Black Bean and Quinoa Freezer Burritos

Name: Black Bean and Quinoa Freezer Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 Tbsp 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 1/2 cup uncooked); 3 cups black beans ( approx two 14oz cans); 1 Tbsp ground cumin; 1 tsp hot smoked paprika; 1 tsp chili powder; 1 tsp salt; 1/2 bunch cilantro (chopped); 1 cup shredded cheese (optional); 6 large whole wheat tortillas

Published: Aug 5, 2021 · Last Updated: Aug 10, 2021 by Katie Trant · 91 Comments

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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.

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.

These are perfect if:

You're too tired to cook
You forgot to pack your lunch and just need to grab something quick (check out these 22 Vegetarian and Vegan Sandwiches for more inspo)
You're an awesome friend and are making Vegetarian Freezer Meals for a new mom
You're doing some Batch Cooking
You love tasty vegetarian burritos
You want a meal idea that's endlessly adaptable

What goes into this recipe?

Don't let the ingredient list intimidate you. Yes, there is a lot of chopping up front, but once that's done these come together super quickly, and then you've got burritos on hand whenever you want. How awesome are you?!

You're gonna need:

Large tortillas --> Preferably whole wheat.
Beans! --> I used canned black beans, but you can mix things up with my Spicy Instant Pot Black Beans.
Quinoa --> we're using this in place of rice to up the protein content.
Zucchini --> As one does
Corn --> frozen is totally fine.
Tomato --> A big guy all diced up.
Red pepper --> or whatever colour of pepper floats your boat.
Garlic and onion --> Flavour crew!
Jalapeno --> Bringing the heat.
Cilantro --> Because it's delicious!
Cheese --> but you can totes skip this for vegan burritos.

How to make this recipe

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: Make the filling.

You're going to want a nice large 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.

Now throw in the corn and tomatoes, followed closely by 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 2: 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 filling onto the side of the tortilla that's closest to me. Add a bit of cheese if you're going that way. 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.

Pro tips / recipe notes:

What's 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.

How do I reheat 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.

How long will these burritos last in my freezer?

General wisdom / food safety guidelines suggest that up to three months is safe for freezer meals.

Can I make these burritos vegan?

Yup! All you need to do is omit the cheese, or use a plant-based cheese of your choice.

Can I make these burritos gluten-free?

Yup! You just need to find some gluten-free wraps and you're in business.

Hey Nutrition Lady, what's the deal with black beans?

Black beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in black beans is one of the things that makes them special.

A one cup serving of black beans contains 15g of fiber (over half of the daily recommended intake), and 15g of protein.

Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract. The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace.

Black beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.

Other tasty freezer-friendly meals you might enjoy:

Chipotle Black Bean Burgers
Slow Cooker Chickpea Curry
Make and Freeze Smoothie Packs
Vegetarian Breakfast Burritos
Kale Lasagna with Cottage Cheese
Red Lentil Dal

vegetarian black bean burrito on a piece of foil with foil-wrapped burritos in the background

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