black bean burrito

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.

Black Bean and Quinoa Freezer Burritos

Tbsp extra virgin olive oil

onion

garlic (crushed

jalapeño (seeded and finely minced)

red bell pepper (diced)

zucchini (diced)

corn kernels (fresh, frozen,

tomato (diced)

quinoa (from about 1/2 cup uncooked)

black beans

Tbsp cumin

tsp hot smoked paprika

tsp chili powder

salt

cilantro (chopped)

shredded cheese (optional)

whole wheat tortillas

Prepare ingredients

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 oil

Heat the oil in a large skillet over medium-high heat.

Add onions

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 garlic and jalapeños

Add the garlic and jalapeños and sauté for about 2 minutes more.

Add zucchini and red pepper

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.

Add corn and tomato

At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated.

Add remaining ingredients

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

Taste

Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.

Roll burritos

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!

Wrap to freeze

To freeze the burritos, wrap individually in foil or parchment paper, and place in a single layer in the freezer.

Serve

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!

This easy black bean burrito can be made mild or spicy! It&#39;s protein-rich, plus everyone can customize with their own favorite toppings. Finish it on a skillet for crispy deliciousness!

Black Bean Burrito (Vegan!)

yellow onion (or 1/2 large)

red bell pepper

salsa

roma tomatoes

jalapeño peppers

garlic

Tbsp. taco seasoning

cilantro

burrito-sized tortillas*

rice

avocado

Tbsp. onion, finely diced (red, white, or yellow)

roma tomato, finely diced

lime juice

Finely dice the onion and bell pepper.

In a large skillet over medium-high heat, sauté onion and bell pepper for about 8 minutes, stirring occasionally. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice the tomato. Finely dice the jalapeño, seeds and ribs removed. Mince the garlic.

When onion is softened, add jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.

Then add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce heat to medium. Cook for 10-15 minutes. Add roughly chopped cilantro during the last couple minutes of cook time.

Meanwhile, make the guacamole: Remove the peel and pit from the avocado. Place avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.

Assemble your burritos. (I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable.) Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.

Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes or until slightly browned and crispy. Carefully flip and repeat on the other side.

Vegan black bean burritos with bell peppers, Yukon gold potatoes

Black Bean Burritos

orange bell pepper (diced)

roma tomato (diced)

6-8 Yukon gold potatoes (cubed)

paprika

tbsp cumin

salt and pepper (to taste)

garlic (diced

chipotle pepper in adobo sauce (heaping tbsp, sliced)

tsp cumin

yeast

38 oz canned black beans

vegetable broth

cashews

plant-based milk (unsweetened)

sea salt

maple syrup

lime (uiced)

chipotle peppers

tortilla wraps

fresh cilantro (chopped)

Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes, tomato and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.

Meanwhile, in a pan over medium heat, add the garlic, chipotle pepper, cumin , paprika, nutritional yeast, salt and a tablespoon of oil. Saute until fragrant, then add the 2 cans of black beans and vegetable broth. Stir until combined. Using a potato masher, mash the beans into a thick paste. There should still be some beans intact. 

In a blender, combine the cashews, water, salt, syrup and chipotle peppers and blend until smooth.

Assemble the burritos. Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then 1 heaping scoop of the beans, finishing with the sauce and cilantro, if desired.

Wrap and store in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to be stored for up to 3 months. Reheat in the air fryer, in the microwave or on a pan on the stovetop. 

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Top 3 black bean burrito recipes from across the web

The most viewed black bean burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Bean and Quinoa Freezer Burri...

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The most viewed black bean burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine