• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
subscribe
search icon
Homepage link
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
×
You are here: Home » Recipes

Published: Nov 4, 2015 · Modified: Feb 12, 2022 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Freezer Black Bean Fajita Burritos

Share it!

blackbean fajita filling in a skillet with red and green peppers
Jump to Recipe Print Recipe
These burritos are great to have stashed in the freezer for quick grab and go lunches.
Prep Time30 minutes mins
Cook Time2 minutes mins
Total Time32 minutes mins
Servings: 8 burritos
Calories: 392kcal
Vegetarian
Lunch, Make ahead

Make a batch of these freezer black bean fajita burritos and have a healthy vegetarian lunch ready to go any time you want. Just like store-bought, but a fraction of the price and you can control what goes inside, each burrito reheats in about 2 minutes.

Looking for more make ahead lunch ideas? Check out my favourite make-ahead kale salad and this versitle baked tofu that I put on everything!

blackbean freezer burriots, the filling, burritos ready for the freezer and ready to eat

By nature, I am not a freezer stasher. I am not one of those with meals for days stocked away in the deep freeze for the just-in-case. I'm not that organized. If I'm lucky I might find a bag or two of cooked beans or grains, or maybe half of a batch of soup. But no casseroles or prep dinners.

Black bean freezer burritos for make-ahead lunches

What I do like to have in my freezer are single-serve things.

Things that I can grab on my way out the door when I don't have time to put together a lunch for myself.   More importantly, I like to have things I can stuff into my husband's hand as he leaves for work. He has a hard time taking a break to feed himself. I figure if I can help him make the decision about what to eat, actually eating should be a no-brainer.

I believe all meals are created equal.  And I will do what I can to ensure no lunch is missed. A day without lunch is just not a good day.

These black bean burritos are perfect and make lunch decisions easy. Whether you are at home and need something quick, or throw one in your bag to heat up later in the day, a burrito is a complete meal - full of protein from the beans, veggies, healthy brown rice, all wrapped up in a flour tortilla.

How to prepare burritos for the freezer

Step 1 - Make the filling.

This is an easy filling of sauteed peppers (I like green and red), some onions, black beans, of course, cooked brown rice and some spices. I add a splash of water once the beans and rice are added to help heat them both through and make a bit of a sauce.

Use your favourite fajita spice mix packet or make your own.

Since these burritos will be frozen and then reheated, I like to make sure the filling gets nice and thick so it doesn't make the wrapper soggy later. Adding a little brown rice helps absorb the juices.

I use leftover cooked rice for this recipe.

I use leftover cooked rice for this recipe

TIP -- make a little extra rice next time and plan to use the leftovers for this burrito recipe.

Allow the filling to cool before rolling the burritos.

blackbean fajita filling in a skillet with red and green peppers
simple black bean fajita filling with sweet peppers and onions

Step 2 - Warm the flour tortillas before wrapping.

This step is important. Cold tortillas will crack and break when you bend them and wrap them around the filling. Warming the tortillas in the microwave for 30 seconds to 1 minute (depending on how many you are doing at once) will make them more pliable and easier to wrap around fillings.

How to warm tortillas in the microwave

I do this by damping a paper towel and rolling a stack of tortillas gently into a roll with the paper towel around them. Then heat the bundle in the microwave for 45-60 seconds. They are warm enough when they are warm to the touch.

Step 3 - Roll burritos

Lay a tortilla down on a cutting board or work surface.

Down the middle of the tortilla, place about ¼ cup of cheese and ½ -⅔ cup of the bean and vegetable mixture on top of the cheese.

Fold the sides of the burrito in towards the center and then fold the bottom over the filling forming a pocket.

Roll the rest of the way up.

See step by step in the image to the right -->

step by step guide to rolling a burrito

Wrap each burrito individually in wax paper. And stack several wrapped burritos in a large zip-top plastic bag for freezing.

When ready to eat, take out what you need and allow to thaw slightly before reheating.

a ziptop plastic freezer bag with black bean fajita burritos individually wrapped for freezer storage
freezer burritos ready for the freezer

How to use frozen burritos

I tend to take these out of the freezer first thing in the morning and let them thaw at room temperature until lunch time. Then they only take a couple of minutes in the microwave - at most - to heat through and be ready to eat. If you cook them from frozen they will take a bit longer, but still we are talking minutes to a meal.  

Remove wax paper before reheating and place on a microwave safe plate.

To cook mostly thawed - Microwave on high 1-½ to 2 minutes. I like to test the center with a sharp knife to make sure they are heated all the way through. Allow to stand and cool about 5 minutes before eating.

To cook from frozen - Microwave on high 2-3 minutes. I like to test the center of the burrito by poking with a sharp knife to make sure it is hot all the way through. Allow to stand and cool for about 5 minutes before eating.

black bean fajita burritos cut in half and served on a while plate

Storage

These Black Bean Fajita Burritos will keep frozen for about 3 months.

Be sure to mark the date on the bag when you freeze them so you don't forgot when you made them.

