I keep a box of El Monterey burritos in my freezer at all times. They are fast, filling, and cheap enough that I never feel bad grabbing one on a busy weeknight. The problem is that most people are microwaving them wrong and ending up with cold centers, soggy tortillas, or a burrito that basically explodes in the microwave.
I’ve figured out exactly what works and what doesn’t. In this guide, I’m walking you through the correct microwave times for every El Monterey burrito variety, how to adjust for your specific microwave wattage, how to fix the most common problems, and how to actually make a microwaved frozen burrito taste good.
Table of Contents
Key Takeaways
- The standard El Monterey Beef and Bean burrito takes 1 minute 15 seconds in a 1,100-watt microwave
- Cook times change significantly by product. XXLarge burritos need over 2 minutes; chimichangas need less
- Always flip the burrito halfway through cooking for even heat
- The 50% power method produces better results than blasting on HIGH
- The internal temperature needs to hit 165°F to be safe to eat
- A quick pan-sear or air fryer finish after microwaving gets you a crispy tortilla
- Never put foil in the microwave. Wrap in a damp paper towel instead
Cook Times by Product: The Complete Chart
Most guides give you one generic cook time and call it a day. That doesn’t work because El Monterey makes several different products in different sizes, and the cook times are not the same.
These are the official microwave times from El Monterey for a 1,100-watt microwave on HIGH power, with my notes added for each:
| Product | Size | Microwave Time | Stand Time | Notes |
|---|---|---|---|---|
| Beef and Bean Burrito | ~4 oz | 1 min 15 sec | 30 sec | Place on microwave-safe plate |
| Bean and Cheese Burrito | ~4 oz | 1 min 30 sec | 1 min | Place on microwave-safe plate |
| Green Chili Beef and Bean | ~4 oz | 1 min 15 sec | 30 sec | Place on microwave-safe plate |
| Red Chili Beef and Bean | ~4 oz | 1 min 15 sec | 1 min | Place on microwave-safe plate |
| XXLarge Beef and Bean | ~10 oz | 2 min 15 sec | 1 min | Open one end of the package to vent steam |
| XXLarge Bean and Cheese | ~10 oz | 2 min 15 sec | 1 min | Open one end of the package to vent steam |
| Shredded Steak and Cheese (Signature) | ~5 oz | 1 min 30 sec | 1 min | Cover with a damp paper towel |
| Loaded Nacho Chimichanga (Signature) | ~5 oz | 1 min 30 sec | 1 min | Cover with a damp paper towel |
| Beef and Bean Chimichanga | ~4 oz | 1 min | 30 sec | Place on microwave-safe plate |
| Breakfast Egg, Sausage, Cheese, Potato (Signature) | ~5 oz | 1 min 30 sec | 1 min | Cover with a damp paper towel |
A quick note on the XXLarge line: these are large burritos and they are the hardest to microwave evenly. If you regularly buy the XXLarge variety and keep ending up with cold spots, the method section below has a fix for that.
How to Cook El Monterey Burritos in the Microwave
Step 1: Remove the Packaging Correctly
For standard 4 oz Classic burritos, remove the plastic wrapper completely before microwaving. Never put plastic wrapping in the microwave.
For XXLarge burritos, El Monterey actually recommends keeping the package on but opening one end to let steam escape. This venting prevents pressure buildup and stops the tortilla from blowing out.
For Signature line burritos (Steak and Cheese, Breakfast varieties, Chimichangas), remove the wrapper and cover loosely with a damp paper towel. The Signature burritos specifically benefit from the moisture a damp paper towel adds.
Step 2: Place on a Microwave-Safe Plate
Put the burrito on a microwave-safe plate. Glass plates work better than plastic here because they distribute heat more evenly underneath the burrito.
Do not cook directly on the microwave turntable. The plate also catches any filling that leaks out during cooking.
Step 3: Cook and Flip Halfway
Cook for the time listed in the chart above, stopping halfway to flip the burrito over. Flipping is important because microwaves heat unevenly, and turning the burrito helps the center reach the right temperature.
If your microwave does not have a turntable, rotate the plate a quarter turn when you flip.
Step 4: Let It Stand
Do not skip the standing time listed in the chart. After cooking, heat continues moving toward the center of the burrito for another 30 to 60 seconds. Cutting into it immediately gives you a burrito that is still cold in the middle even if the outside is hot.
Leave it on the plate, uncovered, for the full standing time before eating.
Step 5: Check the Temperature
The internal temperature needs to reach 165°F before it is safe to eat. This matters especially with the larger burritos. I use the Alpha Grillers Instant Read Thermometer to check. It reads in about two seconds and costs less than $20.
If the center hasn’t hit 165°F, microwave in 15-second intervals until it does.
