Freezer Black Bean Breakfast Burritos
Protein-packed black bean burritos you can batch-wrap and freeze for grab-and-go mornings. Reheat from frozen in minutes for a satisfying start to the day.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Wrap individually in foil or parchment, then store in a freezer bag. Freeze for up to 3 months. Refrigerate unwrapped burritos for up to 4 days.
- Batching: Squeeze out excess moisture from thawed corn to prevent soggy burritos.
- Reheat: Remove foil and wrap in a damp paper towel. Microwave from frozen for 2–3 minutes, flipping halfway. Alternatively, thaw overnight in the fridge and reheat in a dry skillet for 2 minutes per side.
EXECUTION STEPS
HIGH HEAT SEAR
In a large skillet over medium heat, combine the black beans, corn, cumin, smoked paprika, garlic powder, and chili powder. Cook for 5 minutes, mashing about half the beans with a fork.
HIGH HEAT SEAR
Stir in the cooked brown rice and salsa verde. Cook for another 3–4 minutes until heated through. Remove from heat and stir in nutritional yeast.
THE ASSEMBLY
Lay out tortillas and divide the filling evenly among them, placing it in the center-bottom third of each tortilla.
THE ASSEMBLY
Fold the bottom edge up over the filling, tuck in the sides, and roll tightly into a burrito.
STEP 5
Wrap each burrito individually in aluminum foil or parchment paper, then place in a large freezer-safe zip-top bag.
STEP 6
Label with the date and freeze flat for up to 3 months.