📖 Recipe

blackbean fajita filling in a skillet with red and green peppers
5 from 3 votes

Freezer Black Bean Fajita Burritos

These burritos are great to have stashed in the freezer for quick grab and go lunches.
Prep Time30 minutes mins
Cook Time2 minutes mins
Total Time32 minutes mins
Servings: 8 burritos
Calories: 392kcal

Ingredients

  • 2 large bell peppers thinly sliced
  • 2 small red onions thinly sliced
  • 1 teaspoon chilli powder
  • 1 package fajita seasoning mix I used low sodium Ol El Paso, plus ¼ cup of water
  • 1 cup cooked brown rice
  • ¼ teaspoon salt or to taste, depends if you use low sodium beans or not
  • 1 19 oz can black beans rinsed and drained (about 2 cups cooked)
  • juice of ½ of a lime
  • shredded cheddar or mexican blend cheese about 2 cups
  • 8-10 large tortilla shells

Instructions

  • In a large skillet heat olive oil over medium heat and add peppers and onions. Cook until vegetables are soft, but not browned, about 7 minutes. Add fajita seasoning mix, chili powder and ¼ cup of water and stirr well toc combine. Allow the mixture to cook down slightly and thicken, stir in salt, brown rice, black beans and lime juice. Simmer for a few more minutes. Mixture will thicken slightly, then remove from heat.
  • Heat tortilla wraps so they are easier to wrap without breaking. I do this by dampening a paper towel with a little bit of water and rolling a stack of wraps into a roll with the paper towel around them. Heat the bundle in the microwave for 45-60 seconds. Until they are warm to the touch.
  • Lay a tortilla down on a cutting board or work surface. Down the middle of the tortilla, place about ¼ cup of cheese and ½ -⅔ cup of the bean and vegetable mixture on top of the cheese. Fold the sides of the burrito in towards the center and then fold the bottom over the filling forming a pocket.
  • At this point, just roll the rest of the way up.
  • Wrap each burrito separately in wax or parchment paper for storing in the freezer. Place 3-4 burritos in a large freezer bag and label

To Reheat:

  • Remove wax paper and place on a microwave safe plate. Microwave on high for about 2 minutes. How long will depend on how frozen the burrito still is when you put in the microwave. I usually take mine out of the freezer first thing in the morning and let it sit out on the counter until lunch time so 1-½ to 2 minutes usually does just fine. Check the center to be sure it is hot all the way through. Allow the burrito to cool slightly before eating.

Notes

Assembled burritos will keep in the freezer for about 3 months.
See post for step by step instructions for rolling burritos.
Calories: 392kcal (20%) Carbohydrates: 53g (18%) Protein: 17g (34%) Fat: 13g (20%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 27mg (9%) Sodium: 958mg (42%) Potassium: 468mg (13%) Fiber: 8g (33%) Sugar: 5g (6%) Vitamin A: 1547IU (31%) Vitamin C: 56mg (68%) Calcium: 283mg (28%) Iron: 4mg (22%)
Trish | The infinebalance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

More easy Tex-Mex recipes

  • Sweet potato and chickpea taco bowls
  • Easy slow cooker tacos
  • Chipotle Rice Casserole
  • Slow cooker black bean and barley burritos
  • Sweet potato and Kale Tortilla Soup
  • Chipotle black bean and red pepper stew

More Vegetarian Recipes

  • a stack of 3 vegan morning glory muffins made with sprouted spelt flour
    Vegan Morning Glory Muffins made with Sprouted Spelt Flour
  • kale and couscous salad with goat cheese and apricots
    Goat Cheese & Kale Salad with Couscous
  • whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds
    High Protein Cottage Cheese Breakfast Bowls
  • lentil salad with carrots and peas in while serving bowl
    Easy Lentil and Pea Salad

Share it!

The latest recipes

a stack of 3 vegan morning glory muffins made with sprouted spelt flour

Vegan Morning Glory Muffins made with Sprouted Spelt Flour

a stack of Hello, Dolly! chocolate chip cookies

Hello, Dolly! Chocolate Chip Cookies

kale and couscous salad with goat cheese and apricots

Goat Cheese & Kale Salad with Couscous

whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds

High Protein Cottage Cheese Breakfast Bowls

lentil salad with carrots and peas in while serving bowl

Easy Lentil and Pea Salad

maple cheesecake with maple whipped cream and maple glazed pecans on a table

Canadian Maple Cheesecake

Reader Interactions

Comments

    5 from 3 votes (3 ratings without comment)

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. B says

    December 10, 2016 at 3:22 pm

    This recipe is amazing! Its easy for lunches during the week and very inexpensive. I don't care for peppers so I used finely chopped broccoli tops instead because that's what I had laying around and it was good!

    Reply

Primary Sidebar

Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

Popular

  • a stack of Hello, Dolly! chocolate chip cookies
    Hello, Dolly! Chocolate Chip Cookies
  • maple cheesecake with maple whipped cream and maple glazed pecans on a table
    Canadian Maple Cheesecake
  • baked vanilla donuts with sprinkles on a baking rack
    Baked Vanilla Donuts
  • open jar of honey strawberry jam with a spoon in it
    Low-Sugar Strawberry Jam with Honey & Vanilla
  • spinach mac and cheese with crispy bread crumb topping in a red casserole dish
    Creamy Spinach Mac and Cheese
  • Healthy Winter Salads to Start Your New Year!
  • sesame butter cookies on a marble counter top
    Sesame Butter Cookies
  • pumpkin butter in a mason jar with a spoon and on a cutting board
    Make your own pumpkin butter from scratch

Footer

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up!! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

7ads6x98y

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.