Winter vegetable freezer burritos! A healthy, flavorful meal prep-friendly burrito recipe that you can make ahead of time and pop in the oven whenever you need a quick and satisfying meal. With vegan and vegetarian options!
- 1 cup of uncooked brown rice
Roasted Sweet Potatoes
- 1 large sweet potato, cut into 1/2-inch cubes (about 15 oz, see notes)
- extra virgin olive oil
- salt and pepper
Winter Vegetable Medley
- extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 8 oz baby bella mushrooms, sliced
- 1 tablespoon ground cumin
- 1 tablespoon ground chili powder
- 1 teaspoon salt
- 1–2 small chipotle peppers in adobo, finely chopped + 1 tablespoon adobo sauce (see notes)
- 1 tablespoon pure maple syrup
- juice of 1 lime
- 1 bunch of kale, destemmed and finely chopped
- 1 (15-0z) can black beans, drained
- Preheat the oven to 425 degrees F.
- Cook the rice according to package instructions.
- Arrange the cubed sweet potato evenly on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 30 minutes, flipping halfway through.
- While the sweet potatoes are roasting, start the winter vegetable medley. Heat a large skillet over medium heat. Add a bit of oil to coat the pan and then add the onion, garlic, and mushrooms. Sauté until the onions are softened, about 5 minutes.
- Add the cumin, chili powder, salt,, chipotle peppers and adobo sauce (start with less and work your way up!), maple syrup, and lime juice. Stir so that everything is well mixed. Add the chopped kale and drained black beans and stir again. Turn the heat down to low.
- Once the sweet potatoes are roasted, add them to the skillet with the other vegetables. Give everything a good stir and season to taste with more salt if needed. Remove from heat.
- When the rice is done, make the burritos. Lay one tortilla on a flat surface and add the following ingredients horizontally, slightly below the center line: 2-3 tablespoons refried beans, 1/4 cup cooked brown rice, 1/4 cup vegetable medley, 2 tablespoons shredded chicken (optional), and 2 tablespoons grated cheddar cheese. Fold the bottom edge upwards to meet the top half of the tortilla and then pull the tortilla back to tuck in the ingredients. Fold the right and left sides of the tortilla towards the center and then roll! Here’s a great video tutorial. Set aside, with the seam side down to hold together the burrito while you repeat the process.
- Wrap the burritos. Get out 12 sheets (11 inches x 15 inches) of parchment paper or aluminum foil. Wrap each burrito in the paper or foil. If using parchment paper, fasten with a piece of tape around the entire burrito (the tape won’t stick to the paper itself). Allow the burritos to cool and then put the wrapped burritos inside of an airtight container like a Ziploc bag or Stasher bag to prevent freezer burn.
- To reheat from frozen. To microwave, remove the foil or parchment paper and microwave on a plate for 4-6 minutes, turning halfway through. To bake, keep the foil or parchment paper on (remove the tape!) and bake in a 400 degrees F oven for 30-40 minutes, or until completely cooked through. To get the outside crispy, simply pan-fry in a lightly oiled skillet for a few minutes on each side after microwaving or baking. Serve with salsa, sour cream, and/or fresh cilantro!
Feel free to swap in butternut squash or another winter squash for the sweet potatoes. You’ll need about half a small butternut squash, peeled and cubed (15 oz).
Most of the spiciness comes from the chipotle peppers! Use one pepper for a less spicy burrito filling or bump it up to two if you like things hot. The adobo sauce is the sauce that comes in the can with the peppers.
Freezer burritos will stay good in the freezer for up to 3 months!
Keywords: freezer burritos, meal prep burritos, sweet potato burritos, frozen burritos