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These Vegan Freezer Burritos are the best of all time! Made entirely in the crockpot with versatile ingredients. Roll in your favorite flour tortillas and freeze, or freeze the filling on it's own for homemade vegan burrito bowls! 

Burrito halve wrapped in foil.

The Easiest Vegan Burrito Filling!

Homemade burritos are undeniably delicious, but they can be quite labor intensive if you're cooking each component separately, especially if you cook your rice and beans from scratch like I do. 

The solution? Let the crockpot do all the work 😎. This vegan freezer meal cooks entirely hands-free right in the crockpot. Simply brown your vegan meat of choice, then dump it in the crockpot along with the remaining ingredients then wrap in your favorite buttery flour tortillas and freeze! It doesn't get easier than that.

Not to mention, burritos at my local taquerias are $12-$15, plus tip in 2024. These burritos, including expensive store-bought vegan “meat” cost just over $2 each! WIN!

Main Ingredients 

  • Vegan meat: I have made these burritos with vegan chorizo, vegan grilled chicken strips, vegan ground beef, tempeh taco meat, and leftover vegan carne asada and all are great. Feel free to use 12-16 ounces of your favorite vegan meat. Or, if vegan meat isn't your thing, replace it with another can of your favorite beans. 
  • Beans: ​Both black beans and pinto beans are delicious in these burritos. Feel free to use one or the other, or a can of each! You can even use refried beans or refried black beans for a more creamy filling. 
  • Rice: ​I have only tested these burritos using brown rice. I do not recommend using white rice – white rice cooks through much faster and also requires less liquid. This would require additional testing. 
  • Salsa: ​Mild, chunky salsa is my favorite, but feel free to use your favorite. 
  • Coconut cream: ​Although an uncommon ingredient in burritos, the coconut cream adds a rich creaminess and helps keep the rice moist and fluffy. Don't worry, the coconut flavor is not detectable at all! 
  • Nutritional yeast: Adds a nice cheesiness and boost of B vitamins without any dairy! 
  • Corn: I love to add corn to these burritos because it's quick, easy, and cheap. If you don't love corn, feel free to omit it, or replace it with 2 cups of another hearty vegetable such as chopped sweet potatoes, additional red bell pepper, or regular chopped potatoes. 
  • Tortillas: Large flour tortillas are best for homemade burritos (corn tortillas won't work!). Gluten-free tortillas may work, but I do not have personal experience freezing gluten-free tortillas and cannot confirm they will hold up the same as a regular flour tortilla. 
Burrito filling after cooking in the crockpot.

How to Make Vegan Freezer Burritos

  1. Cook the vegan meat until browned and crispy. Or, if it's already pre-cooked, just throw it in the slow cooker bowl!
  2. Add the “meat” to the slow cooker bowl, along with all ingredients EXCEPT brown rice. Cook on low for 8 hours. 
  3. After 4 hours, add brown rice and stir to combine. 
  4. Cook for an additional 2-3 hours, or until the brown rice is soft and fluffy. 
  5. Stir well and fill your burritos! 
How to roll a burrito.

How to Roll Burritos 

  1. One at a time, warm the large tortilla in a large pan or skillet over medium heat. This will make them nice and pliable and prevent them from ripping. 
  2. Place the warm tortilla on a large flat surface or cutting board. 
  3. Scoop the burrito filling on to the center of the bottom third of the tortilla. 
  4. Layer on the fillings, making sure to keep the filling on the bottom half and an inch border around the outside.
  5. Fold the left and right sides in, covering the filling. Then pick up the side closest to you and pull it over the filling. Tuck the tortilla under the filling and continue rolling, keeping the sides in, until completely closed. For a helpful visual, check out this quick tutorial
How to wrap a burrito in foil to freeze.

Freezing Instructions

  1. Place the burrito closest to you on a sheet of aluminum foil. 
  2. Pick up the end of foil closest to you, pull it over the burrito, and roll the burrito to the end of the foil. You want the sheet of foil to be long enough that you can wrap the burritos a few times. This will help prevent freezer burn. 
  3. Twist the ends together like a candy in a wrapper. 
  4. Push the twists down to be flush with the ends of the burrito. 
  5. Let the burritos cool completely to room temperature, then freeze for up to 3 months. 

Defrosting and Reheating Instructions 

These burritos can be reheated two ways: 

1. Let thaw overnight in the fridge, then reheat. 

2. Reheat directly from frozen. 

If you are reheating directly from frozen, unwrap the burrito, removing all of the foil. Next, wrap the burrito in a paper towel or paper napkin. Microwave on 50% power for 2-4 minutes depending on the size of the burrito, followed by 1 minute on 100% power, or until completely warmed through the center. These cook times can vary depending on the wattage of your microwave and the size of the burrito. 

If you are reheating after defrosting frozen burritos overnight in the fridge, it should only take 1-2 minutes at 100% power. Alternatively you can heat in the air fryer at 350F for 5-7 minutes or until the tortilla is crispy and the filling is warmed through. 

Burrito wrapped in foil cut in half with added fillings.

Other Burrito Fillings 

If you're enjoying this burrito filling hot straight from the crockpot, load up your burritos with your favorite fillings. Here are a few of our go-to ingredients to inspire you: 

Vegan burrito wrapped in foil and cut in half.
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Vegan Freezer Burritos Recipe

5 from 1 vote

Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Cost: $22.05 per recipe / $2.21 per burrito
These Vegan Freezer Burritos are the best of all time! Made entirely in the crockpot with versatile ingredients. Roll in your favorite flour tortillas and freeze, or freeze the filling on it's own for homemade vegan burrito bowls!



