My Vegan Bean Burrito Recipe for Postpartum and Busy Families

Freezing meals like this vegan bean burrito recipe ahead of time is one of the best ways to prepare for a new baby, and to ensure your family always has a quick meal if no one feels like cooking. 

Freezing homemade vegan bean burritos ahead of time for busy nights and postpartum meals.

This is a basic recipe for bean burritos that you can adjust based on your preferences. While it did take me about an hour to assemble all the burritos, most of that time was just in preparing the countertop with all my supplies, so it would have taken close to that amount of time to make just one meal's worth of burritos.

The glory is that once the work is done ahead of time, all you have to do is reheat when you need to eat. This is an excellent snack to put in the freezer for busy weeknights and hungry teenager snacks in addition to being perfect for your postpartum meals when you don't have the energy to come up with a healthy meal idea.

They're also way cheaper than buying vegan bean burritos at the store. I cooked my beans myself rather than buying cans, and only added a little bit of vegan cheese for fun. They could easily be made without cheese. I'd estimate they came to less than $1 each.


Vegan Bean Burrito Recipe

Makes 30 burritos

Ingredients:

  • 3.5 cups water, rinsed
  • 2 cups brown rice (I used short grain, but whatever you like best is fine)
  • 4-5 yellow onions, chopped
  • 2 Tbsp. olive oil
  • 4-5 cups black beans (4 cups is about two 15oz cans)
  • 4-5 cups kidney beans (or just double one or the other)
  • 2 cups corn kernels
  • 6 cups chopped bell peppers (I used a frozen mix of red, yellow, and green)
  • 2 tsp. cumin, divided
  • 2 tsp. garlic powder, divided
  • 2 tsp. onion powder, divided
  • 2 tsp. dried parsley, divided
  • salt and pepper to taste
  • fresh cilantro, chopped
  • Daiya cheese, optional (I used about 1 cup total)
  • salsa, optional
  • 30 whole wheat tortillas
  • 30 pieces of aluminum foil

Directions:

Start by making the rice. Bring the water to a boil and add in the rice. Return the water to a boil, then lower the temperature to low and cover the rice. Allow it to cook without stirring until all the water is absorbed, about 45 minutes.

While the rice cooks, heat the oil in a large saucepan on medium heat. Add the onions and a few pinches of salt and allow to cook until translucent, about 5-10 minutes. Remove from the heat and put them in a small bowl that you can position near your burrito making surface.

Put the beans in two separate bowls and add cumin, garlic powder, onion powder, parsley, salt, pepper and cilantro. Taste to see if you need to add salt or any other spices.


Prepare your working space with all of the ingredients for these frozen bean burritos.

Once the rice is cooked, you're ready to assemble. I waited until everything was cooled down and then lined all the ingredients up in bowls in front of my cutting board.

To make the tortillas easier to fold, I covered them with a damp paper towel and microwaved them for 30 seconds.


Assembly:

Step one of making bean burritos is to place in a few tablespoons of brown rice.

Place one tortilla in front of you. Add about 1/4 cup rice in the middle.


Step two of making bean burritos is to layer in your prepared beans.

Add 1/4 cup beans, and then small handfuls of corn, peppers, and nondairy cheese.


Step three of making bean burritos is to add in your chosen vegetables.

I noticed that I added way too much to the first few burritos I made, so I had to adjust amounts as I went along.


To fold bean burritos, start by gently closing in the sides of the burrito.

To fold up your bean burritos, start by folding both sides in slightly, enough to hold in the filling.


The second step in folding bean burritos is to fold the bottom up over the side folds to hold in the filling.

Next gently fold up the end closest to you.


Then roll from the bottom up, clasping the tortilla as you go to encouraged the filling to pack into the space you're already filling rather than spilling out the top.


Wrap your bean burritos tightly in aluminum foil to help them hold their shape and preserve freshness.

Roll over so the top seam ends up on the bottom of your burrito and then transfer it to aluminum foil.

Because these are going to be frozen, any mistakes you make are easily forgotten because it will freeze together and you won't have to deal with the mess until you go to eat the burrito.

Roll the burrito in the foil one revolution, fold the edges in, and then continue rolling to the edge of the burrito.


Finished vegan bean burritos, wrapped in foil and then stored in a plastic bag will keep for 3 months in the freezer.

I stored about 6-8 burritos in a large freezer bag. They should last in the freezer for about 3 months, which is perfect timing for preparing in your last trimester and then eating before you start feeling like cooking again.

To heat the bean burritos, you can simply pull them out of the foil and place them on a microwave-safe plate, cover with a damp towel and heat for 3 minutes. You could also use an oven or toaster oven to reheat until the filling is warm.

I hope you enjoyed this vegan bean burrito recipe. I'd love to hear your comments and variations on this recipe below. 


› Bean Burrito Recipe

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by Cathleen Woods   |   © Copyright 2010-2017   |   Vegan-Momma.com

Disclaimer: Everything in this website is based upon information collected by Cathleen Woods, from a variety of sources. It is my opinion and is not intended as medical advice.
It is recommended that you consult with a qualified health care professional before making a diet change.