Main image of Make-Ahead Freezer Burritos

Make-Ahead Freezer Burritos

30 min

Meal

Breakfast

Make-ahead

One-bowl / one-pot

Freezer-friendly

10 ingredients or less

On-the-go

Wraps are fantastic since you can fill them with all kinds of tasty things. This burrito-inspired version is filled with hearty refried beans, juicy corn, and crunchy peppers. Having a stash in the freezer makes packing breakfast or lunch on a busy day a breeze.

wraps

Total

30 min

Prep

20 min

Cook

10 min

Swap out

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1½ cups (170 g)
    soy veggie ground
  • 6
    large tortilla wraps
  • 2⅓ cups (555 g)
  • 2
    red bell peppers, diced
  • 2
    stalks green onion, thinly sliced
  • 1¼ cups (176 g)
    canned corn, drained
  • ½ cup (8 g)
    fresh cilantro (optional)
  • ½ cup (68 g)
    sliced black olives
  • ½ cup (75 g)
    pickled jalapeño slices

Serves well with

Buy ingredients on AmazonFresh  

Directions

Click:

  1. Preheat an oven to 350°F (180°C).
  2. To a bowl, add the soy veggie ground and spice mix and stir to combine.
  3. Take a wrap, and top it with a heaping ⅓ cup of refried beans, spreading it out over half the wrap. Sprinkle overtop of this about a ¼ cup of the soy veggie ground mix.
  4. Continue to add to the wraps the remaining ingredients, to your liking: bell pepper, scallions, corn, cilantro, olives, and jalapeños.
  5. Fold in each side of the wrap, then roll, starting from the closest edge, until the wrap is closed. Place seam-side down on a baking tray.
  6. Repeat with the remaining wraps.
  7. Bake in the oven on the centre rack for 7 - 10 minutes, until the wraps are lightly golden. If after 10 minutes they are not golden enough to your liking, turn on the broiler and grill them for a minute. Keep your eye on it so it doesn't burn in that time.
  8. Allow the wraps to cool to room temperature before wrapping them in parchment paper and freezing.
  9. To reheat, remove from the freezer and thaw in your lunch bag or the fridge until you are ready to eat. A thawed or slightly thawed wrap will reheat faster than a frozen solid wrap. Use the microwave on a thawing mode (400W or lower) for 2 minutes, flip and heat for another minute. Continue to heat at 30-second intervals until the wrap is heated through. Alternatively, toast in the oven at 390°F (200°C) for 5 minutes, flipping at the halfway mark, adding extra time if needed. For stovetop reheating, place a medium non-stick pan on medium-high heat and place the wrap in the pan. Heat for 3 - 4 minutes on each side, until the sides are toasted and the wrap is heated through.
  10. Top with desired garnishes like salsa, guacamole, avocado slices, or hot sauce. Enjoy!

Notes

  • * Speed-it-up: by using a store-bought burrito or taco spice mix.
  • Tip: some fillings don't freeze well, like tofu, fresh tomatoes, or lettuce. Instead, add those as fresh toppings on the day you're eating the wrap.

Storage

  • Keep in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months.
  • When storing in the freezer, make sure to wrap them in parchment paper so they don't stick together or to the sides of the storage container.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 26%

large tortilla wrap

Proteins 33%

soy veggie ground

refried beans

Fruits & Veggies 41%

red bell pepper

stalk green onion

canned corn, drained

fresh cilantro

sliced black olives

pickled jalapeño slices

Calcium
No significant sources of calcium
Fat

sliced black olives

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of

Discussion & Rating

Rate this post


Mitch - June 20, 2021, 6:13 a.m.

Been eating these all week! So quick and easy to make and they hold up great in the freezer. Even my non-vegan roommates looked very interested, I’d give them a bite if I didn’t want to have them all myself. Next time will be making even more to share, thanks for another amazing recipe!

PUL Team - June 21, 2021, 6:36 a.m.

We're so thrilled to hear this, Mitch, and so kind of you to share! 😊


TS - June 18, 2021, 9:32 p.m.

Hey :)
I have a question ^^ does the vegan mince have to be cooked before added into the burrito? or do you add that in raw ^^

PUL Team - June 21, 2021, 6:18 a.m.

Thank you for the question, TS! We added it straight from the package (uncooked) as the baking time in the oven is generally enough for soy veggie grounds we've come across. You could always double-check the package instructions for the brand you use and cook it beforehand if desired 😊


Bekah - June 17, 2021, 3:05 p.m.

WOW! I have been vegetarian for years and recently have began my vegan journey. Your YouTube channel and blog were recommended to me by a friend and I am SO glad I found it! I just made these burritos and they are so good! Thank you so much for this recipe! ❤️

PUL Team - June 18, 2021, 2:50 a.m.

We appreciate this so much, Bekah! We're so glad you joined our PUL family and enjoyed the burritos 😃


PD - June 12, 2021, 10:06 p.m.

just made these! incredible. im not vegan or even vegetarian but i made these and now i will be making these again because they were soo good! 10/10 but ill add a bit of salsa next time!

PUL Team - June 13, 2021, 1:14 a.m.

Thank you for the incredible review, PD! We're so glad the burritos were enjoyed 🤗