Garden Veggie Freezer Burritos

Garden Veggie Freezer Burritos Photos by Lindsey Johnson

Whenever I make or eat burritos, I always get “Rico Suave” stuck in my head, with the word “burrito” substituted for “rico.” I’m sharing this here because maybe then you’ll also get “Burrito Suave” stuck in your head when you have burritos and that will make me feel a little less crazy. Or maybe it will make all of us feel crazy. Whatever!

Back to the topic at hand: freezer burritos. One of the best things you can do to take control of how you eat is to prepare your own food at home. When you make your own meals, you know what’s in everything. It’s also a lot cheaper than getting takeout — the caveat is that making your own meals isn’t as convenient. Maybe you have time to cook on a Sunday night, but weeknights after work, it’s so much easier to cave in and grab a burrito from Chipotle.

The Oh My Veggies Guide to Freezer Cooking
Enter: freezer cooking. We’ve written about it before and yes, we even have an ebook all about vegetarian freezer cooking too! But that’s because freezer cooking works and I believe it’s one of the best ways to save time and money on meals. And if you’re new to freezer cooking, burritos are one of the easiest meals you can make. You don’t need any special equipment for freezing them, just plastic wrap, foil and a freezer bag or large freezer-safe plastic container.

This particular recipe for Garden Veggie Freezer Burritos comes from The Oh My Veggies Guide to Freezer Cooking, but the best thing about freezer burritos is that they’re highly customizable. Just about anything you like in your burrito will freeze well — seriously! I’ve made them with just about everything. The only thing you want to avoid are toppings that could cause the tortilla to get soggy — a chunky salsa would work, for example, but a thinner, restaurant-style salsa is probably best for serving on the side. This recipe makes 4 burritos, but it can be doubled or you can make a variety of different burritos at the same time with mix-and-match toppings.

Garden Veggie Freezer Burritos

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 burritos

Garden Veggie Freezer Burritos

Make these veggie burritos over the weekend and you'll have quick lunches and dinners ready-to-go for the work week!


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, quartered lengthwise and sliced
  • 1 small red, orange or yellow bell pepper, diced
  • 1 small tomato, diced
  • 1/2 cup frozen corn kernels
  • Cilantro Jalapeño Pesto
  • 2 cups cooked brown rice or quinoa
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 4 extra-large (burrito-sized) tortillas
  • 1/2 cup cooked black beans
  • 1 cup shredded Monterrey Jack or pepper jack cheese
  • Cilantro Jalapeño Pesto
  • 1 cup loosely packed cilantro leaves
  • 1/4 cup walnut pieces
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 1 clove garlic
  • 1 small jalapeño pepper, stemmed, seeded and cut into large chunks
  • Salt and pepper to taste


  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and bell pepper and cook until softened, 3-5 minutes. Stir in the tomato and corn and continue to cook 2 minutes more. Remove the skillet from heat and stir in the pesto.
  2. Combine the brown rice and lime juice in a small bowl. Season the rice with salt and pepper to taste.
  3. Divide the rice mixture onto each of the four tortillas. Top the rice with black beans, then the veggies, and finally the cheese. Wrap the burritos.
  4. Wrap each burrito in a layer of plastic wrap, then in foil. Freeze the burritos in a large freezer bag.
  5. To microwave the burritos, remove the foil and plastic wrap and loosely wrap the burritos in a paper towel. Heat them one at a time for about a minute to a minute and a half, then flip them over and microwave them for another minute, or until the center feels warm. Let them sit for 2 minutes before eating. To heat in an oven, wrap the burritos in foil (discard the plastic wrap) and heat them at 400ºF for about 40 minutes, or until warmed through.
  6. To prepare the pesto:
  7. Combine all of the ingredients through the peppers in a food processor and process until everything is finely chopped, but not completely smooth. Season with salt and pepper to taste.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    I think that people are always looking for ways to eat better even when they don’t have time to cook, and this looks like a great recipe for doing that. What are the benefits of freezing with both the plastic wrap and foil? Do you think that plastic wrap and then a Ziploc bag would be just as effective?

    • Kiersten says

      When I wrap foods individually for freezing, I always do a layer of plastic wrap, then a layer of foil. The foil is another layer of protection against freezer burn and it helps keep the plastic wrap in place too. Plus, I usually heat my burritos in the oven, so then I just reuse the foil for that. 🙂 If you opt to use just plastic wrap, I’d do 2-3 layers and if the wrap isn’t clinging, tape it closed.

  2. says

    Wow, how cool is this, “freezer” meals? This looks the yum. 🙂 We went out for Mexican yesterday and the hubs had a giant burrito…too giant for me…am going to try this recipe.

  3. Sahana says


    I tried this recipe and it tasted so good. I replaced zucchini with summer squash and added tofu chicken chunks to the veggies. Tasted awesome!! How do I send these Burritos for my kids lunch. I have frozen them but not sure if I should put them in microwave without thawing. Any suggestions?

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