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A stacked black bean freezer burrito on a piece of foil

Black Bean and Quinoa Freezer Burritos

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. 

Course Main Course
Cuisine Mexican
Keyword black beans, breakfast burrito, freezer-friendly
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 407 kcal
Author Katie Trant

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 dice
  • 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
US Customary - Metric

Instructions

  1. 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!
  2. Heat the oil in a large skillet over medium-high heat.
  3. 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.

  4. Add the garlic and jalapeños and sauté for about 2 minutes more.
  5. 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.
  6. At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated. 

  7. Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well.

  8. Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
  9. 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!
  10. To freeze the burritos, wrap individually in foil or parchment paper, and place in a single layer in the freezer. 

  11. 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!

Recipe Notes

Nutrition Facts
Black Bean and Quinoa Freezer Burritos
Amount Per Serving
Calories 407 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 579mg24%
Potassium 650mg19%
Carbohydrates 39g13%
Fiber 10g40%
Sugar 4g4%
Protein 15g30%
Vitamin A 1475IU30%
Vitamin C 47.9mg58%
Calcium 150mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.