Saturday, April 25, 2015

Baked & Loaded Burritos

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.

"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 

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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