Home » Freezer Friendly » Black Bean + Quinoa Burritos (Freezer-Friendly)

Black Bean + Quinoa Burritos (Freezer-Friendly)

Spicy Black Bean and Quinoa Burritos are super easy-to-make vegan freezer burritos loaded with veggies, quinoa, and black beans. They’re a delicious meal prep idea for brown bag lunches!

top down view of hand holding a black bean quinoa burrito sliced in half.

Why We Love This Recipe!

I love the idea of batch cooking and freezing or refrigerating for lunch or dinner throughout the week. When I came across the idea for vegan freezer burritos, I knew I had to add them to my recipe collection!

These tasty vegan burritos are filled with protein-rich black beans and quinoa, colorful veggies, and flavorful spices. They are a cinch to make and ready in about 30 minutes, and you’ll be glad you have plenty to store away for later.

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 black bean and quinoa burritos all day, every day!

top down view of ingredients used to make black bean quinoa burritos.

Ingredients You’ll Need

In this recipe, black beans and quinoa are mixed with cooked veggies and rolled in tortillas for quick and easy, freezer-friendly vegan burritos that are guaranteed to please!

Here is everything you will need, plus a few ideas for substituting ingredients:

  • Dried quinoa – Use your favorite, I used tri-blend.
  • Red onion – You can also use whatever you have on hand.
  • Orange bell pepper – Feel free to use any color.
  • Tomatoes –  Diced canned or a couple of fresh tomatoes both work.
  • Zucchini – Can be substituted with yellow squash.
  • Black beans – Use canned or freshly cookied.
  • Corn – Canned or fresh off the cob.
  • Cilantro
  • Spices – Includes cumin, chili powder, chipotle powder, garlic + onion powder, and salt.
  • Tortillas

Gather your ingredients and let’s get cooking!

top down view showing the process of making vegetable burrito filling.

How To Make Black Bean & Quinoa Burritos

The hardest part is prepping the veggies, but once done, it’s as easy as can be! The full printable recipe is below.

Start with cooking the quinoa on the stovetop or make this easy Instant Pot Quinoa.

Saute the onion and bell pepper, and add the zucchini, corn, tomatoes, and spices.

Add the black beans and cooked quinoa, and cook until warmed through.

top down view of black bean quinoa burrito filling in a saute pan.

Add the herbs and mix to combine.

top down view of tortilla topped with vegan burrito filling.

Once the filling is ready, lay the tortilla on a flat surface. Spread 3/4 – 1 cup of vegan burrito filling in the center. To fold, simply fold each end slightly and roll lengthwise.

I was able to get 8 small/medium-sized burritos.

top down view of freezer friendly quinoa black bean burritos wrapped and ready for the freezer.

How To Store & Freeze Burritos

  • Refrigerator: Wrap them up in ziplock bags or keep them in an airtight container. They can be kept in the refrigerator for 6 – 7 days.
  • Freezer: I used parchment paper sandwich bags; the burritos nestled perfectly, and I was able to fold over the top and roll it around. You can also wrap them in tin foil or ziplock freezer bags. They will keep in the freezer for 1 – 2 months.

How To Reheat

  • Refrigerated: To reheat burritos kept in the refrigerator, place them in a preheated oven set to 350 degrees for 15 – 20 minutes in a covered oven-safe dish or wrap in foil. Alternatively, heat them in the microwave for about 1 minute (remove any foil before adding to the microwave).
  • From frozen: To reheat vegan freezer burritos, place the frozen burrito in a preheated oven set to 350 degrees for 30 minutes in a covered oven-safe dish or wrap in foil. Alternatively, heat on high in the microwave for about 2 minutes (always remove foil before heating in the microwave).

Serving Suggestions

top down view of plate with vegan burrito sliced in half with items surrounding.

More Freezer-Friendly Recipes!

If you try this vegan freezer burritos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Vegan freezer burritos with black beans and quinoa are the BEST! Loaded with veggies and protein packed, they are an easy freezer-friendly meal so you can eat some now and save some for later.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: Makes 68 burritos 1x
  • Category: Entree
  • Method: boil, saute
  • Cuisine: Mexican, Tex-Mex
  • Diet: Vegan


  • 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 large red onion, diced
  • 1 orange bell pepper, seeds removed and diced
  • 1 can (14oz) diced tomatoes, drained (or 2 roma tomatoes, seeds removed and diced)
  • 1 medium zucchini, diced
  • 2 cans (14 oz) black beans, drained and rinsed
  • 1 can (14 oz) corn, drained
  • 1/41/2 cup cilantro, roughly chopped
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 3/41 teaspoon chipotle powder or 24 chipotles in adobe sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • mineral salt, to taste
  • 68 medium/large tortillas

to serve

  • 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 CreamCilantro-Lime Cashew Cream, Chipotle Tahini DressingCumin-Lime Tahini DressingPico de Gallo, or Homemade Guacamole. 

Enjoy these flavorful vegan freezer 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.

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  1. Incredibly delicious – I ate these for days in a row and then wished I had more!

    1. Julie | The Simple Veganista says:

      Yes, they are that good! :) Thanks for sharing, Mo!

  2. To lesson the spicy-ness, what spices to be omitted? Also would it still have the flavor just not spicy?

    1. Julie | The Simple Veganista says:

      I would omit the chipotle powder to reduce the spicy heat – the chili powder isn’t very spicy. You can also taste as you go, starting with a small amount of the heavy spices and add more to taste. Hope that helps!

  3. this was so amazing. i’ve been vegetarian for almost a year and i’m slowly trying to transition to vegan. highly recommend

  4. This came out so delicious! Great recipe. I got 8 burritos out of it.

    The only note I’d add is that under the ingredient list it should be noted that the black beans should be drained just like the corn. I didn’t do that the first time and messed it up.

    1. Julie | The Simple Veganista says:

      Great, so glad they worked for you! And thank you so much for the note. I’m surprised I missed that as I usually always add the ‘drained and rinsed’ to my canned beans. I’ve fixed the issue! Cheers! :)

  5. OMG Best recipe ever!! Love the flavor texture and its super healthy!

    Thank you so much!

    A couple that is starting as vegetarians in Costa Rica.

    PS: it goes super well with a Bloody Mary

  6. Made this tonight and it was super delicious! Only used one can of beans and still have a ton of leftovers. Had it with a side of avocado slices but I’m so stuffed, didn’t need it. This recipe is a keeper!

  7. I thought I had a big enough pan to cook this in but it was overflowing with delicious burrito filling. You were spot on with the number of burritos this makes. I came out with 8 large burritos for my man sized appetite. Love having the extras to freeze for my lunch too. You make it easy for a newbie vegan to not miss my old fast food American diet. Thanks for another great meal.

  8. Any nutrition information?

    1. Julie | The Simple Veganista says:

      Hi Amy, you’ll find the nutritional information below the recipe. Enjoy :)

  9. Awesome recipe! Made 8 well-stuffed and super tasty burritos!

  10. Looks so good and also easy to make :)
    Love it!

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