Ive madea chicken version of freezer burritosbefore, but this veggie-packed version is another great option!

Assemble, wrap in foil and freeze.

Dinner is waiting and ready when you are!

A plate of black bean, corn, and pepper freezer burritos with guacamole and sour cream on the side.

Simply Recipes / Nick Evans

Making them at home allows you to customize the filling and stuff them full to your hearts content!

Lets make some great burritos to stock your freezer!

My kids love helping me measure the ingredients out and wrapping them in foil.

A plate of black bean, corn, and pepper freezer burritos with guacamole and sour cream on the side.

Simply Recipes / Nick Evans

Veggie Burrito Filling

I split my fillings for these burritos into three different layers.

I make a simple cilantro rice for this layer.

Second, peppers and onions!

Veggie burritos with beans, corn, and peppers cut in half and set on a plate.

Simply Recipes / Nick Evans

Swaps and Substitutions for Freezer Burritos

Each layer is pretty flexible.

Feel free to play around with the exact ingredients in each layer.

Then add your fillings to the lower third of the tortilla.

Holding two halves of a freezer-friendly vegetarian burrito.

Simply Recipes / Nick Evans

This will keep the burrito together and will also keep the ingredients tightly sealed inside.

Its ready to freeze!

it’s possible for you to freeze them individually or stick all the burritos in a freezer safe bag.

A skillet with chopped vegetables to make black bean, corn, and pepper freezer burritos.

Simply Recipes / Nick Evans

How to Reheat Frozen Burritos

There are two ways to reheat frozen burritos.

Oven Method:Just pop the burrito (in the foil) into a 400F preheated oven.

Tortilla chips are always a good match.

A skillet with black bean mixture to make black bean, corn, and pepper freezer burritos.

Simply Recipes / Nick Evans

Use them to scoop up any fillings that spill out!

Cover with 1 inch of cold water and place over medium heat.

Once the rice is simmering, give it a stir, turn heat down to low, and cover.

Tortillas, rice, cheese, black bean mixture, and peppers in bowls to make veggie burritos with beans, corn, and peppers.

Simply Recipes / Nick Evans

Cook until rice has absorbed the water and is tender, 15-20 minutes.

Return to the stove off heat, cover, and let the rice steam for 5 minutes.

Stir in cilantro and lime juice.

Assembling freezer-friendly vegetarian burrito.

Simply Recipes / Nick Evans

Cook until veggies start to caramelize in places and soften, about 15 minutes.

Transfer veggies into a bowl and set aside.

Cook for 4-5 minutes until tomatillos start to break down.

Veggie burrito with beans, corn, and peppers on a white plate.

Simply Recipes / Nick Evans

Use the back of a fork to mash them slightly.

Then remove from heat and scoop into another bowl.

Tear off 8 pieces of aluminum foil large enough to wrap a filled burrito.

A row of Veggie burritos with beans, corn, and peppers wrapped in foil.

Simply Recipes / Nick Evans

Wrap a stack of flour tortillas in a damp paper towel.

Heat them in the microwave for 20-30 seconds until they are warm and pliable.

Place the stack next to the foil.

Take one tortilla from the stack and keep the remaining wrapped.

Place it on top of a piece of foil.

Leave space at each end.

Once formed, wrap the burrito in heavy-duty aluminum foil.

Repeat with all burritos.

To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate.

Microwave on defrost for 7 minutes per side or until the burrito is completely thawed.

To reheat in an oven, preheat to 400F.

Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes.

Remove and unwrap burrito.

Return back to oven for 10 minutes for a crispy tortilla.

Serve burritos with sour cream and guacamole.