheets makes the process much easier.
Pre-Cut Aluminum Foil Sheets https://a.co/d/9gRp3qu
🔥 Time-Saving Tips for Reheating
Microwave: Remove the foil and microwave for 2-3 minutes (or use the defrost setting).
2. For a "just-made" taste, toss the thawed burrito on a pan or in an Air Fryer for 3-5 minutes until the outside is crispy.
📝 Closing Thoughts
Today, I’ve shared my go-to recipe for Frozen Fajita Burrito Meal Prep. I’ve taken everything I learned from 15 years in the taco business and simplified it into this efficient, home-friendly version. My goal is to help you put a high-quality meal on the table without the daily stress of cooking!
When you need a big, satisfying dinner, these beefy burritos are ready in minutes. If you're looking for something lighter, don't forget to check out my Breakfast Taco recipe as well—perfect for those busy mornings! (Link below!)
It’s 15 servings of "ready-to-eat" happiness prepped in just one session. Why not knock out your meal prep this weekend and clear your schedule for the week?
If you have any questions or your own meal prep hacks, leave a comment below. I’d love to hear from you!
Have a productive, delicious, and healthy day! 😊
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