Hi all, I’m back with more vegan inspiration!
This time it’s rolled up for easy eating, and to take along for your brown bag lunches. I love the idea of making batches of food for freezing or refrigerating for lunch or dinner throughout the week. When I ran across this idea for freezer-friendly burritos it was a must add to the recipe collection. Filled with black beans, quinoa, veggies and flavorful spices, these burritos are a cinch to make and you’ll be glad you have plenty to store away for later.
This recipe was inspired by a reader who was looking for a freezer burrito recipe she’s been making for quite some time. It’s adapted from a recipe she found from The Muffin Myth and passed it along to me as well. And BINGO, it was love at first sight. With simple, accessible ingredients that all come together and taste delicious. It’s just the kind of recipe I like to have handy and share. I could eat these all day, every day!
Gather your ingredients and let’s get cooking!
Start with cooking your quinoa. Then drain the beans and corn. Dice the veggies and gather the spices.
Once your veggies have been sauteed, add the black beans and cooked quinoa. Cook until warmed through.
There you have it, an easy and most delicious burrito filling!
I was able to get 8 small/medium sized burritos. For storing, I used paper sandwich bags, the burritos fit nestled perfectly and I was able to fold over the top and roll it around. Store them in the refrigerator for up to 1 week, or keep them in the freezer for 1 – 2 months.Print
SPICY BLACK BEAN + QUINOA BURRITOS (FREEZER-FRIENDLY)
Veggie burritos for all! Eat some now, and save some for later.
- 1/2 cup dried quinoa
- 3/4 cup + 1 or 2 tablespoons water
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1/2 red onion, diced
- 1 orange bell pepper, seeds removed and diced
- 2 roma tomatoes, seeds removed and diced
- 1 medium zucchini, diced
- 2 cans (14 oz) black beans
- 1 can (14 oz) corn, drained
- 1/4 – 1/2 cup cilantro, roughly chopped
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 3/4 – 1 teaspoon chipotle powder or 2 – 4 chipotles in adobe sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- mineral salt, to taste
- 6 – 8 medium/large tortillas
- sliced avocado
- salsa of choice
Quinoa: In a small/medium pot, combine the quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 13 minutes. Remove lid, let set 10 minutes, fluff with a fork. Set aside.
Filling: In a large pan or pot, heat oil/water over medium heat, add onion and saute for 4 minutes, add bell pepper and continue to cook for 2 minutes. Add the tomatoes, zucchini and corn, cook another 3 minutes or so (cook veggies until they are as soft as you like, I prefer mine to be a little al dente). Add the black beans, quinoa, cilantro, cumin, chipotle, garlic & onion powder, and salt, continue to cook until heated through.
Roll: Place tortillas on a flat surface, place a mound of the filling in the center, leaving room all the way around, fold in half, fold up each end, and roll the burrito away from you to completely close it.
Freeze: I try to avoid foil, so here I used paper sandwich bags. Feel free to use foil, freezer paper, saran wrap, plastic freezer ziploc bags or whatever you’re used to freezing with. If using the paper sandwich bags, they should be eaten within a few weeks to avoid freezer burn. Most likely they won’t be around that long!
Reheat: If at room temperature, warm in the oven/toaster oven at 375 degrees F for 10 minutes or so, or microwave for 30 seconds. If frozen heat in the oven at 375 degrees for 30 minutes, or microwave for 1:30 – 2 minutes.
Serve with sliced avocado and your favorite salsa (I paired mine with a hatch chili salsa). You may also like to pair it with any of these condiments: Cashew Sour Cream, Cilantro-Lime Cashew Cream, Chipotle Tahini Dressing, Cumin-Lime Tahini Dressing, Pico de Gallo, or Homemade Guacamole.
Enjoy these flavorful burritos!
The more chipotle peppers, the hotter it will be so adjust according to your taste.
If you don’t like chipotle, try subbing in smoked paprika instead.