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!
Hillary Jaroschy says
My husband is totally obsessed with these. I subbed the quinoa for farro last time to just use up that grain and also added probably like 1/4-1/2 lb of leftover taco meat from a taco night. We’re not vegan but trying to eat healthier so the touch of beef is nice for flavor. He adds sour cream and tortilla chips and hot sauce and eats these weekly. I find it makes like 10-12 burritos when adding a few extras from the fridge.
Katie Trant says
I love the idea of adding crunchy tortilla chips and other extras! Glad you enjoy these as much as we do 🙂
Malia says
I really loved this recipe. I made it exactly as shown except I used rice instead of Quinoa. I know now I can TOTALLY leave the cheese out. I prefer most Mexican food without cheese (yes, I'm weird). I thought I would share that if anyone is attempting to convert this to vegan. BTW, despite my extensive knowledge of cooking, I am terrible about rolling a burrito. If there is a burrito rolling support group out there, sign me up!
Noreen says
Delicious! I didn’t have a zucchini or corn, and I subbed sun-dried tomatoes for tomato. I also didn’t have hot smoked paprika and I used a little of my homemade taco seasoning instead. I used low-carb burrito wraps too. I’ll be keeping this in rotation…
Thank you! 🙂
Jaime says
I've made these burritos a number of times now and they are delicious, convenient, and so healthy! I wouldn't change a thing.
pamela says
Made these in preparation to go back to work after maternity leave. They're so quick and easy. I'll be taking liberties and making a variety of versions over the year!
Valerie Cholette says
Thanks for this recipe Katie! It has become a go-to when we feel like having Mexican style bowls. We whip up the burrito stuffing, and serve it on top of brown rice with salsa, guacamole and yogurt. Just plain like that works wonderful too. One amazing vegetarian dish we are glad to keep on rotation! 🙂
Katie Trant says
Having this as a burrito bowl is such a good idea!
Emily says
If you’re making these for a work week, would they last in the fridge that long? or would you just recommend freezing them? Thanks
Katie Trant says
I recommend you freeze them. They'll get quite soggy by the end of the week otherwise.
Chelsea says
Thanks for the recipe, I'll try it this week! Do you need to let the burritos cool first before putting them in the freezer?
Katie Trant says
Yes, ideally they'll be cool before you freeze them. Great question!
Shannon says
Thanks for getting the recipe back up. I really liked these and so did my roomie. It is nice to have something that I can cook up at any time. Thanks so much for all you do, I am off to look at more recipes 🙂
Ellen says
Where is the printable recipe? I tried to print it yesterday and my printer stopped working. When I fixed the printer and went back to print the recipe, the printable option wasn't there.
Katie Trant says
Oh my gosh, you're right. It's completely gone! I don't know what happened, but I'm having my tech team look into it and hopefully it'll be restored quickly.
Katie Trant says
Hey Ellen, this post is fixed now and you'll find the printable recipe card right where it should be. Thanks again for the heads up!
Megan says
Wow these are amazing my mum loved them and she doesn't normally like vegetarian meals! It is also amazing that they can be frozen 😍
Gretchen says
I just made these (but with coconut oil) and they may not make it to the freezer. I almost fell over at how good they are.
I just... I am speechless. This will definitely be making it into our normal rotation.
Catherine brand says
Oh my goodness, YUM!! Just made these for my children's lunchboxes & fortunately one wrap internally combusted, so I had to warm it up & have it for lunch... YUM. Great selection of veggies, proteins & carbs. Thank you! Another great recipe from you. Would you risk freezing it in anything else apart from foil? I need to warm it in the morning for my children't lunchbox & obviously can't microwave the foil... am a bit worried they they'll come apart with all the wrapping/ unwrapping... thanks!
Katie Trant says
Hey Catherine, glad you enjoy these as much as I do! I've been trying to come up with a better, more sustainable alternative to wrapping these in foil and so far I haven't found anything that works as well. If you have a big freezer, you could freeze the whole batch of them on a tray, seam side down, and then transfer them to a big freezer bag once they're frozen. Then you could warm it up, wrap the warm burrito in foil or parchment, and hope it survives the day?
chrissie abrahams says
What kind of cheese do you recommend? And if it were vegan chrese
Katie Trant says
I usually use just good old fashioned cheddar.
