Frozen Burrito in the Air Fryer
So, Here’s Why I Basically Live on Air Fryer Burritos
You know those days when dinner just sneaks up on you? Or, maybe, you get home and the idea of turning on the oven feels like running a marathon in flip-flops. That’s when my beloved air fryer and a couple of frozen burritos come to the rescue. Honestly, I owe a solid chunk of my sanity to this combo. There was a week last winter where I made these every single night (no shame), and the only thing that changed was which salsa I could find in the fridge. The first time I did it, I expected a disaster—think half-frozen filling and a tortilla crispier than my sense of humor after a long day. But, turns out, it works much better than you’d think. Actually, it’s now my go-to when I just need food, fast. Or when my nephew visits and says he’s hungry, but only for ‘that crunchy burrito thing.’ Bless.
Why You’ll Love This, Or At Least I Do!
I make this when I’ve had a rough day but still want to feel like I tried (sort of) in the kitchen. My family goes absolutely bonkers for them because—well, crispy outside, melty inside, minimal effort. And you don’t need to wait for the oven to preheat or babysit a pan. Also, I used to get annoyed when the middle was still cold (seriously, what’s up with that?), but I figured out a little trick—hang tight, I’ll get to it. Bonus: it’s the one ‘cooking’ thing my teenager actually does without burning down the house. That’s a win in my book.
Ingredients (Or Whatever’s Lurking in Your Freezer)
- 1-2 frozen burritos (any kind—my grandma swears by El Monterey, but honestly, store brand is fine)
- Cooking spray or a spritz of oil (optional, but I do it for extra crunch)
- Dipping sauce of choice (salsa, sour cream, or, if we’re running low, just a handful of shredded cheese on top)
- Optional: sprinkle of chopped cilantro or green onions—I sometimes skip this step ‘cause who has the energy every night?
If I’m in a real hurry, I just grab whatever burrito is closest to the front of the freezer. Sometimes it’s beef and bean, sometimes it’s chicken, and once it was…well, I honestly don’t remember and it was still good enough to eat.
How I Throw These Together (It’s Not Rocket Science)
- Take your frozen burrito(s) out of the wrapper (trust me, I forgot once—plastic and air fryers are not friends). If the burrito’s wrapped in paper, leave that off too.
- Give the burrito a quick spray with oil or cooking spray. Not required, but it makes the shell extra crispy, and the kids notice when I skip it (they call it ‘the chewy night’).
- Pop it in the air fryer basket. No need for perfection here—just make sure they aren’t totally stacked on top of each other or you’ll get weird soft spots. I do 370°F (that’s about 190°C, but honestly, I just hit the chicken icon on my air fryer).
- Set the timer for 12 minutes. After 6 minutes, I open the basket and flip the burritos over (sometimes I forget, but it’s not a huge deal unless you want perfectly even crunch). This is where I’ll usually poke the end just to see if it feels hot. Sometimes I burn my finger, but hey—occupational hazard.
- If it looks golden and feels hot all the way through, you’re done. If not, give it another 2-3 minutes. Don’t worry if some filling oozes out—it always looks a mess but tastes great.
- Let it cool for a minute! Seriously. The inside is like lava at first. (Ask me how I know.)
Notes Only a Real Human Would Admit
- I once tried doing three burritos at once—they didn’t cook evenly. Stick to one or two unless your air fryer is giant.
- The oil is optional. Actually, I find it works better if I don’t overdo it. Too much and it gets greasy, like pub chips left under a heat lamp.
- If you forget to flip, it’s still edible. Just not Instagram pretty.
Here’s What I’ve Tried (and Sometimes Failed)
- I’ve added shredded cheese on top halfway through. Delicious mess, but a mess.
- Brushed one with butter instead of oil. Rich and tasty, but a bit much for breakfast, so maybe not before 10am.
- Once tried microwaving halfway to ‘speed it up’ and then finishing in the air fryer. Don’t bother—it got weirdly rubbery. Just air fry from frozen. (Trust me.)
Do You Really Need an Air Fryer? (Well…)
I love my air fryer, but you can do this in a regular oven. It just takes longer and you don’t get that same crispy snap. If you don’t have a basket, use a crumpled bit of foil on a baking tray. Or, if you’re really desperate, the toaster oven works in a pinch. Not quite the same, but close enough for a Tuesday night.
How To Store (If They Even Last That Long)
Let any leftover burritos cool, then wrap in foil or pop in a container. They’ll keep in the fridge for a day or two. Honestly, in my house it never lasts more than a day—someone always sneaks down for a midnight snack. If you reheat, pop it back in the air fryer for 3-4 minutes at 350°F. Or just eat it cold, I won’t tell.
How I Like to Serve It (Feel Free To Judge)
I always throw on a handful of shredded lettuce and dunk it in salsa. My brother pours hot sauce on it like he’s putting out a fire, and my daughter insists on ranch. Once, my cousin made a ‘burrito bar’ with all the toppings—sour cream, chopped tomatoes, cheese, even some guac. That was a good day. Totally recommend if you have guests. Or just want to pretend you do.
Pro Tips Learned the Slightly Hard Way
- Don’t try to rush the flipping step—I once skipped it, and the bottom was soggy (not a vibe).
- Don’t overload the air fryer basket. I did, and the burritos basically steamed each other—bleh.
- Honestly, just keep an eye on the first batch. Every air fryer seems to have its own personality, kind of like cats.
FAQ: What Folks Actually Ask Me
- Can I cook more than one at a time? Yeah, definitely—just make sure they don’t touch too much or you’ll get soft patches. And, um, it might take a minute or two longer.
- Do I need to thaw the burrito first? Nope, straight from the freezer is the way to go. If you feel rebellious, you can thaw it, but adjust the time down a bit (like, 7-8 minutes instead).
- Is parchment paper necessary? I don’t bother—too fiddly and it doesn’t crisp as well. But, you can use it if you want an easier cleanup.
- What temp is best? I do 370°F, but I’ve seen folks do 350 or 400. Basically, hotter = crispier, but watch that it doesn’t burn.
- Can I use a homemade burrito? Actually, yes, but chill it first so it doesn’t fall apart. Here’s a good guide to freezing your own: Serious Eats Make-Ahead Burritos.
- What air fryer do you use? I have a Ninja, but honestly, I used my old Philips for years and it was just fine. CNET has a handy air fryer roundup here if you want to compare.
Oh, almost forgot—if you want to make your own salsa, Simply Recipes has a killer fresh salsa recipe. But I just use whatever’s in the fridge most nights. Life’s too short, right?
Anyway, there you go. This is honestly one of those things I never thought I’d write about, but it’s become such a staple in my kitchen that it’s kind of like a running joke with my family now—how many days until we do air fryer burritos again? Probably tonight, if I’m being real.
Ingredients
- 4 frozen burritos (beef, chicken, or bean & cheese)
- 1/2 cup shredded cheddar cheese
- 1/4 cup salsa
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded lettuce
- 1 medium tomato, diced
- Non-stick cooking spray
Instructions
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1Preheat the air fryer to 370°F (188°C) for 3 minutes.
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2Lightly spray the air fryer basket with non-stick cooking spray.
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3Place the frozen burritos in a single layer in the basket, making sure they do not touch.
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4Air fry the burritos at 370°F (188°C) for 12-15 minutes, flipping halfway through, until golden and heated through.
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5Carefully remove the burritos and top with shredded cheddar cheese, salsa, sour cream, chopped cilantro, lettuce, and diced tomato as desired.
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6Serve immediately and enjoy your crispy air fryer burritos.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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