Black Bean and Veggie Burritos


Last Updated on August 1, 2021

Freezer-friendly black bean burritos are a perfect meal prep, and a delicious way to clean out your fridge! They’re filled with fiber & protein, and can be made vegan if desired. Serve them with your favorite burrito sides, and enjoy them during busy mornings.

black bean veggie burritos

Black Bean Burritos

Before grocery shopping every week, I’ve made it a point to look through my fridge and try to empty it out before restocking it. Last week, I had some random veggies lying around, an opened can of black beans, and some wraps from the week prior.

With a few simple spices, these black bean and veggie burritos came to life. They’re slightly spicy, so flavorful, and can honestly be made with any veggie you desire!

Swap out the cheese for your favorite vegan substitute, and use gluten-free wraps if needed to cater to your dietary preferences.

black bean veggie burritos

These burritos come together in 30 minutes or less, and can be enjoyed for breakfast, lunch or even dinner. Freeze them for up to two months, and reheat them in the oven, over a pan or in the microwave.

Serve them with salsa, avocado and a little sour cream for a delicious flavor combination.

black bean burritos

Preparing your black bean burritos

To make these burritos, you’ll need large burrito sized wraps, your choice of veggies, black beans, a spice mix, and any cheese you like.

  1. Cook your veggies in olive oil until tender, I used red bell pepper, onion and zucchini
  2. Add in the black beans and spices, and let the mixture cook for an addition 5-7 minutes
  3. Assemble your burrito by layering the center of your wrap with shredded cheese and the bean mixture
  4. Fold & freeze!

I like to grill the burritos on a pan before freezing them to crisp them up slightly.

Storing your breakfast burritos 

Wrap each burrito individually in parchment paper or tin foil, and place them in a reusable storage bag. You want to be sure to place them at the top of the freezer or in the door, so that they don’t get smashed inside in the freezer. You can also store these in a freezer-safe container.

Reheating your burritos

There are two options to reheating your burritos-

  • MICROWAVE INSTRUCTIONS:  remove your burrito from the freezer and unwrap it. Place it on a microwave safe plate, and warm for 1 minute. Flip over and warm for additional minute. You can also choose the “defrost” setting for 2 minutes. If you plan on microwaving, I recommend grilling each burrito on a pan prior to freezing, or after it’s been defrosted.
  • OVEN INSTRUCTIONS: remove your burrito from the freezer and place on a sheet pan over the parchment or tinfoil it was wrapped in. Bake on 350 F for 20-25 minutes, flipping half way through. I like to use my mini oven for this step since it heats up quickly.

To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!

black bean burritos

These nutrient-dense burritos are the perfect breakfast to meal prep for the week. Customize them to your liking, and enjoy them with your favorite dips!

Looking for more meal prep ideas? Try some of these easy recipes!

Peanut Butter Banana Overnight Oats

Spinach & White Bean Burgers

Chocolate Chunk Banana Oatmeal Bars

Plant-forward Walnut & Black Bean Burritos

Black Bean and Veggie Burritos

4 from 22 votes
Course: Breakfast, Main


Prep time


Cooking time


Total time



Depending on the size of your wraps, the filling will be enough to fill around 4-5 large burritos!


  • 4-5 large wraps

  • 1 can 1 of black beans, rinsed (15 oz)

  • 1/2 cup 1/2 shredded cheese of choice, like cheddar or mozzarella

  • 1 red bell pepper, chopped

  • 1 zucchini, chopped

  • 1/3 cup 1/3 red onion, diced (about 1/3 of a large onion)

  • 2 tbsp 2 olive oil

  • 1 tsp 1 chili powder

  • 1 tsp 1 cumin

  • 1/2 tsp 1/2 garlic powder

  • 1/4 tsp 1/4 salt

  • 1/4 tsp 1/4 black pepper

  • ¼ tsp smoked paprika

  • 1 tbsp 1 hot sauce (optional)

  • Serve with
  • Avocado

  • Salsa

  • Sour cream


  • Heat a large pan on medium heat for 1 minute, then add in your olive oil.
  • Add your chopped zucchini, bell pepper and onion into the pan, and cook over a medium low flame for about 7-8 minutes until the veggies begin to soften- stir occasionally.
  • Once the veggies start to become tender, add in your black beans, hot sauce and spices. Toss together to coat evenly, and continue to cook over a medium flame for an additional 5-7 minutes.
  • Remove from heat and let the veggies cool for 5 minutes before assembling your burrito.
  • Assemble the burritos
  • Lay a wrap flat onto your working surface, spread some cheese over the center, and pour about 1/3 cup of the filling into the center. Fold the sides of the burrito over, then begin rolling tightly from the bottom.
  • To freeze, wrap each burrito individually in parchment paper or foil, and store in a reusable or ziplock bag for up to 2 months.
  • If desired, you can grill the burritos before freezing them. Wipe down the pan you cooked your veggies in, and grill each side of the burrito on medium heat for about 2 minute- start with the opening side down. Once cool, follow wrapping instructions above.
  • How to reheat
  • MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute.

    You can also choose the “defrost” setting for 2 minutes, or defrost for 1 minute and continue to cook on a heated pan for another 3-4 minutes.
  • OVEN INSTRUCTIONS: Bake from frozen on 350 for 20-25 minutes unwrapped, flipping halfway through. To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Normally I am too lazy to comment on recipes but Im doing it. for this one as honestly it is the BEST MOST DELICIOUS BURRITO RECIPE EVER! I make this in big batches (8-10) and freeze them for my sister and I to take for lunch 🙂 Thank you so so so much! I love your freezer friendly vegetarian recipes.

  2. We loved this recipe it’s so flavorful and we used red peppers instead of zucchini and added feta instead of cheddar and it was so delicious definitely will be making more!!

  3. Love this recipe! Tastes great, super healthy, and I can meal prep it for the week. I doubled the recipe to make 8

  4. These were great for lunch, I didnt have any capsicum so added a tablespoon of tomato paste for colour. I spread avocado on the wrap, added leftover shredded chicken for my hubby and son, and tabasco sauce. So good and so easy!


    Healthy recipes

  6. I loved this! I added some brown rice I had in the fridge and made “bowls” for my lunch for the week!
    I forgot to pin it before I made it, and I’ve been searching all week for it😂
    I will definitely be making this again

  7. Hannah Shoshan

    Wow this was the perfect recipe for lunch when I didn’t know what to have!!! So quick, easy, used everything I already had in the fridge, and was DELICIOUS…can’t wait to eat again soon

  8. Manpreet

    Gal! These are absolutely perfect! I saw you post these and I decided to meal prep them as per your suggestion. They’re flavorful, simple and easy to make. My husband loved them too! He didn’t miss the meat. I forwarded this over to the rest of the family. I will definitely be making more of these in the future.

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