Meal Prep Sundays: Bulk Burritos

The hubs and I love to have cooking weekends. We go out, buy a bunch of stuff and prepare bulk meals for several weeks worth of food. They are awesome for work lunches (you’re saving about $2k per person, per year by not going out) and super easy dinners if you don’t have time to prep or cook. They’re also a fun excuse for a day date :-). This particular weekend we chose burritos because I like being able to pick and choose the fillings to make each one a tad bit different than the next. For me, mixing it up is helpful so I don’t get bored after a few days.

bulk burrito dayWhat we spent:

4 cans ~$2.50

Rice $3.38

Cilantro $.88

Chicken: $9.47

OR Ground Turkey: $5.87

Tortillas: $3.48

Cheese: $7.94

Onion $.93

Peppers: $4.88

Limes: $.33 e/

Tomatoes: $1.00

Pre-cut Butternut Squash: $2.50


Potatos: $2.00

For our turkey, potato/jalapeño version: $0.99/ burrito! ~ total $29.7

For our rice, chicken, butternut squash & mushrooms: $1.24/ burrito ~ total $37.29

^This one gave us lots of variety!

We had all of the spices we needed, but those would make for an added expense if you don’t have them already.

The Burrito Production

I use this recipe for my taco seasoning. (You’ll only use the description box from the pin, there is no actual web address when you click! Either way, it’s super helpful and yummy.) Make sure to have good, fresh ingredients or else it can get gritty!

Taco Seasoning

To begin…

We began by chopping everything the way we wanted it. The potatoes got cubed, the peppers & onions cut into strips, cilantro chopped, and the fresh tomatoes diced. We pre-cooked everything that needed cookin’ and then put it all in separate bowls so we could form an assembly line.

As for Cooking…

Cook up the jalapeño potatoes, which take the place of rice in this case. (Salt, pepper, paprika, taco seasoning, etc)


While the potatoes are busy browning,

Cook the Peppers & Onions
If you’re looking to caramelize them you can add a few pinches of sugar.

The Burrito Production4

Break out another pan and cook up the meat with some taco seasoning while everything else continues to cook.

Once everything is cooked to your liking line up your bowls in a way that’s easiest for you to make burrito, after burrito, after burrito!

Don’t forget a big bowl of cheese, some salsa, your rinsed & drained black beans and your extra cilantro for topping!


Microwave tortillas with a moist paper towel (this makes them more pliable & stretchy for wrapping)

The first time we did a bulk burrito cook we heated up each wrap by pan, we realized that it’s much easier to use the microwave method…especially for us because our microwave is directly below the counter!

Put one tortilla on a sheet of aluminum foil and make your burrito as you wish!
We just dig in and get dirty. We use our hands and don’t even bother dirtying spoons for anything!

Now just fill ’em up, wrap ’em up,


…and stack ’em up!


Oh and if you are doing different things in each, a sharpie is a good way to label them. I left mine open so it was ready when my dirty hands needed to write!

I promise it’s worth the time, effort & money saved! Give it a try 😉

Happy Burrito-ing!



If you really want to spice things up and make it yummy, try making your own salsa!

The BEST salsa ever! Wait till you see what's inside this salsa. Only minutes to make and is so good over grilled chicken, tacos, fish, burritos, quinoa | @littlebroken

Check out Katya’s recipe at: Little Broken


Meal Prep Sundays: Bulk Burritos
Prep time
Cook time
Total time
Bulk Burritos. Pick and choose the ingredients you prefer!
Serves: 30
  • 4 cans $2.50
  • Rice $3.38
  • Cilantro $.88
  • Chicken: $9.47
  • OR Ground Turkey: $5.87
  • Tortillas: $3.48
  • Cheese: $7.94
  • Onion $.93
  • Peppers: $4.88
  • Limes: $.33 e/
  • Tomatoes: $1.00
  • Pre-cut Butternut Squash: $2.50
  • Mushrooms:$2.38
  • Potatos: $2.00
  1. Chop and prepare everything for cooking.
  2. Jalapenos get slices, peppers onion sliced, potatoes diced, tomatoes diced, mushrooms chopped, cilantro chopped, and limes wedged.
  3. Cook potatoes and jalapenos together until brown and crispy. Add salt, pepper, paprika, and taco seasoning.
  4. Preheat oven to 400 degrees if you are roasting any butternut squash.
  5. Caramelize peppers and onions by adding them to a hot pan with olive oil. Salt and pepper them and after several minutes sprinkle a few dashes of sugar for "caramelization".
  6. Cook your meat with taco seasoning.
  7. If you choose butternut squash now is the time to apply a liberal amount of taco seasoning, drizzle oil on a pan and roast at 400 degrees for 25 minutes or until brown.
  8. Put everything in separate bowls and wait until cool.
  9. Once cool, build your burrito as you wish! The possibilities are endless.



  1. Angelina says:

    Amber, this is so smart! But tell me, what do you do with all of those burritos…freeze or refrigerate? Thanks for another terrific idea!! 🙂

    • amber says:

      That’s a great point! Hahah I freeze the majority of them but I keep about a weeks worth in the fridge (making sure that I have no lunch plans and that I can definitely eat them–I hate waste!) Thanks for reading 🙂

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