This is my husband's FAVORITE Vegan recipe. I have to make these in large batches and freeze them for the week (along with veggie burgers). These are sweet, from the butternut squash and spicy from the peppers and salsa. They reheat perfectly for a quick Vegan meal on a busy day. So, here's a "meat eater approved" Vegan burrito that the entire family will love & you will love feeding your family.
Looking for more freezer Friendly recipes? Try Buffalo cauliflower & White bean burgers, Award Winning Chili, Chocolate Protein Pancakes Breakfast Burritos & 5 Minute Vegan Beer Cheese Sauce
"Baked & Loaded" Burritos:
3 cups butternut squash
1 cup of corn
1 large red bell pepper, chopped
1 bunch of kale, chopped
2 medium poblano peppers, chopped
1 medium onion, chopped
2 (15 oz) cans black beans, drained
1 (10 oz) can Rotel tomatoes, drained
1 Tbsp cumin
1 Tbsp paprika
1/2 Tbsp garlic
1/2 cup nutritional yeast
1 Tbsp chai seeds
1/2 cup salsa verde
1 tsp. chili powder (optional)
8 flour tortillas
1 cup of corn
1 large red bell pepper, chopped
1 bunch of kale, chopped
2 medium poblano peppers, chopped
1 medium onion, chopped
2 (15 oz) cans black beans, drained
1 (10 oz) can Rotel tomatoes, drained
1 Tbsp cumin
1 Tbsp paprika
1/2 Tbsp garlic
1/2 cup nutritional yeast
1 Tbsp chai seeds
1/2 cup salsa verde
1 tsp. chili powder (optional)
8 flour tortillas
Preheat oven to 400°.
In a sautee pan, cook butternut squash, red pepper, onion, pobalno pepper, kale and corn over medium heat, until tender
In a large mixing bowl, combine veggies and remaining ingredients.
Stuff burritos with veggie mixture. Roll tightly, closing off both ends.
Place burritos on a non stick cookie sheet and bake 20 minutes until golden brown.
makes 8 burritos.
*To freeze and reheat:
Make sure burritos are completely cooled.
Wrap each burrito in wax paper and place in a Gallon sized plastic bag to freeze.
*Reheat for 3-4 minutes from frozen, turning half way.
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