Vegetarian Bean & Cheese Freezer Burritos
Jump to RecipeThese Vegetarian Bean & Cheese Freezer Burritos are a perfect make-ahead solution for busy weeknights. Packed with plant-based protein from black beans, plus corn, bell pepper, and onion, they’re tasty, satisfying, and freezer-friendly. The optional cheese adds extra melt, but you can leave it out for a lighter version. Made with simple pantry staples—black beans (drained and rinsed), corn, diced onion and bell pepper, cilantro, and a taco seasoning blend—each burrito comes together in minutes. After sautéing the vegetables, stir in the beans and corn, cook briefly, then fold in cilantro. Spoon the bean mixture onto warm flour tortillas, roll tightly, and wrap in foil or parchment before freezing for up to three months. Helpful tips for reheating: from frozen, microwave 2-3 minutes or bake 20-25 minutes until hot and melty. Customize with your favorite toppings like salsa, avocado, or shredded cheese if desired. This recipe is perfect for meal-prep enthusiasts, budget-friendly, and a tasty way to enjoy vegetarian comfort food all week long.
Ingredients
black beans
Drain and rinse the beans to remove canning liquid and excess sodium. For a chunkier texture, mash half the beans and leave the rest whole. Substitutions: pinto beans, kidney beans, or chickpeas. If using dried beans, soak and simmer until tender before using.
corn
Use fresh kernels, frozen (thawed), or canned (drained well). For extra sweetness and color, sauté the kernels in a dry skillet until they start to brown. Substitutions: omit entirely or add another vegetable such as diced zucchini.
bell pepper
Red, orange, or yellow peppers add sweetness; green peppers are more grassy and slightly bitter. Dice evenly and sauté until tender. For extra depth, roast the pepper halves under a broiler or over an open flame to deepen flavor before dicing. Substitutions: other vegetables like mushrooms or zucchini.
onion
Dice evenly; sauté until translucent and soft. For milder sweetness, sauté longer or caramelize until golden. Substitutions: shallots or leeks. Tip: chill the onion briefly before dicing to reduce tearing.
cilantro
Cilantro is optional. If using, finely chop leaves (and tender stems) and stir in after cooking for bright herbal notes. If you dislike cilantro or want a milder flavor, substitute with chopped parsley and a squeeze of lime, or omit entirely.
taco seasoning
Store-bought packets are convenient but can be salty. Use one packet for this recipe, but taste and adjust salt. For a custom mix: 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, pinch cayenne. You can also batch and save the rest for future meals.
flour tortillas
Warm tortillas before filling to make rolling easier: wrap in a damp towel and microwave 20–30 seconds or warm briefly in a dry skillet. If tortillas crack, cover with a dry towel while filling. For freezer burritos, wrap individually, then store in a freezer bag; they reheat well in the microwave or oven. Consider using corn tortillas for a gluten-free option.
olive oil
Use olive oil to sauté vegetables and prevent sticking. If you prefer less fat, reduce to 1 tablespoon or switch to a neutral oil like canola. Extra-virgin olive oil adds flavor; for higher heat, choose a more heat-stable oil like avocado oil. Heat the skillet before adding oil to prevent soggy veggies.
Cooking Steps
Step 1: Step 1: Heat olive oil
Heat olive oil in a skillet over medium heat.Tips for beginners: Use a nonstick skillet if you have one to prevent sticking. Let the oil warm for about 1 minute before adding ingredients. This helps prevent scorching.Notes: If your pan is very hot, reduce heat slightly to avoid smoking.Step 2: Step 2: Sauté onion and bell pepper
Dice the onion and bell pepper, then add them to the skillet. Sauté until soft (about 5 minutes).Tips for beginners: Uniform dice ensure even cooking; smaller pieces cook faster. Stir occasionally to prevent sticking.Notes: If you prefer softer vegetables, cook a minute longer; for more bite, pull the pan off heat sooner.Step 3: Step 3: Add beans, corn, and seasoning
Add the black beans (drained and rinsed), corn, and taco seasoning. Stir and cook for another 5 minutes.Tips for beginners: Rinsing beans reduces excess salt; taste and adjust seasoning if needed.Notes: Cook until flavors meld and the mixture is heated through.Step 4: Step 4: Stir in cilantro (optional)
Remove from heat and stir in chopped cilantro (optional).Tips for beginners: Cilantro adds fresh brightness—add it off the heat to preserve aroma. If freezing, you can add cilantro after reheating for a brighter flavor.Notes: If using dried cilantro or none, the dish will still be flavorful.Step 5: Step 5: Fill tortillas with bean mixture
Lay out the tortillas and fill each with the bean mixture in the center.Tips for beginners: Use large tortillas and avoid overfilling to prevent tearing. About 1/3 to 1/2 cup filling per tortilla works well.Notes: Keep filling centered and leave a margin at the edges to seal securely.Step 6: Step 6: Roll burritos tightly
Fold in the sides and roll up tightly to form burritos.Tips for beginners: Tuck in the sides first, then roll with a gentle, steady pressure. Practice makes perfect.Notes: If the seam splits, you can wrap with a strip of tortilla or parchment to help seal.Step 7: Step 7: Wrap for freezing
Wrap each burrito in foil or parchment paper and place in a freezer-safe bag.Tips for beginners: Wrap tightly to prevent freezer burn; label each package with date.Notes: Freezing in a single layer first (on a tray) helps keep them from sticking together.Step 8: Step 8: Freeze and reheating options
Store in the freezer for up to 3 months. Reheat: bake from frozen at 350°F (175°C) for 25–30 minutes, or microwave until hot.Tips for beginners: Label with date and use within 3 months for best texture. If you thaw overnight, reduce reheating time.Notes: Cheese additions should be added after reheating if you want to freeze the burritos with cheese.
