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

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 Bean Burrito, Freezer Burrito, Vegetarian Burrito
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 Burritos
Calories 442kcal


  • 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


  • 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.
  • 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.
  • Add the garlic and jalapeños and sauté for about 2 minutes more.
  • 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.
  • At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated.
  • Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well.
  • Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
  • 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!
  • 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!


  • 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.


Calories: 442kcal | Carbohydrates: 63g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 861mg | Potassium: 711mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1690IU | Vitamin C: 51mg | Calcium: 233mg | Iron: 5mg