Black Bean and Quinoa Freezer Burritos

Name: Black Bean and Quinoa Freezer Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tablespoon extra virgin olive oil; 1 large yellow onion diced; 4 cloves garlic crushed or minced; 1 jalapeño seeded and finely minced; 1 large red bell pepper diced; 1 medium zucchini diced; 165g corn kernels fresh, frozen, or canned are all fine; 1 large tomato diced; 184g cooked quinoa, which is uncooked 92g; 516g black beans; 1 tablespoon ground cumin; 1 teaspoon hot smoked paprika; 1 teaspoon chili powder; 1 teaspoon salt; ½ bunch cilantro chopped; 113g shredded cheese optional; 6 large whole wheat tortillas

11 steps

Prep:20minCook:20min

Freezing them. Let them cool, qnd then you can wrap them in foil and just chuck them into the freezer. You could also freeze them on a tray and then transfer the burritos into a freezer bag once frozen. Reheating them It is possible to use the microwave, but you can also throw them into the oven at a low temperature until they're nice and toasty. Storage: General wisdom / food safety guidelines suggest that up to three months is safe for freezer meals.

Updated at: Thu, 08 Aug 2024 23:29:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories555.3 kcal (28%)

Total Fat11.3 g (16%)

Carbs91.3 g (35%)

Sugars7.7 g (9%)

Protein26.2 g (52%)

Sodium621.2 mg (31%)

Fiber20.8 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonextra virgin olive oil

4 clovesgarlic

seeded and finely minced

fresh, frozen, or canned are all fine

1tomato

large, diced

184gquinoa

cooked, which is uncooked 92g

516gblack beans

1 tablespoonground cumin

1 teaspoonhot smoked paprika

1 teaspoonchili powder

1 teaspoonsalt

0.5 bunchcilantro

chopped

113gcheese

shredded, optional

6whole wheat tortillas

large

Instructions

Step 1

Start by getting all of your chopping out of the way, it'll help everything come together faster once you start cooking. Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates. Now you're ready to go!

Step 2

Heat the oil in a large skillet over medium-high heat.

Step 3

Add the onions and sauté for about 5 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of colour.

Step 4

Add the garlic and jalapeños and sauté for about 2 minutes more.

Step 5

Now add the zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.

Step 6

At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated.

Step 7

Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well.

Step 8

Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.

Step 9

Now you're ready to roll! Divide the burrito filling between the six tortillas (or more if you want smaller burritos), sprinkle with cheese if desired, and roll!

Step 10

To freeze the burritos, wrap individually in foil or parchment paper, and place in a single layer in the freezer.

Step 11

To enjoy your freezer burrito you can plan ahead and pull one out of the freezer the night before, or just grab one straight from the freezer in the morning. I let mine thaw beside me on my desk, then heat it up in the office microwave at lunch time. Enjoy!