  • 16 ounces vegan meat of choice ($8.24) **see substitutions section
  • 2 (15.5 ounce) cans black or pinto beans ($1.76) drained and rinsed, equivalent to 3 ½ cups cooked beans
  • 2 cups low-sodium vegetable broth ($0.18)
  • 1 (15 ounce) can sweet corn ($0.70) , drained and rinsed
  • 1 cup coconut cream ($1.40) ½ of a 15.5 oz can – well mixed before adding
  • 1 cup chunky salsa ($0.80)
  • 1/4 cup nutritional yeast ($0.23)
  • 1 tablespoon taco seasoning ($0.54)
  • 1 large yellow onion ($0.60) diced
  • 1 bell pepper ($0.78) diced
  • 2 cloves garlic ($0.12) minced
  • 1/4 teaspoon salt ($0.01)
  • 1/2 teaspoon black pepper ($0.01)
  • 2 cups brown rice ($1.40)

For Serving

  • 10 grande burrito flour tortillas ($5.28) I prefer 12"
  • burrito toppings of choice


  • Heat a large skillet over medium heat. Once warm, add 1 tablespoon of cooking oil and heat until warm. Add the vegan meat and cook until browned and crispy, 7-10 minutes.
  • Transfer the cooked vegan meat to the bowl of the slow cooker along with all ingredients EXCEPT brown rice. Stir well to combine, then set to cook on low for 8 hours.
  • After 4 hours, stir in the brown rice and cook for an additional 3-4 hours, or until the rice is tender and has absorbed all of the liquid.
  • Serve as desired wrapped in tortillas with your favorite vegan cheese, lettuce and sour cream, etc. or as a deconstructed taco bowls with chips and desired toppings.

Freezer Instructions

  • Freeze uncooked: Brown the vegan meat, then add to a large ziplock bag along with all ingredients except the broth and brown rice. Seal tightly and freeze for up to 3 months.
  • Freeze cooked: This burrito mix can be frozen as is in Souper Cubes or frozen wrapped as burritos (see how I do this in the body of the post!). Reheat burritos from frozen for 5-7 minutes, or until thawed.
  • Vegan meat: Any vegan meat of choice will work well. I have made this recipe with vegan chorizo, vegan grilled chicken strips, vegan ground beef, tempeh taco meat, and vegan carne asada and all are great. Feel free to use 12-16 ounces of your favorite vegan “meat”, or replace with another can of beans.
  • Corn: Omit, if desired, or replace with another hearty vegetable such as chopped sweet potatoes, regular potatoes, or additional bell pepper.
  • Brown rice: Do not substitute with another type of rice. This recipe was developed specifically with brown rice.
  • Coconut cream: Can replace with an alternative non-dairy milk. I'd recommend something thick and creamy like soy milk or cashew milk. 


  • The coconut cream does not make these burritos taste like coconut at ALL. 
  • This recipe makes a LOT of burrito filling because it is meant to be used to make a bunch of freezer burritos at once. If you desire, you can halve the recipe, but keep the cook time the same. 
  • Read the FAQ section below this recipe card for more recipe details.
  • The nutritional information provided is purely an estimate and will vary WIDELY depending on the brand and size of tortilla as well as the amount of filling used. 
  • I factored store-bought vegan meat into the cost of these burritos. If you'd like to make these burritos significantly cheaper, use a homemade vegan taco meat or use another can of beans. 


Calories: 617kcal | Carbohydrates: 78g | Protein: 52g | Fat: 14g | Sodium: 930mg | Fiber: 15g | Sugar: 4g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine Mexican, Mexican-American

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5 from 1 vote

Frequently Asked Questions

How many burritos does this recipe make?

This depends entirely on two factors: what size tortillas you use and whether or not you're adding additional fillings. When I make this recipe with 12″ flour tortillas, this recipe makes 10 large burritos with NO extra fillings or 15 large burritos WITH fillings (sour cream, guacamole, lettuce, etc.).

If I am making these freezer burritos with 8″-10″ tortillas, this recipe will make 20 regular size burritos or 25-30 regular size burritos with fillings. 

Can I halve the recipe?

Yes! Halve the recipe but keep the cook time the same to make half recipe.

Can I freeze these burritos without aluminum foil?

Absolutely! If you're cutting down on single use waste or simply prefer to avoid foil, these burritos can be frozen without. Place them on a baking sheet with 1″ between each burrito.

Transfer the baking sheet to the freezer and flash freeze the burritos for 2-3 hours, or until frozen solid. Once frozen, transfer the burritos to a freezer bag or freezer-safe airtight container and remove as much excess air as possible. Enjoy within 3 months. 

What is the best size tortilla to use?

Large burritos rolled in 12″ tortillas take longer to defrost (it's best to defrost these in the fridge overnight and reheat the next day at lunch). Smaller burritos are much easier to reheat in the microwave directly from frozen. Decide which size tortillas to use based on how fast you want to be able to defrost your burritos! 

Can I freeze my burritos with fresh veggies and salsa?

If you are making this recipe for a freezer meal prep, I do not recommend adding other fillings aside from vegan cheese, hot sauce, and freezer-safe veggies like fajita bell peppers and onions.

Pico de gallo, vegan sour cream, guacamole, and lettuce do not freeze well in burritos. These fillings contain too much excess water and will make the burritos soggy and unpleasant in texture. Instead serve these condiments as a dip for the burritos after thawing and reheating. 

Can I use whole wheat tortillas?

Definitely! I've never found whole wheat tortillas in extra large 12″ size, but it is fairly easy to find them in a standard burrito or wrap size. Just make sure to heat them thoroughly before rolling or they will rip! 

Burrito halves wrapped in foil.
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  1. 5 stars
    These burritos were wonderful…I made one and froze one according to freezing instructions. So nice and easy!

    1. Fantastic!! We love this recipe so much I am so glad you enjoyed it as well. So smart to do one for the freezer! 🙂

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