Vegan Burrito Meal Prep Recipe: Tired of last-minute lunches and pricey takeout? These freezer-friendly vegan burritos are your perfect solution. Packed with plant-based protein and vibrant veggies, they’re hearty, delicious, and ready in minutes after a simple weekly prep session. Let’s make your lunches exciting again.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, rinsed
- 1 cup cooked rice (brown or white)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- ½ cup salsa
- 4 large flour tortillas
- Optional extras: avocado slices, vegan cheese, fresh cilantro, lime juice
Step By Step Directions:
1. Sauté the Veggies: In a large pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the garlic and bell pepper, cooking for another 5 minutes.
2. Build the Filling: Add the black beans, cooked rice, frozen corn, and taco seasoning to the pan. Stir everything together and cook for 5-7 minutes, until heated through. Turn off the heat and mix in the salsa. This adds moisture and flavor. Let the mixture cool slightly—this prevents soggy tortillas.
3. Wrap Your Burritos: Lay a tortilla flat. Spoon a generous portion of the filling onto the lower third. Add any extras like a sprinkle of vegan cheese. Fold the sides in, then tightly roll from the bottom up, tucking the filling in as you go.
4. Meal Prep & Store: Wrap each burrito in parchment paper or foil. Place them in a freezer bag or container. They’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months.
To Enjoy: For a soft burrito, microwave from frozen for 2-3 minutes (flip halfway). For a crispy wrap, remove the foil and bake at 375°F (190°C) for 20-25 minutes from frozen.
This simple recipe is a game-changer. Make a batch this Sunday and thank yourself all week long!
Also Read: 5-Minute Overnight Oats Jar Recipe Vegan Breakfast That Makes Mornings Easy
vegan burrito Meal Prep Recipe
Whip up easy vegan burritos for weekly lunches! Simple, freezer-friendly recipe with black beans, rice, and veggies. Perfect for meal prep.
Type: Main Course, Meal Prep
Cuisine: Mexican-inspired, Vegan
Keywords: vegan burrito Meal Prep Recipe, vegan burrito Recipe
Recipe Yield: 4 Servings
Calories: 380 Kcal
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Recipe Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, rinsed
- 1 cup cooked rice (brown or white)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- ½ cup salsa
- 4 large flour tortillas
- Optional extras: avocado slices, vegan cheese, fresh cilantro, lime juice
Recipe Instructions:
Step 1: Sauté Base:
- Heat oil in a pan. Cook onion until soft (~4 min). Add garlic and bell pepper; cook 5 min more.
Step 2: Mix Filling:
- To the pan, add black beans, rice, corn, and taco seasoning. Cook 5-7 min until hot. Off heat, stir in salsa. Let cool slightly.
Step 3: Assemble:
- Lay tortilla flat. Add filling to lower third with optional extras. Fold sides in, then roll tightly from bottom up.
Step 4: Storing:
- Wrap each burrito in parchment/foil. Store in a container or bag. Fridge: 3-4 days. Freezer: up to 3 months.
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