Black Bean and Quinoa Freezer Burritos! These make-ahead vegetarian burritos are super easy to make, loaded with beans and veggies, and are freezer-friendly. Perfect for healthy lunch on the go or planning for busy times.
Get ready to be your own best friend.
Ok, so we're going to make some freezer burritos today. Black Bean and Quinoa Freezer Burritos to be specific. Make 'em today, chuck them in the freezer, and you've got delicious veggie-packed black bean burritos on the ready whenever you need them.
On another day in a week or a month or whenever you're tired and don't feel like cooking, your future self will love your today self so much for filling the freezer with these beautiful black bean burritos. I also love freezing these Black Bean Enchiladas for my future self. So easy and SO tasty.
As for these Black Bean Burritos, these bad boys are loaded with veggies (we're going in with zucchini, peppers, corn, and tomatoes) and packed with plant-based protein, thanks to black beans and quinoa. As a nutritionist, I'm required to tell you that they're very, very healthy, but I'd be a bad food blogger if I didn't mention that they're also insanely delicious.
This has been one of the most popular recipes on HNL for years now—100's of comments can't be wrong! If burrito rolling stresses you out, you can try our community-fave Black Bean Burrito Bake instead, or just do your best, call them rustic, and enjoy the taste sensation.
Let's do this!
Featured comment
I've made these burritos a number of times now and they are delicious, convenient, and so healthy! I wouldn't change a thing.
~ Jaime ⭐️⭐️⭐️⭐️⭐️
Let's Make some freezer burritos together!
You'll find detailed instructions in the printable recipe card at the end of this post, and you can watch the video (above) to see how it all comes together. But for now, let's talk through it step-by-step.
Step 1: sauté your veg
You're going to want your biggest frying pan. Heat it up and add a bit of oil, then get in there with your aromatics (onion, garlic, jalapeno).
Once those are softened up, it's time for the zucchini and red peppers to join the party. We want those to get a little bit browned, and a little bit soft but definitely not mushy.
Lastly, throw in the corn and tomatoes.
Step 2: add everything else
Add the quinoa, black beans, cilantro, and seasonings. We're using cumin, smoked paprika, and chili powder, plus a bit of salt.
Stir it all together, taste to make sure it's all good, and your filling is finished!
Step 3: Roll your burritos
Now your filling is ready and it's time to assemble your burritos. Take a deep breath. It's going to be ok.
The trick is taking a less is more approach if you're a newbie in the burrito rolling department. If you over-stuff you're burrito and you're not a seasoned pro, it's going to cause difficulties.
I like to spoon the filling onto the side of the tortilla that's closest to me. Add a bit of cheese, then tuck the SIDES over the filling, followed by the long edge that's facing you.
Use your hands to keep the sides tucked in while you fold the long edge over the filling, and then sort of scoop it back with your finger tips, tucking it slightly under the filling and finishing the roll.
Are you with me? No? Well here's a handy burrito rolling tutorial.
Step 4: Freeze your burritos!
This step is, of course, optional. You can certainly eat these burritos directly. But a freezer full of burritos is a truly beautiful thing.
The best way to freeze burritos
My preferred technique is to wrap them in foil and just chuck them into the freezer. You could also freeze them on a tray (as pictured above) and then transfer the burritos into a freezer bag once frozen. Your burritos will safely last for up to three months in the freezer.
Reheating frozen burritos
You've got options! I tend to use the microwave, but you can also throw them into the oven at a low temperature until they're nice and toasty. If you're microwaving your burrito, I recommend wrapping it in a paper towel so the tortilla doesn't become soggy.
Black Bean and Quinoa Freezer Burritos
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large yellow onion diced
- 4 cloves garlic crushed or minced
- 1 jalapeño seeded and finely minced
- 1 large red bell pepper diced
- 1 medium zucchini diced
- 1 cup corn kernels fresh, frozen, or canned are all fine
- 1 large tomato diced
- 1 cup cooked quinoa from about ½ cup uncooked
- 3 cups black beans approx two 14oz cans
- 1 tablespoon ground cumin
- 1 teaspoon hot smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ bunch cilantro chopped
- 1 cup shredded cheese optional
- 6 large whole wheat tortillas
Instructions
- Start by getting all of your chopping out of the way, it'll help everything come together faster once you start cooking. Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates. Now you're ready to go!
- Heat the oil in a large skillet over medium-high heat.2 tablespoon extra virgin olive oil
- Add the onions and sauté for about 5 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of colour.1 large yellow onion
- Add the garlic and jalapeños and sauté for about 2 minutes more.4 cloves garlic , 1 jalapeño
- Now add the zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.1 large red bell pepper , 1 medium zucchini
- At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated.1 cup corn kernels , 1 large tomato
- Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well.1 cup cooked quinoa , 3 cups black beans, 1 tablespoon ground cumin, 1 teaspoon hot smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt
- Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.½ bunch cilantro
- Now you're ready to roll! Divide the burrito filling between the six tortillas (or more if you want smaller burritos), sprinkle with cheese if desired, and roll!6 large whole wheat tortillas, 1 cup shredded cheese
- To freeze the burritos, wrap individually in foil or parchment paper, and place in a single layer in the freezer.
