Vegan Black Bean Burritos – Freezer Friendly

vegan burrito recipe

I used to eat Amy’s frozen burritos all the time. Nothing is easier than popping a burrito in the microwave, burning the crap out of your mouth, and eating the entire thing in four bites. Now I’m trying to save money and lower my impact. It’s time that I create a replacement for my beloved $4 Amy’s burrito. (Recipe’s at the bottom!)

vegan burrito recipe

Black beans are the basis of this burrito and also my diet. They are incredibly easy to make with my Instant Pot. I can have a batch of beans go from dry to ready in less than an hour, no soaking required. If you don’t have an IP I recommend using a slow cooker overnight, and if not, canned beans will do.

vegan burrito recipe
Remember the first time I tried to make dried beans? I’ve come a long way.

For this recipe I included some sauteed zucchini for the healthy factor and roasted sweet potato for a complete meal. In all honesty I usually make these burritos with just beans and salsa (lazy) and still find them awesome.

vegan burrito recipe

I use store-bought salsa because I’m only human.

vegan burrito recipe

Walter is an expert burrito-roller so I leave that up to him.

vegan burrito recipe

After a spin in the microwave these burritos are not the most beautiful, but they are absolutely delicious. Having a batch of burritos in our freezer at all times has genuinely made my life a bit easier and has kept me from getting food delivered. I’m looking forward to make more freezer-friendly recipes.

vegan burrito recipe

Enjoy!

Print Recipe
Vegan Black Bean Burritos - Freezer Friendly
These simple burritos are perfect for a fast and healthy dinner. Make them on a weekend and then unfreeze one after a busy day at work.
vegan burrito recipe
Keyword beans, burritos, recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
burritos
Ingredients
Black beans
Sweet potatoes
Zucchini
Keyword beans, burritos, recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
burritos
Ingredients
Black beans
Sweet potatoes
Zucchini
vegan burrito recipe
Instructions
Black beans
  1. Turn the Instant Pot to Saute and add oil
  2. Cook the onion, garlic, and spice until the onion is tender, about 15 minutes
  3. Turn the Instant Pot off and add the beans, water, bay leaves, and Better Than Bouillon
  4. Put Instant Pot lid on, set the valve to sealing, and cook the beans for 45 minutes
  5. I tend to do a quick pressure release since I'm impatient, but natural release will prevent any liquid from squirting out the top
Sweet potatoes
  1. Preheat oven to 425 degrees
  2. Toss potato chunks with oil and spices
  3. Bake 45 minutes, flipping half-way
Zucchini
  1. Toss the zucchini and diced onion in the oil and spices
  2. Saute over medium heat until just tender, about five minutes
Prepare burritos
  1. Make sure all your ingredients are properly salted to taste
  2. Fill each tortilla with about 1/3 cup of beans, sweet potatoes, and zucchini
  3. Add two tablespoons of salsa to each
  4. Roll the burritos as snugly as possible. Here is a helpful video: https://www.youtube.com/watch?v=e6P87fk9F5c
  5. Saute the burritos to seal and on all sides if you prefer
  6. Place in container and freeze
  7. To reheat, cook on 70% power for 4 minutes. Cut in half, and cook for another 2 minutes at 70%. Be careful they will be hot!

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