The Best Frozen Burrito, According to Experts

For chaotic weekday mornings and hurried lunches alike, frozen burritos are an absolute staple in my household. There’s always a handful in the freezer, both the breakfast variety stuffed with eggs and ones filled with beans or meat for lunch. They’re my go-to when I need something warm and filling to fuel me for writing sessions, grocery research runs, and chauffeuring my second grader to afterschool activities.

Being a frequent consumer of frozen burritos means I’ve gone through my fair share of cardboard-dry tortillas, lava-hot corners hiding icy centers, and bland, mushy fillings. After trying yet another soggy, sad wrap on a recent afternoon, I decided to ask some experts to share their favorites. Across the board, they all agreed that one brand makes the best frozen burrito.

The Burrito Specialists

The Best Frozen Burrito, According to the Pros

Amy’s Kitchen stands out because it avoids the dreaded pitfall of frozen burrito: bland fillings and soggy tortillas.

“The burritos have a homemade quality to them. The flavors are well-balanced, the ingredients taste intentional, and you don’t feel like you’re eating something overly processed,” says Vasquez. “As a chef, I’m always looking for that combination of good ingredients, proper seasoning, and texture, and Amy’s does a great job delivering that in a frozen product.”

Schachter, a registered dietitian, agrees that quality ingredients make the difference. “I like Amy’s because it offers a good balance of convenience, recognizable ingredients, and satisfying flavor. I also appreciate that there are several options for different dietary preferences, including vegetarian and organic varieties.”

Plant-forward eaters also appreciate how hearty they are. “My family and I eat a mostly vegetarian diet, so I’ve always been a fan of Amy’s meat-free products, especially their frozen burritos that make it easy to get in tasty meals on busy days,” says Nagy. “My favorite is the black bean and cheese burrito. It’s packed with flavor thanks to the whole wheat tortilla and blend of tomatoes, onions, bell peppers, and mild chile peppers. “

Furniss agrees that they satisfy serious appetites: “They’re packed with flavor and enough nutrition to be my whole lunch, while other burritos might leave me needing a snack before dinner.”

Nomura points to everyday practicality: “Value and nutrition. I purchase them from Costco and keep them on hand for substantial on-the-go snacks for my teen athletes or for emergency lunches when I’m between Zoom calls. They’re convenient but also offer up good protein and fiber when you’re short on time.”

For Schueneman, it is all about reliable quality. “A mediocre burrito just ends up tasting like a bunch of mush, or never quite heats all the way through. Amy’s is flavorful and has good texture, and I’ve never had an issue with a hot outside, frozen inside. And a good burrito—like Amy’s—doesn’t feel like a pit in my stomach 20 minutes after eating.”

When scanning the freezer section, the experts agree that texture and nutritional substance are what separate a worthwhile lunch from an uninspiring convenience meal. For Nomura, the interior bite is paramount: “Some of them can be quite homogenous inside. I like to see some whole beans and grains of rice.”

Schachter echoes the importance of a satisfying bite and notes that convenience shouldn’t mean compromise. “From a nutrition standpoint, I also prefer one that isn’t excessively high in sodium or saturated fat. A burrito can be convenient without feeling like you’re sacrificing the quality of the meal.”

How the Pros Reheat a Frozen Burrito

While package directions offer a reliable baseline, the experts have a few clever tricks to guarantee even heating and a crisp tortilla.

For the microwave, wrapping and power adjustments are key. “I am usually a fan of wrapping a burrito in a paper towel before heating so it can help create some steam in the microwave. This makes a big difference in heating the burrito evenly without drying out the tortilla,” says Schueneman. Nomura adds: “I drop the microwave power down to 80 percent to avoid blowouts.”

Finishing in a pan or oven is another popular technique. “If I have the time, I’ll microwave it first to heat the center and then finish it in a skillet or on a griddle for a few minutes. That gives you a warm filling with a slightly crisp exterior, which I prefer,” says Vasquez. Schachter concurs: “If I have more time, I like finishing it in an air fryer or oven because it gives the tortilla a better texture and prevents that overly soft microwave texture.”

Lastly, be patient before digging in. As Schueneman cautions: “And of course, wait at least two minutes before biting into one—the roof of your mouth will thank you.”

Read the original article on Simply Recipes