5 from 6 votes
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!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
burritos
Calories:
723 kcal
Course:
Side Dish, Main Course, Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 zucchini quartered lengthwise and sliced, small
- 1 small red orange or yellow bell pepper, diced
- 1 tomato diced, small
- ½ cup corn kernels frozen
- pesto cilantro jalapeño
- 2 cups brown rice or quinoa, cooked
- 1 tablespoon lime juice fresh
- salt to taste
- black pepper to taste
- 4 extra-large burrito-sized tortillas
- ½ cup black beans cooked
- 1 cup Monterey jack cheese shredded, or pepper jack cheese
Cilantro Jalapeño Pesto
- 1 cup cilantro loosely packed leaves
- ¼ cup walnut pieces
- ¼ cup olive oil
- 1 tablespoon lime juice
- 1 clove garlic
- 1 jalapeno pepper stemmed, seeded and cut into large chunks, small
- salt to taste
- black pepper to taste
Instructions
- 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.
- Combine the brown rice and lime juice in a small bowl. Season the rice with salt and pepper to taste.
- 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.
- Wrap each burrito in a layer of plastic wrap, then in foil. Freeze the burritos in a large freezer bag.
- 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.
Cup of Yum
To prepare the pesto:
- 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.
Nutrition Information
Calories
723kcal
(36%)
Carbohydrates
89g
(30%)
Protein
19g
(38%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
26mg
(9%)
Sodium
174mg
(7%)
Potassium
750mg
(16%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1855IU
(37%)
Vitamin C
61mg
(68%)
Calcium
277mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 burritos
Amount Per Serving
Calories 723
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 89g | 30% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 750mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 61mg | 68% |
| Calcium | 277mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.