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!