The 50% Power Method (Better Results Every Time)
El Monterey’s own foodservice instructions use a reduced-power approach for the 8 oz Signature burritos, and I’ve tested it on the standard line too. It works better than blasting on HIGH for the full cook time.
Cook at 50% power for the full listed time, then flip and finish on HIGH for 30 to 45 seconds. The lower power setting lets heat penetrate to the center gradually instead of overheating the outside while leaving the middle cold.
This method takes about 30 seconds longer total but produces significantly more even results. If you are consistently getting cold centers, this is the fix.
Wattage Matters More Than You Think
El Monterey’s cook times are calibrated for 1,100 watts. Most modern countertop microwaves fall between 900 and 1,200 watts. Compact and dorm microwaves often run at 600 to 800 watts and need noticeably more time.
You can usually find your microwave’s wattage on the label inside the door or in the owner’s manual.
The table below shows adjusted times for the standard Beef and Bean burrito (1 min 15 sec baseline at 1,100W):
| Microwave Wattage | Adjusted Cook Time |
|---|---|
| 700W (compact/dorm) | ~2 min |
| 800W | ~1 min 43 sec |
| 900W | ~1 min 22 sec |
| 1,000W | ~1 min 23 sec |
| 1,100W (baseline) | 1 min 15 sec |
| 1,200W | ~1 min 9 sec |
If you have a 700-watt microwave and follow the package instructions exactly, your burrito will always be cold inside. Now you know why.
Fixing the 4 Most Common Problems
Cold in the Middle
This is the most common complaint with El Monterey burritos. The outside gets hot but the filling in the center stays cold or even frozen.
The fix is the 50% power method described above. Alternatively, microwave the burrito until it is just thawed (about 60 seconds for a standard burrito), cut it in half, then microwave the two halves cut-side up for another 45 to 60 seconds. Cutting it in half exposes the center directly to microwave energy.
Soggy Tortilla
Soggy tortilla usually comes from one of two things: overcooking or using a paper towel that is too wet. A damp paper towel should feel barely moist, not wrung out. If water is dripping from it, you are using too much moisture.
The other cause is just the nature of microwaving. If you want a firm tortilla, use the hybrid method in the next section instead of microwaving alone.
Burrito Exploding in the Microwave
When steam builds up inside a burrito faster than it can escape, the tortilla blows out. For standard burritos, removing the wrapper and poking a few holes in the tortilla with a fork before microwaving helps release that steam. For XXLarge burritos, opening one end of the package serves the same purpose.
Reducing to 50% power also helps because the filling heats up more gradually and produces less rapid steam pressure.
One Burrito Gets Hot While the Other Stays Cold
Microwaves have “hot spots” and “dead zones” where the energy is concentrated. When you cook two burritos at once, one often lands in a hot zone and the other in a dead zone.
The best fix is to cook one burrito at a time. If you need to cook two, place them on opposite sides of the turntable and add about 60 seconds to the total cook time, checking both individually with a thermometer.
How to Make El Monterey Burritos Taste Better
The Microwave Plus Air Fryer Method
This is my go-to method when I have a few extra minutes. Microwave the burrito for the full cook time using the chart above, then transfer it immediately to an air fryer at 380°F for 3 to 4 minutes.
The microwave heats the filling all the way through. The air fryer crisps the tortilla. You get a hot, evenly cooked burrito with a tortilla that has actual texture instead of being limp and steamed.
If you don’t have an air fryer yet, the COSORI TurboBlaze 6 Qt is the one I’d recommend in the $90 range. It runs hotter and faster than most at this price point.
The Microwave Plus Skillet Method
Heat a nonstick pan or cast iron skillet over medium-high heat. Microwave the burrito first until cooked through, then place it in the dry pan for about 60 to 90 seconds per side.
No oil needed. The pan contact crisps the outside the same way an air fryer does, just with a slightly different texture. This method takes about 5 minutes total.
Toppings That Actually Improve It
El Monterey burritos are pretty basic on their own, which means they take toppings well. I add shredded cheese and microwave it for 10 extra seconds after cooking so it melts. Salsa, sour cream, and guacamole all work.
For the Beef and Bean variety specifically, a spoonful of enchilada sauce poured over the top after cooking makes it feel closer to a restaurant plate than a frozen meal.
The Burrito Bowl Hack
If you have a burrito that didn’t survive the microwave intact, meaning the tortilla blew out or tore, don’t throw it away. Scoop the filling into a bowl and top it with whatever you have on hand: shredded cheese, sour cream, salsa, rice, crushed tortilla chips for crunch. It takes about 2 extra minutes and tastes better than eating a busted burrito.
