Black Bean Fajita Burritos for the Freezer | www.infinebalance.com #vegetarian #recipeBy 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.
Freezer Black Bean Fajita Burritos | www.infinebalance.com #vegetarian lunchWhat 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. 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.  Freezer Black Bean Fajita Burritos | www.infinebalance.com #vegetarian lunch

These Black Bean Fajita Burritos are vegetarian and filling. The prep takes about 30 minutes and makes about 8 burritos. They will keep frozen for a few months. Just be sure to mark the date on the bag when you freeze them so you don’t forgot when you made them.

Freezer Black Bean Fajita Burritos

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


  • 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 1/4 cup of water
  • 1 cup cooked brown rice
  • 1/4 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 1/2 of a lime
  • shredded cheddar or mexican blend cheese about 2 cups
  • 8-10 large tortilla shells


  • How to wrap a burrito
  • 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 1/4 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 damping a paper towel and rolling a stack of wraps into a roll with the paper towel around them, then heat in the microwave for 45-60 seconds. Until they are warm to touch.
  • Lay a tortilla down on a cutting board or work surface. Down the middle of the tortilla, place about 1/4 cup of cheese and 1/2 -2/3 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 1-1/2 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.
Trish Cowper