Vegan Beef & Bean Burritos (Freezer Friendly)

These Vegan Beef & Bean Burritos are freezer friendly! Perfect for meal prep and way better than the frozen ones you used to eat!

These Beef and Bean Burritos are inspired by the frozen ones I used to eat as a kid, and even well into my 20s (and probably 30s!) There’s just something so comforting and nostalgic about them, even though they aren’t very good, and you need to eat at least 3 to feel full.

Well, I fixed all that with these as these are SUPER DELICIOUS and filling! They are very easy to whip up too. We just need to shred some tofu, cook and flavor it. And then make some beans and grill up some veggies. Then wrap it all in a tortilla, and freeze ’em!

Then you have access to a scrumptious and satisfying burrito in mere minutes!

The Beef

You have a lot of options for the vegan beef! I’ve included the recipe for my Shredded Tofu Beef, but you could also make some with TVP, Lentils or Tempeh or my Tofu Taco Meat!

You can make a red or green sauce too, and honestly, anything you want to add will be good. Green chiles, chipotles in adobo, literally just about anything will work!

Or, you could also just use something like Impossible or Beyond Meat and season with some Taco Seasoning if you like too!

The Beans

You can use whatever kind of refried beans that you like! Use some canned or bagged ones, you can mash up some pinto beans and season them like I did, or you can make some Refried Beans from scratch too!

The Veggies

I diced up a red and green bell pepper and two jalapenos. You can add a medium onion as well, but I left it out since I made these for my wife and she has an onion sensitivity. They were still so good without them!

assembling the burritos

For assembly, there’s a couple things to note. First, the fillings must be room temperature, or even better, COLD! If they are warm you will steam the tortilla and it’ll get soggy. I like to let things cool on baking sheets or large plates since that is the fastest way.

You can also mix everything up into one big bowl of filling, or keep the beef, beans and veggies separated. It’s totally up to you! I like the layered version personally, but it’s faster to assemble them when everything is all mixed together.

Ingredients

• Super Firm Tofu – Try to get the tofu that’s vacuum sealed!
• Meaty Marinade – We’ll be flavoring the tofu with a meaty marinade made of soy sauce, nooch and spices. I’m using some of this Beefless Bouillon but you can also use Veggie Bouillon too.
• Beans – Use Pinto or Black or whatever! Whole beans or refried, or a combo, whatever you like!
• Veggies – I used Bell Peppers and Jalapenos, but add onions, mushrooms, zucchini, etc!
• Red or Green Sauce – I employed some shortcuts to make a quick red and green sauce to add some extra OOMPH!
• Tortillas – I recommend large flour tortillas. I like the Guerrero Riquisimas brand.
• Vegan Cheese – this recipe doesn’t call for it, but feel free to mix in some shredded vegan cheese into the mix if you like!

Storage & reheating

Wrap the burritos in parchment or deli paper, and then some foil. Store them in a freezer bag for up to 6 weeks. To reheat, simply unwrap the foil, leaving the paper on, and microwave for 3-4 minutes. I highly recommend also grilling the burrito in a skillet over medium heat to brown it!

handy dandy video here!

Related recipes

• Tofu Taco Meat
• Breakfast Burritos
• Chipotle Burritos
• Carne Asada
• Mushroom Fajitas

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Vegan Beef & Bean Burritos

Thee Burger Dude

4.88 from 24 votes

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Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 lbs Super Firm Tofu (or Extra Firm, press for at least 30 minutes)

Marinade

• 2 tsp Vegan Beef Bouillon (or veggie bouillon)
• 1/4 cup Soy Sauce
• 1/4 cup Nutritional Yeast
• 1/4 cup Water
• 2 Tbsp Oil
• 1 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tsp Smoked Paprika
• 1 Tbsp Blackstrap Molasses (optional)
• 2 tsp Gravy Master (optional)

Red Sauce

• 2 cups Tomato Sauce
• 1/4 cup Chipotles in Adobo
• 4 cloves Garlic (minced)
• 1 Tbsp Ground Cumin
• 1 Tbsp Oregano
• Salt & Pepper to taste

Green Sauce

• 2 cups Tomatillo Salsa (I used store bought)
• 4 cloves Garlic (minced)
• 7 oz can Diced Green Chiles

Beans

• 4 cups Refried Beans (or Quick Refried Beans)
• 3 Tbsp Taco Seasoning
• Juice of 1 lime

Veggies

• 1/2 – 1 Onion diced
• 2 Diced Bell Peppers
• 2 Jalapeños diced

Instructions

 

Tofu Beef

• Prepare the marinade by combining everything in a bowl with a whisk.
• Shred the tofu with a cheese grater.
• Add a little oil to a large skillet over medium heat. Grill the tofu in batches so you don't crowd the pan. Cook tofu until it starts to get some golden color and begins to get dried out and slightly chewy, about 6-8 minutes.
• Pour in the marinade and stir to coat thoroughly. Reduce marinade until it has been absorbed by the tofu. This shouldn't take too long, about 4-5 minutes tops.
• Your tofu meat is done! If you are going to add the red or green sauce prepare them by scooching the tofu meat to the outer edges of the pan, so there's a clearing in the middle.
• Add a little oil and then the minced garlic. Toast the garlic for 1 minute, then mix in with the tofu.
• For the red sauce, add the cumin, oregano, tomato sauce and chipotles in adobo. Combine thoroughly and taste for seasoning.
• If making the green sauce, do the same but with the tomatillo salsa and green chiles.
• Then simply stir and combine the tofu with whatever sauce you are making!

Beans

• To make the beans, start by draining and rinsing your beans as desired if using whole beans. I recommend reserving some of the bean juice and adding that as needed. You can mash them to your desired consistency or keep them whole. Up to you!
• Cook over medium heat and season with the Taco Seasoning and lime juice. Taste and adjust, and that's it! Super easy!

Veggies

• Grill the peppers and onions over medium heat in a bit of oil for 10 – 12 minutes, or until softened and a little bit of browning occurs. Season with salt, pepper and whatever else you like!

Burrito Assembly

• First make sure you let all the fillings cool completely. You can even throw them in the fridge to get them cold. Once cooled you can also combine all of them together, or keep them separate and fill the burrito in layers, up to you!
• Heat up a large burrito size tortilla until it's warm enough to bend without breaking (you can do this in a skillet, over a stove burner or in the microwave for like 15 seconds)
• Fill each tortilla with about 300 grams of the filling. If using separated filling, use equal amounts beans and beef.
• Roll your burrito, and then wrap it in parchment or deli paper. Followed by a layer of tin foil.
• Add burritos to a freezer bag and freeze for up to 6 weeks.
• To reheat, unwrap the foil, but leave the parchment / deli paper. Microwave for 3 – 4 minutes. I highly recommend you grill the burrito in a pan with a little oil to brown it after microwaving. In fact you can heat up your skillet while the burrito is in the microwave. It's a pro move in my book!
• Enjoy with your favorite hot sauce!

Notes

You can also add in a bit of shredded vegan cheese if you like, but they don't need it to be delicious!

Tried this recipe?Let us know how it was!