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

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.


  • 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.