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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 byFloating Leaf. Their fantasticSprouted Black Bean Organic Brown Rice Prairie Blendtakes 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 madeBreakfast Burritos.
WhenFloating Leafasked me to create a nutritious recipe with one of theirPrairie 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 LeafPrairie Blendsinclude 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 withflourtortillas. 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 alargetortilla 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 manyBee’s wrapsor 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 Blendis a fantastic way to step up from a simple rice burrito filling.
Acast iron skilletgives the sweet potato cubes a nicely seared outside while also cooking them through to soften the inside.
I useparchment paperto 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
VIDEO: VEGAN BURRITOS
Vegan Burritos - Freezer-Recipe
5 from 7 votes
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.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course lunch
Cuisine Tex Mex
Servings 8 -10 burritos
Calories 305 kcal
Ingredients
- 1 cup Floating Leaf Sprouted Black Beans Organic Brown Rice Blend
- 1 cup salsa mild or medium (to taste)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 pound (3.5-4 cups) sweet potatoes diced
- 1 small red onion sliced
- 1 15-oz. can corn drained (or 1.5 cups frozen corn)
- 2-3 teaspoons taco seasoning
- ½ bunch cilantro leaves chopped
- 8 large flour tortillas whole grain
- guacamole for serving
- parchment, cling film, or aluminum for wrapping
Instructions
Rinse the rice blend in cold water according to instructions. Add rinsed rice to a medium saucepan along with salsa and vegetable broth. Bring to a boil, then cover and simmer for 40 minutes.
Heat oil in a large pan. Add the sweet potato dices and sauté on medium-high for a couple minutes. Stir in the onion slices. Turn heat to low and cover the pan with a lid. Let the sweet potatoes and onion soften for about 5 minutes.
Uncover and stir in the taco seasoning and corn. Cover again and let cook until the sweet potatoes are completely soft. Set aside to cool.
When the rice is finished cooking, uncover and fluff up the rice.
To assemble, place about ⅓ cup of the cooked rice just below the centre of a large flour tortilla.Add a little chopped cilantro on top before adding ⅓-1/2 cup of the sweet potato mix.
Fold in the sides of the tortilla, then start rolling it up from the bottom. Repeat with the remaining ingredients.
To prepare for freezer storage, wrap the tortillas in a moist, wrung out paper towel (optional), then in a piece of parchment paper, cling film, or aluminum.
Freeze the wrapped tortillas in a large container or freezer bag.
To reheat, place the frozen burrito on a plate. Microwave for 2 minutes, then flip and microwave for another 2 minutes.
Alternatively, let the frozen burritos thaw in the fridge overnight, then place on a baking sheet and bake at 350°F until heated through (20-30 minutes).
Nutrition
Nutrition Facts
Vegan Burritos - Freezer-Recipe
Serving Size
1 burrito
Amount per Serving
Calories
305
% Daily Value*
11
%
Sodium
692
mg
29
%
Carbohydrates
53
g
18
%
Fiber
8.5
g
34
%
Sugar
7.1
g
8
%
Protein
8.8
g
18
%
Vitamin A
1400
IU
28
%
Vitamin C
5.8
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vegan Burritos
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Random Questions
What is a vegan burrito made of?
A vegan burrito typically includes ingredients like vegetables, beans, rice, and tortillas, with various seasonings and condiments. This recipe features a nutritious mix of wild rice, sweet potatoes, and corn.
What vegetables are good in burritos?
You can use a variety of vegetables in burritos, like sweet potatoes, corn, bell peppers, onions, and more. The choice of vegetables depends on your taste and preferences.
Is a veggie burrito healthy?
Veggie burritos can be very healthy, especially when they include a balanced mix of vegetables, whole grains, and plant-based proteins like beans. They provide essential nutrients and are a good option for a nutritious meal.
What to serve with veggie burritos?
Veggie burritos can be served with sides like guacamole, salsa, or a simple green salad. These complement the flavors and add freshness to the meal.
Are plant-based burritos healthy?
Plant-based burritos can be healthy if they contain nutrient-rich ingredients. Ingredients like beans, vegetables, and whole grains offer a good balance of nutrients. However, it's essential to pay attention to portion sizes and avoid excessive use of high-calorie toppings.
How many calories in a vegan burrito?
The number of calories in a vegan burrito can vary depending on the ingredients and portion size. It's best to calculate the calorie content based on the specific ingredients used in your recipe, but they can typically range from 300 to 600 calories or more per burrito.
