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.
Servings Prep Time
6burritos 20minutes
Cook Time Passive Time
20minutes 60minutes
Servings Prep Time
6burritos 20minutes
Cook Time Passive Time
20minutes 60minutes
Ingredients
Black beans
Sweet potatoes
Zucchini
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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