Fiona Clark says
These are fabulous. Just finished my first batch and bought the ingredients to make more tonight. So tasty, filling and convenient!
Robin Wagar says
When you cook the zucchini and tomatoes with the filling does the liquid cook down or you pour it off? It doesn’t get soggy in the burrito if you freeze it?
Thank you!
Robin Wagar
Katie Trant says
Hey Robin! Most of the liquid cooks down, and what doesn't gets soaked up by the quinoa. It's not soggy at all!
Jaime says
I nearly cried when I took the last of these out of my freezer and will be making them again shortly. Life is so busy-thanks for a delicious and healthy make-ahead recipe! I love recipes like this for hiding healthy things I don't love (such as zucchini!).
Katie Trant says
Awwww, such a lovely thing to say. Thanks Jamie, I'm so glad you liked these as much as I do!
Christine carmichaeL says
Just made these with my daughter so she have some in the freezer ready to grab. I had a ramekin sized sample myself to test for “ quality control, lol”...this is soooo good, I’m going to make another batch for myself to enjoy. We were saying how this would also be an excellent filling for stuffed peppers. Thanks so much for sharing such a great recipe!
Katie Trant says
Yes! Stuffed peppers is a great idea! What a lucky daughter you have 🙂
Emily Miller says
I loooove burritos and make these healthier ones frequently. They’re so satisfying! I have to also thank you for introducing me to the freezer lifestyle. I never used my freezer before for saving prepared foods. It was an ice cream- / ice cube-only zone. It’s honestly changed my life.
Kristy says
These burritos are very flavorful and fairly easy to make. I made the recipe and then froze all of them, it's like having expensive burritos of questionable healthiness you buy from the store in your freezer except that these taste really good and I feel good about eating them. Great recipe! I'll definitely be keeping these in my freezer.
Katie Trant says
Yes! There's no better feeling than having a freezer full of healthy burritos if you ask me!
Karly says
Great idea! Sometimes you just don't want to cook. Perfect freezer option.
Gwen M Cicone says
I looove these Burritos and I love your new blog look! I have recommended these to many a folk including a new artist friend that I meet yesterday which is why I popped back to find it to send her. My recipe is printed and in my well used, page protected recipe binder!! These babies can be eaten as any or all of your meals and they are wonderful for travelling!! Thanks for posting this tasty and nutritrious recipe.
Katie Trant says
Yay, thanks for spreading the freezer burrito love! Glad you love this recipe as much as I do, and I'm honoured that it's earned a spot in your recipe binder.
Kimberly Adkison says
Love this combination. On my regular lunch prep rotation and so freezer friendly. Thanks Katie.
Lisa says
Since I am new to healthy cooking, do I need to cook the beans and quinoa before using? If so, how??
Katie Trant says
Hi Lisa, yes the beans need to be cooked. You can either soak and cook dried beans (refer to this post for instructions: https://www.heynutritionlady.com/how-to-cook-dried-beans-2/) or simply used canned, which are already cook. You should find cooking instructions for the quinoa on the package it came in.
Carolyn says
I just stumbled on this recipe on yummly and I had to try them, and OMG they are amazing! Thank you so much for this delicious recipe.
Katie Trant says
Thanks Carolyn! Glad you enjoyed them as much as I do!
Joëlle says
Great idea! I also like to plan ahead, and I see we have the same BBF ?!
I am keeping this recipe for future reference. As soon as summer rolls in and I have garden-fresh vegetables I will make it with homemade gluten-free teff wraps.
Joëlle says
Typo ?... I meant BFF of course!
Katie Trant says
Mmmm, those teff wraps sound yummy!
Laura says
These burritos are perfect and delicious. I can't thank you enough my husband was always buying his lunch and he loves these so much it's the perfect grab and go and it's a healthy option! I love your blog and recipes!
Katie Trant says
Thanks Laura! These burritos are one of my favourites for grab and go lunches and dinners as well. So easy and tasty!
juliarobert says
Nice post. I like your blog. Thanks for sharing!.
Oscar says
I love these! I'm still new to cooking so it took me a while to prep everything, but it was worth it - these are a great lunch for the days I have back to back classes.
Quick question - how long will these keep in the freezer?
