Make-Ahead Freezer Burritos
One-bowl / one-pot
10 ingredients or less
1½ cups (170 g)soy veggie ground
2 Tbsp (17 g)
6large soft tortillas
2⅓ cups (555 g)
2red bell peppers, diced
2stalks green onion, sliced
1¼ cups (206 g)canned corn, drained
½ cup (8 g)fresh cilantro (optional)
½ cup (68 g)black olives, sliced
½ cup (75 g)pickled jalapeños, sliced
Serves well with
Make your own
- Preheat an oven to 350°F (180°C). Mix together the veggie ground and spice mix in a bowl.
- Spread a heaping ⅓ cup of refried beans over half of a wrap. Sprinkle ¼ cup of the veggie ground mix overtop of that.
- Add the remaining ingredients to the wraps*.
- 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. Repeat with the remaining wraps.
- Bake in the oven for 7 - 10 minutes, or until the wraps are lightly golden. Optionally, if after 10 minutes they aren't yet golden, turn on the broiler and grill them for a minute. Keep your eye on them so they don't burn.
- Allow the wraps to cool to room temperature before freezing. When ready to enjoy, thaw, and serve with avocado slices and desired sauces**. Enjoy!
- * If adding other toppings, note some don't freeze well, like tofu, tomatoes, and lettuce. Instead, add those as fresh toppings on the day you're eating the wrap.
- ** To reheat, remove from the freezer and let thaw. Reheat the burrito in the microwave (on 400W or lower), oven at 390°F (200°C), or on the stove in a non-stick pan covered with a lid. Reheating will generally take 4 - 5 minutes.
- Keep in an airtight container in the fridge for up to 2 days.
- Store 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.
Let us know what you think
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 & Starches 35%
• large soft tortilla
• soy veggie ground
• refried beans
Fruits & Veggies 35%
• red bell pepper
• stalk green onion
• canned corn
• fresh cilantro
• black olives
• pickled jalapeño
CalciumNo significant sources of calcium
• black olives
Nutrition per wrap
Calories 387 kcal
|Total fat||9.8 g|
|Saturated fat||3.0 g|
|Trans fat||0.0 g|
|Total carbs||60.0 g|
|Dietary fiber||9.4 g|
|Total sugars||6.9 g|
|Added sugars||0.0 g|
|Vitamin A||92 μg RAE|
|Vitamin B6||0.4 mg|
|Vitamin B12||0 μg|
|Vitamin C||56.4 mg|
|Vitamin D||0 μg|
|Vitamin E||1.4 mg|
|Vitamin K||26 μg|
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.
Watch it step-by-step!
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Discussion & Rating
I just made these amd they were delicious! My meat-loving boyfriend enjoyed them too 😉
I used medium sized tortillas and a recipe for 8 pieces. But it turned out I could make 12 with that amount of filling (and i only used half the amount of beans. Perhaps tortillas in Sweden are just tiny 🤷). The amount of jalapeños was a bit too spicy for my taste, so I reduced that to a third. Tastes good with some garlic sauce too, without sauce I find them a bit dry.
Just made them, they turned out so good! Delicious! I enjoyed one for lunch with some Guacamole. I’m glad I made 6 at once so I can freeze the rest and enjoy them during the next week.
I make these for work and they are fantastic! Healthy filling and quick
This recipe is a game changer!
I go into the office twice a week. Life is busy and I hate spending time the night before prepping a lunch, but I’m trying to save money.
Instead, every few weeks on a Friday lunchtime when I’m working from home, I make and freeze 6 of these burritos. Next time I’m heading into the office, I move one to the fridge the night before to start thawing, take it into work the next day along with some tortilla chips, and reheat in the office microwave.
This means I’m saving money, getting more protein, and the biggest plus of all, I spend 30 mins every 3 weeks prepping work lunches!
I made them and they are super delicious 🥰🥰🥰
Quite delicious. I made the tortillas myself and do recommend it to others, only takes 20 minutes.
Absolutely love these wraps! I doubled the recipe in order to have some easy to go meals after the birth of my twins.
My husband usually does not eat plant based, but he also really liked them :)
Made 10 wraps (tortilla package came with 10). More or less doubled everything and it worked well. SUBSTITUTIONS/MODIFICATIONS: used lentils instead of veggie ground (loved it), no jalapenos, sauteed the peppers first so they shrunk a bit and softened and I could fit more in each wrap, made the PUL refried beans (as per PUL tip: really mash the beans so they spread easily). It's a great wrap for on the go b/c it's not saucy and doesn't fall apart in your hand. Have eaten for a variety of meals, not just breakfast.
These are brilliant for quick lunches and so easy to assemble. Thanks so much for all your receipes.
I love this idea! I love burritos and just started getting creative with them now that I watch all these YouTube vegan channels! So thanks because I'll always keep frozen burritos for my work lunches
These are so good! Easy to reheat and so tasty
These wraps saved me during clinicals when I was living in a place with no kitchen and meal prepping one day a week! Love them with some of that guacamole salsa! I used a mycoprotein crumble as soy doesn’t suit me well.
These wraps are so convenient and I really like the flavour. I prefer to skip the soy veggie ground to keep it more ‘natural’. I therefore mix spices with the beans, which works well. I would definitely not skip the corn and jalapeños, but otherwise it’s great that these wraps can be versatile.
These wraps must be lovely (5 stars of 5) when eaten directly. They freeze very well, but this recipe has a disadvantage. Since the vegetables are not cooked before they are put in the wraps, the liquid will start to leave once broiling in the oven. Consequently, the liquid is absorbed by the tortilla during cool down (I noticed some softening at the bottom) before freezing and during thaw. The thawed and warmed wraps are still delicious, but the bread isn’t optimal. I will try to fry the vegetables before preparing the wraps to remove as much liquid as possible.
