Vegan Freezer Burritos
You can really put whatever you want in burritos, and in a spirit of zero waste, I encourage you to make your own version using ingredients you already have.
That's what I do regularly, but I'll show you my favorite mix!
Ingredients
Sweet potato, in small cubes
Bell pepper, thinly sliced
Onion, thinly sliced
Mushrooms, sliced
Vegetarian ground meat, with Mexican spices
Canned pinto beans
Melting vegan cheese, shredded
Whole wheat tortillas
Hemp seeds (optional)
Preparation
On a baking sheet, bake the sweet potato cubes, coated with a little oil, in the oven at 350°F until they are tender when pierced with a fork.
Sauté the bell peppers, onions, and mushrooms in a pan with a little oil until they are cooked al dente. Set aside.
Sauté the vegetarian ground meat in a pan with a little oil. If the ground meat is not seasoned, mix in Mexican spices.
At the same time, in another pan, cook the pinto beans following this recipe (replace black beans with pinto beans).
On a sheet of aluminum foil, place a tortilla. Add the beans, vegetarian ground meat, vegetables, vegan cheese and hemp seeds. Roll it up tightly and wrap it in aluminum foil.
Store in the freezer. To consume, thaw overnight in the refrigerator, then reheat in the oven at 400°F.