Katie Trant says
Hi Oscar, glad you're enjoying the freezer burritos. In the freezer they should keep for around 3 months... if you can keep them that long!
Helen says
I stumbled upon this blog in an effort to get out of my fast food for lunch every day at work rut. I made a big batch of these to freeze. They are delicious! I can't remember the last time I was excited about a packed lunch. I'm looking forward to trying your other recipes. Thank you!
Katie Trant says
So glad to hear that, Helen! I hope you'll find lots of great packed lunch inspiration here 🙂
Tamzin says
These look amazing!! Great for a busy student! Do you think they would still work without the cheese?
Katie Trant says
Definitely! The cheese is basically just a garnish for those who want. They're delish with cheese, but if you're vegan or just don't like cheese, you can certainly leave it out.
Brandi says
Found your site through Pinterest (thank-you all mighty Pinterest!) Just made these to take for lunches this week and the filling is so tasty! I'm not a fan of zucchini, so I replaced it with mushrooms and some spinach. Such a versatile recipe, love it!
Katie Trant says
Funny - I'm not a fan of mushrooms so I never post recipes using them, but good to know they're a good sub for zucchini here. Glad you enjoyed the burritos, and all hail Pinterest!
David says
I just came across this post and I must say, it's a god send. You've probably never heard this one before, but I'm a vegan Body Builder so I plan, plan, plan meals. Even further, I also pack lunches and since I normally work out in the mornings before work, I try and make packing a lunch as quick and painless as possible.
This Recipe is amazing!
Katie Trant says
Thanks David! Glad you enjoyed this recipe so much. It's definitely one of my favourites (along with the butternut squash freezer burritos) and I like to have a batch on hand at all times for easy healthy lunches. Yay!
jpie says
Just wanted to let you know that I *love* these burritos. My fella and I have made three batches thus far, and we actually get 10 burritos out of the recipe which means two for dinner and eight for the freezer. We use three ears of corn (so more than a cup) and cook the quinoa with veggie broth, but those are the only changes we've made, and they are fantastic. Thank you kindly!
Katie Trant says
So glad to hear that, Jodie! This reminds me I need to whip up another batch of these soon. Fresh ears of corn sounds like it would be perfect in these, I'll keep it in mind for when corn is in season this summer. Yum!
Toni says
These were really good. I put in green peas instead of zucchini cos shopping and they got the rare tick of approval from mr 10.
Katie Trant says
Yum! Green peas is a great idea. I'll have to try that some time!
Kelly says
Hello,
Thanks for the great reciepe. Do Black Beans need to be cooked before freezing?
Thanks
Katie Trant says
Hi Kelly, the black beans should be cooked prior to going into the burrito filling (if you're using canned beans they're already cooked) but once you've cooked up the burrito filling you're good to go! You can eat them right away, or toss them in the freezer as is.
Rebecca says
Love the convenience! If taken from freezer in foil to cook in oven... what temperature for the oven and how long to bake from frozen? I assume you leave it in the foil if it is in the oven is that the best way?
Katie Trant says
To be honest I usually let them thaw at room temperature and then either heat in the microwave (no foil) or eat at room temp. To reheat in the oven I would think that around 180°C / 350°F for about 30 minutes should do the trick.
Terri says
I just made these and very easy to do- my only ask would be tips on rolling burritos. I think there must be an easier way but love the make a heads!
Katie Trant says
Ahh, burrito rolling is a bit of an art, isn't it? Mine are far from perfect, but they hold together ok - the tinfoil wrapper really helps! I use a technique similar to this: https://www.thekitchn.com/how-to-wrap-a-burrito-so-it-doesnt-fall-apart-when-you-eat-it-cooking-lessons-from-the-kitchn-189756
Monica F says
I just discovered this recipe and your blog. Perfect timing since we are starting to make meals to freeze for school lunches. So nice to find yummy vegetarian meals. Thanks!
themuffinmyth says
So glad to hear that! Stocking the freezer for back to school is a great idea. I hope you love these burritos as much as I do!
Sheri says
Just made these and used Daiya cheese to keep them vegan. OMG soooo good! I ended up with 10 burritos. So nice to have healthy meals ready and waiting! Thank you so much for the recipe!
themuffinmyth says
I'm so glad you liked them! Daiya cheese is a great option for keeping them vegan. 10 burritos in the freezer is great for upcoming grab and go meals. Way to go!
