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Vegetarian Freezer Burritos

Prep Time: 10 min
Cook Time: 15 min
Serving Size: 8-10
  • Gluten Free Option 
  • Dairy Free Option 
  • Freezer Friendly
These vegetarian burritos are packed with fibre to support a healthy digestive system. They freeze really well and are perfect for a quick breakfast, lunch or dinner. Simply make a big batch and pop them in the freezer for a meal anytime you need! 
INGREDIENTS
METHOD
TIPS & NOTES
  • ½ cup quinoa (uncooked) 
  • 1 brown onion (diced) 
  • 1 clove garlic (diced)
  • 1 zucchini (diced)
  • 1 punnet cherry tomatoes (diced)
  • ½ cup corn (cooked)
  • ¼ bunch coriander (diced) 
  • 1 can black beans (drained and rinsed)
  • 8-10 wholemeal wraps 
  • Cheese (grated)
  • Spice Mix:
  • 1 tsp paprika
  • 1 tsp cumin 
  • ½ tsp turmeric 
1.  Cook the quinoa as per packet instructions.
2.  Add a drizzle of extra virgin olive oil to a pan and sauté the onion and garlic on medium heat until soft and slightly browned. 
3.  Add the zucchini, tomatoes, corn, coriander and spice mix and continue to cook until soft.  
4.  Add the black beans and quinoa, Cook for a further 3 minutes and then remove from heat.
5.  Make your wrap by adding cheese and filling with the vegetable and bean mixture. 
6.  Wrap and toast in a sandwich press or wrap in baking paper and foil and freeze for later. To reheat, simply place in the oven on 180C for 40-50 minutes. 
  • Gluten Free Option: Use gluten free wraps!
  • Dairy Free Option: Use dairy free cheese!
  • Storage: Freeze for up to 3 months 

Vegetarian Freezer Burritos

Prep Time: 10 min
Cook Time: 15 min
Serving Size: 8-10
  • Gluten Free Option 
  • Dairy Free Option
  • Freezer Friendly
These vegetarian burritos are packed with fibre to support a healthy digestive system. They freeze really well and are perfect for a quick breakfast, lunch or dinner. Simply make a big batch and pop them in the freezer for a meal anytime you need! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 brown onion (diced) 
  • ½ cup quinoa (uncooked) 
  • 1 clove garlic (diced) 
  • 1 zucchini (diced)
  • 1 punnet cherry tomatoes (diced)
  • ½ cup corn (cooked)
  • ¼ bunch coriander (diced) 
  • 1 can black beans (drained and rinsed)
  • 8-10 wholemeal wraps
  • Cheese (grated) 
  • Spice Mix:
  • 1 tsp paprika 
  • 1 tsp cumin
  • ½ tsp turmeric 
1.  Cook the quinoa as per packet instructions.
2.  Add a drizzle of extra virgin olive oil to a pan and sauté the onion and garlic on medium heat until soft and slightly browned. 
3.  Add the zucchini, tomatoes, corn, coriander and spice mix and continue to cook until soft.  
4.  Add the black beans and quinoa, Cook for a further 3 minutes and then remove from heat.
5.  Make your wrap by adding cheese and filling with the vegetable and bean mixture. 
6.  Wrap and toast in a sandwich press or wrap in baking paper and foil and freeze for later. To reheat, simply place in the oven on 180C for 40-50 minutes. 
  • Dairy Free Option: Use dairy free cheese! 
  • Gluten Free Option: Use gluten free wraps! 
  • Storage: Freeze for up to 3 months 
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