Best 5 Easy Freezer Vegetarian Black Bean Burritos Recipes

VEGETARIAN BURRITOS RECIPE

Steps:

• Cook your quinoa/brown rice according to package instructions either on the stove top or in the microwave. I like just using microwavable packages to save time but you can do either. While to rice is cooking slice onion, peppers (removing ribs and seeds) into strips or a large dice.
• Add sliced onion, peppers, olive oil and taco seasoning to a small skillet and saute on medium heat for 5 minutes or until veggies are soft. Add corn to skillet and cook another 1-2 minutes. Remove from heat and set aside.
• Wrap tortillas in several damp paper towels and microwave for 30 seconds until warm. While the tortillas are warming open and rinse canned black beans.
• Once all your fillings are prepped it is time to fill the burritos. In the upper-center of a warm tortilla add 1/4 cup each of rice/quinoa, black beans, veggies, and cheese. Then a tbsp of taco sauce. You can add more cheese if you wish, and if you are substituting meat you will not need as much of the other ingredients.
• Once filled, fold sides of tortilla over on top of filling and roll the the tortilla away from you folding over on itself. Use your fingers to keep the sides secure and the filling in. Repeat filling and rolling until all tortillas are filled.
• Warm a skillet or grill pan on the stove top on medium heat and spray with cooking spray. Add burritos seam side down and cook 5 minutes until warm through then flip and repeat. Enjoy warm with optional extras, enjoy! See Recipe Notes for freezer storage options, and alternate cooking methods.

EASY FREEZER VEGETARIAN BLACK BEAN BURRITOS

Steps:

• Set out a 9x11 baking pan to place folded burritos in.
• Whirl Black Beans (drained slightly) in a food processor for 3-5 seconds to make a thick paste.
• Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds.
• Spread bean paste on tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good).
• Roll up, folding in ends.
• Place seam-side down into baking pan.
• Repeat process for all 12.
• Place baking pan in freezer until burritos are frozen solid.
• Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch.
• To reheat: cover with paper towel and microwave for 30-60 seconds, depending on microwave. Top with extra salsa, sour cream or plain yogurt with cumin.

VEGETARIAN BLACK BEAN BURRITOS

Steps:

• Whisk olive oil, vinegar, hot sauce, salt, and black pepper together in a microwave-safe glass or ceramic bowl.
• Layer garlic, chopped onion, sliced onion, zucchini, olives, cabbage, jalapeno, and black beans, respectively, over hot sauce mixture. Cover the bowl with plastic wrap and poke a few holes in the top.
• Microwave for 5 minutes; stir, recover with plastic wrap, and microwave until filling is hot throughout, about 5 minutes more.
• Spoon hot filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining tortillas and filling.

BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

SUPER EASY BLACK BEAN BURRITOS

Steps:

• Combine the black beans, salsa, and the rice in a saucepan and simmer for 5 minutes.
• Remove from heat, cover, and let sit for 5 minutes.
• In an ungreased skillet (or microwave), heat a tortilla until warm.
• Spread a line of the bean mixture down the center.
• Top with lettuce, tomato, avocado, and more salsa if desired.
• Roll up and enjoy!