Make-Ahead Roasted Veggie Burritos

3.5 from 4 votes

Prep, wrap, and freeze dinner in a breeze.

Make-Ahead Roasted Veggie Burritos

Want to make the most of your meal prep? These make-ahead roasted veggie burritos are a great option! In addition to being easy and fast, they’re also full of healthy ingredients that will nourish you body (especially when you’re in a pinch!) Each burrito contains 14 grams of protein and a hefty dose of fiber. These two things will keep you full and focused.

Stay on Track by Meal-Prepping!

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Make several meals in one sitting, then pop them in the freezer for whenever you need a healthy eat, quick! This simple recipe will walk you through how to prep, wrap, and freeze 12 deliciously healthy burritos. Keep them in your freezer, and anytime you’re hungry, you can just microwave or bake them until toasty warm and melty. Scrumptious and so simple!

We love recipes that allow us to prep ahead of time because they’re extremely helpful at keeping us on track. Whether your goal is to lose weight or maintain your current weight, having nutritious meals readily available can stop you from grabbing something unhealthy. After a long, hard day, the last thing you’re going to want to do is come home and cook! Make these burritos on Sunday afternoon, and have meals ready for the week! No stress required.

3.5 from 4 votes

Make-Ahead Roasted Veggie Burritos

These burritos are super tasty, nutritious, and a perfect choice for planning ahead.
Yield 12 people
Serving Size 1 burrito
Course Dinner, Lunch
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 6 zucchini small, diced
  • 6 yellow squash small, diced
  • 3 red peppers diced
  • 3 green bell peppers diced
  • 1 sweet onion
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 12 whole-wheat tortillas large
  • 45 ounces refried black beans cans, organic
  • 6 cups sharp cheddar cheese reduced-fat

Instructions

  • Preheat oven to 425 degrees.
  • On a parchment-lined baking sheet, place zucchini, yellow squash, red peppers, green peppers, and onion. Drizzle with olive oil, salt and pepper generously.
  • Cook in preheated oven for 12-18 minutes, until crisp-tender.
  • Spoon 1/4 can of black beans into the center of a tortilla. Top with 1/2 cup cheese. Scoop 3/4 cup of veggies on top.
  • Fold in the edges of the tortilla, then roll the tortilla into a burrito. Wrap several times in plastic wrap. Store in a large freezer bag. Repeat until all 12 burritos are wrapped.
  • Label freezer bag with date. Freeze for up to 1 month.
  • To reheat, place a burrito in microwave. Cook until heated in the center (about 3-5 minutes). Or reheat several burritos as once by placing them in a baking dish, spraying with olive oil cooking spray, and cook at 350 degrees for 30-40 minutes, until golden and crispy.
  • Serve with your favorite no-preservative salsa or hot sauce and enjoy!

Nutrition Information

Serving: 1burrito | Calories: 404kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Sodium: 395mg | Fiber: 10g | Sugar: 7g |
SmartPoints (Freestyle): 13
Keywords Diabetic-Friendly, Vegetarian

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If you enjoyed these Make-Ahead Roasted Veggie Burritos, we think you’d also enjoy our Chicken Burrito Bowl! For more healthy meal prep recipes like these, be sure to follow us on Pinterest!

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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2 Comments

  1. How watery do the veggies get when you reheat them inside the tortilla shell? I was thinking of just fteezing the veggies separately.

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