I came across the meal prep video yesterday and tried the recipe today. Absolutely loved them fresh from the oven and tomorrow the remaining wraps will be our lunch. Must make them again very soon (and in bigger numbers :) ) so that I can have enough left to see how they‘ll taste after being in the freezer.
I love your channel, your recipes and your friendly and authentic personality! Congrats to your engagement & all the best for the two of you!
Absolutely loved this recipe! So easy to make ahead :) This will be a lunch on work-from-home days... I tried heating it in the microwave in the office and it seems to have lost of it's flavour. Could also be in my head :)
Will make this again very soon
The recipe seems good but I bought a soy veggie ground and mixed it with the mexican flavour, but it was like salty dust in the end, and I don't get what I did differently. Should've I boiled the soy ground before putting it in the burrito? Also it was not nice meat-like color like in the video, but whiteish. Also the mexican flavour just fall through it and did not stick together.
I’ve been following the PUL blog and YouTube channel for a while now and this is my first time making this recipe. I love it! So simple and easy to make. I don’t always have the time for a leisure breakfast or lunch and these burritos have given me something on the go that is filling and nutritious. I’d love to see more of these freezable burritos on the blog!
I love this recipe! I've made these a couple of times and doubled the recipe, and they're really great for lunches at the office. Instead of green onion, I often chop some red onion and mix it in with the corn. Also, I'm not an olive person so usually leave those out, but the jalapeños and bell peppers are a must for me. For the soy ground "meat," I really like to use the chorizo seitan from upton's naturals (available to me here in the US). I've tried a few other brands but this is my favorite texture-wise (also it's pre-spiced). Yummm-- thank you for this one!
Only not sure about the black olives in this one. I think next time I’m gonna leave them out.
I loved these! They were delish! My only problem is I could not wrap them like I had planned. I thought mine were "large" tortillas but apparently not large enough. I'll just eat them like a taco instead, no biggie.
These are delicious! However, the tortillas I bought apparently weren't big enough to hold all of the fillings, and I couldn't seal them properly to store them in the freezer, which is why I decided to make them. Could you specify how big your tortillas were? Thank you!
Thank you for this excellent recipe! 💕 I'm excited to have something both easy and enjoyable to bring to campus for lunches. I also appreciate how your recipes provide the option to calculate measurements based off of how many servings are desired.
What a good idea! I left a couple of the ingredients out because I do not like them. And I'm ready to go for the week.
On another note, what kind of knife was used in this video?
Sooo delicious! Put in extra corn and used black beans instead of refried beans... The jalapeños are a new favorite for me!!
Writing this review with a burrito in my tummy! 😁 First homemade burrito we did and as always your recipe exceeded our expectations. Delicious, super easy. Thank you once again for all the great work you do!
This is the most recent recipe of yours we have tried. Wow. They are so easy, so delicious and so convenient. Fresh or from frozen they are super yummy.
I have made this recipe a couple of times for my friends and they looooved it!
Thank you so much for this delicious recipe 😁
I always struggle to cook in advance, so I always spend money on take away lunches. These burritos are saved my money over a week😀 they are testy even if you need to eat it cold. I also added some chipotle sauce for more reach flavour ☺️
Tried these for a no fuss easy breakfast reheat, but ended up eating them for breakfast, lunch, or dinner. These are super tasty, filling, and so easy to make. Froze and reheated well.
I made a ton of these burritos, planning to freeze them so I could eat them later… I ended up eating about 15 in one week. These are so tasty and are great to grab on your way out each morning! 😊
Batch-made them, but then we ended up eating those for breakfast, lunch and dinner, eating up the whole batch in a day because it was so good! Thanks for this & much love!
As a person who prefers savory breakfast foods over sweets, I was so excited to try this and this definitely did not disappoint! I will keep making this in the future!
Amazing recipe ! I made it to feed several friends for my birthday parties and to have some left in the freezer, due to the amount I made it was a bit time consuming but well worth it ! Very filling and satisfying :)
I made these to use a big 1kg pack of tortilla I had laying around, I was not disappointed!
I switched the ingredients up and made two different kind of wraps with what I had on hand, but the oven tip is really what takes this recipe to the next level ! The burritos are nicely sealed and it's so easy to pull one out of the freezer for a quick meal, thank you Pick Up Limes!
My non vegan friend even asked me to bring her some :)
Made these for ease of preparation work breakfasts and I was not disappointed. So delicious and wholesome and I really enjoyed how simple they were to prepare. I so appreciate the obvious time and thought that you put into every recipe. p.s. extra delicious with a simple topping made of avocado, lime juice, and garlic powder.
These burritos have been a big life saver over the last month. They were super fast to make/assemble (I used canned refried beans and whatever veggies I had in my fridge) and make a perfect breakfast or lunch if you don't have time to make it! I microwave to warm them up but have also put them in the toaster oven to get the wrap a little crisper.
These are super amazing. Makes my breakfast so easy as I pull them out of the freezer.
Love your recipes and the fact that they are vegan and healthy. Keep the recipes coming.
Would love to have nutritional content in your recipes as I need to stick to about 1400 calories a day as I am only 1.55 metres (5' 1").
Your website is amazingly beautiful and well designed for ease of use. Thanks so much.
Hey, sounds like a delicious recipe I will try it for sure!
I was wondering what would be an ideal amount to eat for breakfast when you are 53 years old?
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!
I have a question ^^ does the vegan mince have to be cooked before added into the burrito? or do you add that in raw ^^
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! ❤️
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!