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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
15 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 small zucchini quartered lengthwise and sliced
  • 1 small red orange or yellow bell pepper, diced
  • 1 small tomato diced
  • ½ 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
  • ½ cup cooked black beans
  • 1 cup shredded Monterrey Jack or pepper jack cheese
Cilantro Jalapeño Pesto
  • 1 cup loosely packed cilantro leaves
  • ¼ cup walnut pieces
  • ¼ 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

Instructions

    Cup of Yum
  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.
To prepare the pesto:
    Cup of Yum
  1. 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 Monounsaturated Fat 17g Trans Fat 1g Cholesterol 26mg (9%) Sodium 174mg (7%) Potassium 750mg (21%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1855IU (37%) Vitamin C 61mg (68%) Calcium 277mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 4burritos

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.