Vegan Burritos Recipe (Meal Prep, Freezer Recipe)

Lunch is taken care of with these amazing Vegan Burritos that are filled with a delicious wild rice blend, sweet potatoes, and corn. The freezer burritos are perfectly suitable for meal prep. One batch takes care of 8 lunches.

This wonderful vegetarian burrito recipe is sponsored by Floating Leaf. Their fantastic Sprouted Black Bean Organic Brown Rice Prairie Blend takes care of both the rice and beans in the burrito filling.

Whenever I make homemade burritos they are always a huge hit with my family. But interestingly enough, I have only ever made Breakfast Burritos.

When Floating Leaf asked me to create a nutritious recipe with one of their Prairie Blends, the Sprouted Black Bean Wild and Brown Rice blend called my name! And right away I had to think of how perfect the bean and rice mix would be for a vegan burrito recipe.

Same as with the breakfast burrito recipe I wanted to make these lunch (or dinner) burritos freezer-friendly. Because what’s not to love about prepping only once and ending up with 8 meals?!

HOW TO MAKE VEGAN BURRITOS

Making this easy burrito recipe couldn’t be much simpler. All you do is prep and cook the 2-part filling, place it on a tortilla, and roll everything up.

And you are ready to freeze or enjoy the homemade burritos with your favorite condiments.

WHAT TO PUT IN A VEGAN BURRITO

The vegetarian burrito filling recipe consists of two simple parts.

1. THE SALSA RICE & BEAN BLEND

Floating Leaf Prairie Blends include a variety of healthy rice, legumes, and grain varieties. The blend I am using for this recipe has organic wild and brown rice, sprouted black beans, hulled milled, and daikon radish seeds.

Woah!! Talk about a powerhouse of nutrients and plant based protein!

What I love about this blend personally is the awesome texture variety. I am known to love contrasting textures in my food and this blend of grains, legumes, and seeds delivers on texture big time!

To take the flavour and textures up one more notch I cook the rice blend with vegetable broth and my favorite chunky salsa. It’s a perfect way to get all the TexMex flavours into this dish.

2. SWEET POTATO, RED ONION, CORN MIX

While the salsa rice blend is cooking (it takes about 40 minutes) you can prepare the second part of the filling. A delicious mix of sweet potato cubes, red onion slices, and corn seasoned with taco seasoning (or any other Mexican/TexMex seasoning of your choice).

Sauté the sweet potato cubes to give them a little colour before adding the sliced red onion. Let steam covered until they start to soften.

Then stir in the corn (your choice of canned, fresh or frozen) together with the taco seasoning. Cover again and keep cooking until the sweet potato cubes have completely softened.

This takes only about 10 minutes cooking time. So be sure to put on the rice blend before you do anything else. While the rice cooks (40-45 minutes) you have plenty of time to prep and cook everything else.

BEST TORTILLAS FOR BURRITOS

Burritos are made with flour tortillas. To keep the recipe clean eating and as nutritious as possible I am using whole wheat tortillas.

Since I live in Mexico I get them from a tortilleria that makes them fresh every day without any preservatives and additives. You might also be able to get some nutrient dense ancient grain tortillas in your store.

BURRITO TORTILLA SIZE

To be able to neatly wrap up the goodness of the burrito filling you need a large tortilla size. Mine are about 12″ (30cm), but 10″ (25cm) will work too.

To roll up the burrito, lay the large tortilla down on a flat surface. Place the filling just below the center of the tortilla.

Then, fold in the sides and roll the burrito up tightly from the bottom.

HOW TO FREEZE BURRITOS

You may have noticed that the filling only includes freezer friendly ingredients. There is no guacamole added inside the burritos to ensure best results even after reheating.

To prep the burritos for freezing wrap them in a piece of parchment paper, cling film, or aluminum foil. Personally, I prefer parchment as the most eco-friendly option. If you have that many Bee’s wraps or reusable freezer-safe sandwich bags, that’s even better.

Store the wrapped burritos in a large freezer-safe container or freezer bag.

HOW TO REHEAT FREEZER BURRITOS

There are 3 options for reheating the freezer burritos.

Microwave:

Place the frozen burrito on a plate (remove wrapping if using cling film or aluminum and place a piece of paper towel on top). Heat for 2 minutes, then flip the burrito and heat for another 2 minutes or until heated through the center.

Oven:

Place the frozen burrito in the fridge to thaw overnight. The next day place it on a baking sheet in a 350°F oven (cling film or aluminum removed) for 20-30 minutes until heated through.

Stove/Panini Press:

A healthy burrito that has been thawed in the fridge overnight can also be reheated on the stove in a lightly oiled skillet on lowest heat for about 10 minutes. Flip once halfway through.

Or place the thawed sweet potato burrito in your panini press until heated through to the center.

Serve the reheated veggie burritos with your favorite toppings or condiments. My favorite is guacamole.

ITEMS I USED TO MAKE THIS EASY BURRITO RECIPE

Floating Leaf Prairie Blend is a fantastic way to step up from a simple rice burrito filling.

A cast iron skillet gives the sweet potato cubes a nicely seared outside while also cooking them through to soften the inside.

I use parchment paper to wrap these rice and bean burritos for storing in the freezer. Until I have enough reusable wraps, I find this to be the most eco-friendly option because parchment paper can actually be composted.

MORE RECIPES THAT YOU’LL LOVE

• Breakfast Burritos
• Mexican Quinoa Bowl
• Fresh Summer Rolls
• Mexican Stuffed Poblano Peppers
• 12+ Mother's Day Brunch Ideas

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