Frequently Asked Questions
Do I need to rinse the black beans before using them?
Yes. Drain the can and rinse under cold water to remove excess salt and starch. This helps the filling texture and flavor.
Can I use frozen corn or should I use canned corn?
Both work. If using canned corn, drain it. If using frozen corn, thaw and drain if needed. Add it to the filling once warmed.
How long should I sauté the onion and bell pepper?
About 5 minutes over medium heat, until the onion is translucent and the pepper is tender.
How do I know when the filling is done?
When the beans are heated through, the corn is warm, and the spices are fragrant—about 5–7 minutes after adding the seasoning.
How do I roll burritos without tearing the tortillas?
Warm the tortillas briefly to make them pliable (10–15 seconds in a dry pan or microwave). Place filling in the center, fold the sides in, and roll tightly. If tearing occurs, warm a bit longer to soften.
How do I freeze the burritos?
Let the filling cool, wrap each burrito tightly in foil or parchment, then place in a freezer-safe bag. Label with date and freeze up to 3 months.
How do I reheat frozen burritos?
From frozen, bake or microwave. Oven: 350–375°F (175–190°C) for 20–25 minutes until hot. Microwave: 2–3 minutes, flipping halfway. For best texture, finish in a warm oven for 5–10 minutes.
Can I customize this recipe?
Absolutely. You can add shredded cheese (or vegan cheese), cilantro to taste, or extra veggies. If you add cheese, you can sprinkle some on after reheating too.
What if the filling is too wet or too dry?
If too wet, cook a minute longer to evaporate moisture. If too dry, add a splash of water or a little tomato juice and simmer briefly to loosen.
Is this recipe vegan-friendly?
Yes, the base filling is vegan. To keep it vegan, use vegan cheese or omit cheese. Check that tortillas don’t contain animal fats if strict vegan.
Additional Information
Dietary Considerations
Diet-friendly notes: The recipe is vegetarian and can be made vegan by omitting cheese or using vegan cheese. To accommodate gluten-free diets, use gluten-free tortillas and verify that the taco seasoning is gluten-free. For dairy-free meals, skip dairy toppings or use dairy-free sour cream/yogurt and cheese. This dish contains onion and cilantro; if sensitive to onion or cilantro, adjust or omit. Nut-free option: guaranteed if no nut-containing ingredients are added. For kids, keep flavors mild by choosing mild salsa and a gentle cheese option. If you’re lactose-sensitive, offer a dairy-free crema and a lighter amount of cheese inside for a kid-friendly version.
Pairings
Pairings for Vegetarian Bean & Cheese Freezer Burritos: Enhance the hearty bean filling with bright, fresh toppings and complementary sides. Serve with pico de gallo or salsa verde, guacamole or a dairy-free avocado crema, and a dollop of sour cream or dairy-free yogurt if desired. Include shredded cheese or vegan cheese inside or on top for melty goodness. For balance and texture, pair with cilantro-lime rice, a simple black bean and corn salad, or a light cabbage slaw. Add crunch with homemade or store-bought tortilla chips and a quick corn salad (elote-inspired) on the side. Finish with lime wedges and fresh cilantro. Beverage options: a tangy agua fresca (lime or mango), sparkling water with lime, or a light Mexican lager for adults. This combination works well for weeknights, meal-prep lunches, or potluck spreads.
Serving Suggestions
Reheat from frozen by choosing a method that fits your time and texture preference. Microwave: remove any foil, wrap burrito in a damp paper towel, and heat 2–3 minutes per burrito, flipping halfway, until hot inside. Oven: preheat to 350°F (175°C), keep burritos wrapped in foil, and bake 25–30 minutes until heated through; uncover for the last 5 minutes if you like a crisper tortilla. Air fryer: 350°F (175°C) for 10–12 minutes, turning halfway. For crispier tortillas, finish in a dry skillet over medium heat for 1–2 minutes per side after reheating. Serve immediately with desired toppings and a side salad or rice. Label and freeze leftovers up to 3 months; reheat once. Optional toppings to customize each serving: sliced jalapeños, chopped cilantro, pico de gallo, and a squeeze of fresh lime.
Vegetarian Bean & Cheese Freezer Burritos
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Description
Quick and satisfying burritos packed with flavorful beans and veggies, perfect for a healthy meal on-the-go!
Ingredients
- black beans: 1 can
- corn: 1 cup
- bell pepper: 1 medium
- onion: 1 medium
- cilantro: 0 bunch
- taco seasoning: 1 packet
- flour tortillas: 4 large
- olive oil: 2 tablespoons
Date Created:
11/30/2025