- To enjoy your freezer burrito you can plan ahead and pull one out of the freezer the night before, or just grab one straight from the freezer in the morning. I let mine thaw beside me on my desk, then heat it up in the office microwave at lunch time. Enjoy!
Notes
- Nutrition values are an estimate only.
- What's the best way to freeze these burritos? My preferred technique is to wrap them in foil and just chuck them into the freezer. You could also freeze them on a tray (as pictured above) and then transfer the burritos into a freezer bag once frozen.
- How do I reheat these freezer burritos? You've got options! I tend to use the microwave, but you can also throw them into the oven at a low temperature until they're nice and toasty.
- How long will these burritos last in my freezer? General wisdom / food safety guidelines suggest that up to three months is fine for freezer meals.
- Can I make these burritos vegan? Yup! All you need to do is omit the cheese.
- Can I make these burritos gluten-free? Yup! You just need to find some gluten-free wraps and you're in business.
Kat says
So delicious! And easy to swap things in and out to suit your preferences! I make these weekly now.
Katie Trant says
It's one of my favorites as well!
KT
Tavai Thomas says
This excellent bean burrito recipe changed my life for the better. Easy to make and easier to reheat. I finally learned how to roll burritos properly with the handy burrito rolling tutorial. This is a game changer for the lunch box. Thank you- Hey Nutrition Lady.
Cece says
Loved the recipe! It's going in the rotation! I make 3 months of food at a time for my family. I multiplied this recipe x 10. I cooked all veggies individually in some light broth to make it easier for me. Then, I added everything to multiple large aluminum casserole pans to mix it up. I wrapped each burrito in saran type wrap and then froze them in a large ziploc bag. We will pull out a bag a week. Great recipe! I added more seasonings based on preference including cayenne pepper!
Katie Trant says
Wow, 10x the recipe, that's incredible!!
Abby says
How long do you microwave them for once defrosted, for the filling to be hot without the wrap getting soggy?
Katie Trant says
I just microwave them until the filling is hot-usually 2-3 minutes, but that depends on your microwave. I find wrapping them in a paper towel before microwaving is helpful for preventing a soggy wrap.
Courtney Mondblasen says
I am currently making these now as part of mine and my two toddlers meal prep. Question though…
Can you eat these cold once they’re defrosted? I’m not one for a hot burrito that’s all.
Katie Trant says
Hi Courtney! You certainly could eat them cold if you wanted to. I prefer them warm, but whatever floats your boat is totally fine!
Alex says
This is phenomenal. I'm not good at rolling burritos it turns out but the filling is good on its own and cold and hot and any way so if you're also not good at rolling burritos just make this anyway!!
Katie Trant says
Who needs rolling anyway when the filling is so good?! But you should check out our Black Bean Burrito Stack recipe - no rolling required there!
Camye says
This is delicious. However, it barely fit in my large frying pan. I made 10 large burritos and still had filling left over. This is great. Mixture is good hot or cold over shredded Romaine, reheated with a side of cornbread, or just on its own.
Katie Trant says
Your large frying pan must be smaller than mine! Glad you enjoyed this 🙂
Brynn Caitlin Macaulay says
Can I substitute rice for the quinoa?
Katie Trant says
You sure can!
L says
Really liked these. Made a few modifications. Left out the zucchini because.. well I just can't, especially in a burrito. I forgot the tomato but it would have been really good. Did not use the cheese this time but would totally use that in the future. Also, my smoked paprika was regular not hot, so I just gave it salsa on the side and a little more jalapeno. And what was on hand was dark red kidney beans, which worked great.
The flavor was very good. I'm freezing one now as a test.
Love me some quinoa, but thought it would be weird in a burrito. It's actually pretty good. It's not rice but I would prefer the increased protein content over rice. And you have the tortilla, so that's enough in that department.
I do have some questions about about how peppers, cilantro etc will freeze, so am looking forward to the test. Tomatoes too. Trusting that since "freezer" is in the title, it will work.
Overall looks like a winner! I really need good quick freezer meals, so thanks for posting!
Maret says
Flavorful & nutritious. A keeper recipe!
Kathryn says
Made them as stated. Froze them and took them backcountry camping. They were to be our first or second meal. Goal was to cook them over the fire (but it poured!!!). They were still great heated a little on the fry pan.
I added shredded chicken the the mixture after I made our burritos and my teenage son ate them every day. I have been requested to make the filling again. He will just add it to a wrap as needed.
Thanks!!
Katie Trant says
So glad you enjoyed these - taking them camping is a great idea!