Microwave vs. Air Fryer vs. Oven
Most people default to the microwave, but all three methods work. The right choice depends on what you have available and how much time you have.
| Method | Time | Tortilla Texture | Effort | Best For |
|---|---|---|---|---|
| Microwave | 1.5 to 2.5 min | Soft, slightly chewy | Minimal | Fastest option |
| Air fryer | 12 to 14 min | Crispy, browned | Low | Best texture overall |
| Oven | 25 min at 375°F | Lightly crisped | Moderate | Cooking multiple burritos |
| Microwave + air fryer | ~6 to 7 min total | Crispy exterior, hot center | Low | Best of both worlds |
For oven cooking, place the burrito directly on the oven rack or a baking sheet at 375°F for 25 minutes. No wrapper, no foil. The tortilla crisps up the same way it would in an air fryer, just slower.
If you are cooking three or four burritos at once for a family, the oven makes the most sense. For one or two, the microwave or the hybrid method wins.
Storage and Safety Notes
Frozen El Monterey burritos keep in the freezer for up to 6 months. Once cooked, leftovers keep in the fridge for up to 3 days in an airtight container.
Never leave a cooked burrito at room temperature for more than 2 hours. The USDA identifies 40°F to 140°F as the temperature range where bacteria grow fastest. Reheat leftovers to 165°F the same way you would cook from frozen.
One safety note I want to flag specifically: refried bean filling gets extremely hot and can reach temperatures higher than the tortilla surface. Let the burrito cool for at least a minute before biting into it, especially toward the ends where filling tends to concentrate.
Conclusion
El Monterey burritos are one of the easiest frozen meals you can make, but the microwave results you get depend almost entirely on technique. Following the product-specific cook times, flipping halfway, letting it stand, and checking the temperature with a thermometer makes a real difference. And if you want a burrito that actually tastes good instead of just hot, the microwave plus air fryer method is worth the extra four minutes every time.
If you like having quick meals ready without a lot of fuss, my easy meal prep guide for busy weeks is worth a read. If you shop at Trader Joe’s, I also covered the best Trader Joe’s frozen meals worth keeping in your freezer.
Frequently Asked Questions
How long do you microwave an El Monterey burrito?
It depends on the variety. The standard Beef and Bean burrito takes 1 minute 15 seconds in a 1,100-watt microwave. The XXLarge burritos need 2 minutes 15 seconds, and Signature line burritos take 1 minute 30 seconds.
Do you remove the wrapper before microwaving El Monterey burritos?
Yes for standard and Signature burritos. Remove the plastic wrapper completely. For XXLarge burritos, keep the package on but open one end to vent steam before microwaving.
Can you microwave 2 El Monterey burritos at once?
You can, but one will almost always cook unevenly because of microwave hot spots. If you need to cook two, place them on opposite sides of the turntable and add about 60 extra seconds to the cook time, then check each one individually.
Why is my El Monterey burrito still cold in the middle?
Your microwave wattage is likely lower than 1,100W, or you are cooking on HIGH the whole time. Use the 50% power method for the first half of cooking, then finish on HIGH. This lets heat reach the center before the outside overcooks.
What temperature should an El Monterey burrito reach inside?
165°F is the safe internal temperature, per USDA food safety guidelines. Use an instant-read thermometer like the Alpha Grillers to check. Insert it into the center of the burrito at the thickest point.
Are El Monterey burritos better in the air fryer or microwave?
Air fryer gives you a crispier tortilla and more even cooking, but takes 12 to 14 minutes. The microwave is faster at under 2 minutes but produces a softer, sometimes soggy tortilla. The best result comes from microwaving first to heat the filling, then finishing in the air fryer for 3 to 4 minutes.
Can you microwave El Monterey chimichangas?
Yes. The Beef and Bean Chimichanga cooks on HIGH for 1 minute with a 30-second stand time. The Signature Loaded Nacho Chimichanga takes 1 minute 30 seconds and needs a damp paper towel cover.
How long do El Monterey burritos last in the freezer?
Up to 6 months in the freezer. Once cooked, refrigerate leftovers in an airtight container and eat within 3 days.
Do you need to thaw El Monterey burritos before microwaving?
No, they are designed to cook from frozen. If you thaw one overnight in the fridge first, cut the microwave time by about 30 to 45 seconds and check the temperature before eating.
Can you use a microwave splatter cover instead of a paper towel?
For Classic burritos, yes. A vented microwave cover like the Tovolo Collapsible Splatter Cover works fine. For Signature line burritos, the damp paper towel is better because it adds moisture during cooking, which the official instructions specifically recommend.
Cynthia Odenu-Odenu is the founder of Cyanne Eats. A registered nurse with a passion for food, she brings the same attention to detail from her professional life into the kitchen. From chain restaurant rankings to grocery finds and easy recipes, Cynthia covers it all and helps everyday food lovers eat better and spend smarter.