Skippy says
Does anyone know the nutritional count on these?
themuffinmyth says
I haven't run them through a nutritional calculator - it would really depend on the type of tortillas you used, if you included cheese, etc. There are some good online calculators if you are so inclined, I quite like SparkPeople for recipe calculations.
Marina Mochar says
I finally got around to making these and they are absolutely delicious! My 20 year old son and husband thought they were great too and they're not always a fan of vegetarian dishes. I will definitely be making these again. I wasn't sure when to add the beans or how much exactly. I used canned black beans and rinsed them before adding them, hoping that was right but it tasted good. 🙂 it took me about an hour and a half to make them...I must chop slow...
themuffinmyth says
Hi Marina! Did you get the recipe by email? I forgot the beans when I hit publish, but quickly edited the recipe to include the quantity and instructions for adding them in! The emailed posts are always the original version, so they come with any mistakes I didn't catch before I hit publish, unfortunately. Anyways, glad you liked them! It is a lot of chopping but I think worth the effort!
Cammy says
I just made these. Surprisingly they really only took 20 mins or so to whip up!
themuffinmyth says
Yup! Freezer burritos for the win!
Shannon says
is it necessary to let the filling cool before rolling the burritos? Thanks, recipe looks and smells amazing! 🙂
themuffinmyth says
If you're planning on freezing them it may be better to let the filling cool a bit first, but if you're going to eat them right away just roll 'em up!
Lisa @ Lisa Living Well says
I was making a wrap with similar ingredients for lunch all last week. What a great idea to freeze them, I'll have to try that!
themuffinmyth says
Definitely try it! I love to make wraps and burritos in bulk and freeze them for busy times.
kellie@foodtoglow says
Like the Amy's brand, but so much better! I would love to come home to a freezer stocked with some of these.
themuffinmyth says
Exactly! And yes, I love coming home to a stocked freezer. It's the best!
Sarah @ SnixyKitchen says
I'm also a plan-ahead meal cooker. Sometimes my husband will wake me up on his way out the door to ask "what was I supposed to take for lunch today?" haha. Love these freezer burritos! Definitely going to make a batch and stick them in there for days I don't have time to cook!
themuffinmyth says
That's funny! My husband is a plan ahead lunch packer himself, so you should see our fridge on a Sunday night! It's like playing Tetris trying to pack everything in.
Kathryn says
I so admire your lunch organisation - so many mornings I find myself just about to head out the door when I remember about lunch and have to throw something together from whatever I can find in the freezer. I'm definitely going to take some lessons from you!
themuffinmyth says
Aww thanks Kathryn! As I said, this is really the only aspect of life in which I'm organized. But it definitely makes a huge difference to my daily living and ability to eat healthy on busy days. Get into it!
Eileen says
Freezer burritos are always such a lifesaver when you need FOOD RIGHT NOW. I love the idea of switching up the usual rice with quinoa!
themuffinmyth says
Right??? They have saved my butt so many times, I can't even tell you! The quinoa is really delish, I hope you give it a go!
bbmishmash says
This is a wonderful idea! So much better than the sad, overpriced, frozen burritos they sell at the store.
themuffinmyth says
Totally better than those! And so much tastier and healthier. I love freezer burritos!
strawberrygirl@shaw.ca says
ThAnk you!!!!!!!!! 🙂
Sent by carrier pigeon...
>
themuffinmyth says
You're so welcome!
Patti says
Do you know the nutrition values of the freezer burritos? looking to make healthy choices without eating more than 1 serving? Thanks
Patti
Katie Trant says
Hi Patti,
I don't provide nutrition values with my recipes as they can be triggering for some people who struggle with disordered eating, and I like to take a whole foods approach to nutrition where counting calories etc isn't necessary. But! There are great recipe calculators online. For when I need nutrition information (working with my clients) I like to use My Fitness Pal. You can simply paste the recipe URL into their calculator and it will do the work for you!
Cheryl says
I loved this......easy to make and very good
Katie Trant says
So glad you like these as much as I do!
dee says
Where's the recipe?? 😮
Katie Trant says
It's fixed now! Something got super screwy with the code on that page and I had to have my tech guy restore a backup.