Vegan Freezer Burritos Recipe
Servings: 10 large burritos
Cost: $22.05 per recipe / $2.21 per burrito
Ingredients
- 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 (uncooked) ($1.40)
For Serving
- 10 grande burrito flour tortillas ($5.28) I prefer 12"
- burrito toppings of choice
Instructions
- 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 2-3 hours, or until the rice is tender and has absorbed all of the liquid. (I usually stop cooking after 2 hours)
- 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.
Notes
- Depending on your crockpot, the rice might be ready in just 90 minutes to 2 hours. Periodically check on it. Once its fluffy and the liquid is absorbed, it is ready.
- 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.
Nutrition
Calories: 617kcal | Carbohydrates: 78g | Protein: 52g | Fat: 14g | Sodium: 930mg | Fiber: 15g | Sugar: 4g