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5-Ingredient Vegetarian Freezer Burritos

These 5-ingredient vegetarian freezer burritos are perfect for making a big batch of and then having for lunches throughout the week.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 10


  • 1 cup dry brown rice cooked (yields about 2 cups)
  • 10-12 soft tortilla shells
  • 2 cans black beans drained
  • 1 cup salsa to heat level of your liking
  • 1 1/2 cups Mexican blend shredded cheese


  • Cook rice according to package instructions (I cook this ahead of time).
  • Lay a tortilla shell on a board, add a few spoonfuls of brown rice, then topp with a few spoonfuls of black beans, salsa and a pinch of shredded cheese.
  • Roll the burrito tightly.
  • Wrap the burrito in plastic wrap and then put in a ziplock freezer bag. Repeat until all the burritos are made.
  • To warm the burritos: I like the toaster oven method best- I remove the burrito from the freezer and remove plastic wrap. Put on a plate and cover with a paper towel and microwave for 30 seconds, then put in the toaster oven on high heat for 10 minutes, flipping half way through, until both sides start to brown slightly.
  • If you don't have a toaster oven, simply microwave burrito on a plate on high, covered in a paper towel for 1 minute, then flip the burrito and microwave for an additional minute. Let sit in the microwave for one minute, then remove and enjoy. Sometimes I've had to microwave for an additional 30 seconds if the burrito is really stuffed!


Serving: 1g | Calories: 330kcal | Carbohydrates: 31g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 624mg | Fiber: 7g | Sugar: 2g