Vegan Freezer Burritos (Mexican Style)
Looking to simplify your life without sacrificing flavor? These vegan freezer burritos are just the thing! Instead of preparing complicated meals after a long day, take a load off and fill your freezer with these burritos. They make a perfect meal prep and add some ease to your day.
These vegan freezer burritos are simple to make, super filling, and loaded with nutritious ingredients. Each one is packed full of delicious vegetables and seasonings. My addictive homemade sour cream, made with five simple ingredients, makes them stand out even more. These mouth-watering burritos are a recipe you won’t want to skip.
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WHY YOU’LL LOVE THESE VEGAN FREEZER BURRITOS
Great for meal prep – Cooking these vegan freezer burritos is an easy way to get a home-cooked meal on the table in just a few minutes. Frozen burritos can last in the freezer for months, so this recipe can be multiplied easily without worrying about them going bad or wasting food. Heat your vegan freezer burritos using your preferred method when you’re ready for a bite. It’s that simple!
High in protein – These vegan freezer burritos hold quite a bit of protein. One can of black beans contains nearly 9 grams of protein, and one cup of quinoa contains around 8 grams. A block of tofu typically has more than 20 grams of protein. This doesn’t even consider the protein in the vegetables used for this recipe. Combining these ingredients creates a delicious, simple meal packed full of protein.
Packs a healthy punch – While you can adjust the ingredients to your preferences, I used white onion, garlic, red bell pepper, yellow bell pepper, zucchini, and tomato. Different colors of fruits and vegetables contain unique phytonutrients. Eating various colorful vegetables is a great way to ensure your body gets necessary nutrients. This recipe has almost all of them. These burritos also contain deliciously healthy ingredients like quinoa, black beans, and tofu.
HOW TO MAKE VEGAN FREEZER BURRITOS
PREPARE YOUR VEGETABLES AND QUINOA
Dice the white onion and sauté in a pan until translucent. Add the rest of the veggies and cook for a few more minutes. While the vegetables simmer in the pan, cook the quinoa according to the package instructions.
SPICE IT UP
Rinse and drain the can of black beans. Add spices, your prepared quinoa, and black beans to the pan and mix well to combine.
MAKE YOUR CASHEW SOUR CREAM
Make your cashew sour cream by blending all ingredients in a high-speed blender. Add it to your burrito filling along with the chopped cilantro and mix.
ASSEMBLE YOUR BURRITOS AND FREEZE
Divide the filling into six tortillas and wrap them nicely and tightly in aluminum foil or parchment paper. Wrap each tortilla up one burrito at a time. Place your burritos in the freezer and reheat them when you’re ready to enjoy!
RECIPE TIPS FOR VEGAN FREEZER BURRITOS
Make it gluten-free: If you’re looking to enjoy gluten-free vegan freezer burritos, simply switch to your favorite gluten-free tortillas.
Make it nut-free: Skip the homemade cashew sour cream for a nut-free option. Tofu can be used in place of nuts to make an alternative sour cream, or you can try a dairy-free store-bought option instead.
Make it soy-free: You can make it soy-free by swapping the tofu for plant-based sausage, seitan, plant-based beef, or soy-free tofu such as fava bean tofu.
For extra convenience: Use a premade taco seasoning pack to season your burritos.
Before storing: Let the burritos come to room temperature before putting them in the freezer for best quality.
REHEATING INSTRUCTIONS FOR VEGAN FREEZER BURRITOS
My favorite and fastest method – Remove the foil and microwave for 5 minutes to defrost, then air fry for 7 minutes until crispy.
Microwave – Remove the foil and microwave for 4-5 minutes flipping halfway through
Air Fryer – 350f with foil for 10 minutes and without for 4 to make them nice and crispy!
Oven – 400f with foil for 15-20 minutes. Remove the foil and cook for 5 minutes to make them nice and crispy.
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Vegan Freezer Burrito (Mexican Style)
Ingredients
- 6 whole wheat tortillas 10 in
- 1 white onion
- 5 clove garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 tomato
- 1 cup cooked quinoa
- 1 can black beans
- 1.5 block tofu
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp salt
- 1/2 bunch cilantro
For the Cashew Cream
- 1/2 cup Raw Cashews
- 1/4 cup Water
- 3/4 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Juice
- 1/8 tsp Salt
Instructions
- Sauté your onion until translucent, then add in the rest of your veggies and garlic and cook for a few more minutes.
- Add your spices, quinoa, and black beans and mix well to combine.
- Make your cashew sour cream by blending all ingredients in a high-speed blender. Add into your burrito filling along with the chopped cilantro and mix.
- Divide your filling into 6 tortillas and wrap them nice and tight in some aluminum foil or parchment paper.
- Place your burritos in the freezer and reheat them when you're ready to enjoy! Reheating instructions are above.