If you’re looking for a high protein meal you can have on hand at all times freezer burritos are for you! They can be stored in your freezer for up to 3 months and taken with you on the go!
💪MACROS
409 cals - 20P - 53C - 14F
🔥Re-heating instructions🔥
Microwave - remove the foil & microwave for 4-5 minutes flipping halfway through
Air Fryer - 350f with foil for 5 minutes & without for 4 to make them nice and crispy! (My fav method)
Oven - 400f with foil for 10 minutes
Here’s how to make them!! 🙌 Make sure to save this recipe for later! 🔖
✨INGREDIENTS✨
7 tortillas - 8 inch
1 white onion
5 cloves garlic
1 red bell pepper
1 zucchini
1 tomato
1 cup cooked quinoa
1 can black beans (1.5 cups)
1 block extra firm tofu (400g)
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cumin
1/2 tsp salt
1/2 bunch cilantro
Cashew sour cream
1/2 cup raw cashews
1/4 cup water
0.75 tbsp apple cider vinegar
1 tbsp lemon juice
1/8 tsp salt
🧅 Start by sautéing your onion until translucent then add in the rest of your veggies and cook for a few more minutes.
😋 Add in the rest of your ingredients and mix well to combine.
🙌Make your cashew sour cream by blending all of the ingredients together in a high speed blender. Add it into your burrito filling along with the chopped cilantro and mix.
🤗Divide your filling into 7 tortillas and wrap them nice and tight in some aluminum foil!
🎉Pop them in the fridge or freezer and reheat when you’re ready to enjoy!!
Kidney Bean Burrito Bake Recipe Large burritos are filled with kidney beans, corn, and rice, topped with cheese, and then baked in a fajita-spiced tomato sauce. Served with a mixed salad and using premade ingredients, this burrito bake is an easy option for a delicious and impressive lunch or dinner. 🤤
Having S in the house has been nice. I always cook too much food so having someone else eat what would be leftovers I might forget and/or get bored with is awesome! I think cooking meals is a form of artistic expression for me so this means I can cook more.
The other day she asked if she could pitch in for groceries for a set amount of meals a week. I was so happy. She works until 9 so now I'm sending her photos of lentil soup, roasted butternut squash, and fresh baked bread or braised root veggies, maple glazed baked tofu and arugala salad with pepitas, cranberries, garden tomatoes, fresh made crouton and homemade maple dijon dressing. it's always nice when omnivores enjoy my food.
Double excited to go to a European food market for neat things and have her teach me some Bosnian dishes I can veganize. I'm a magpie for family cooking and tonight I'm making pozole verde a friend in Utah taught me.
It just feels like people hate on vegan cheese way too much. I swear, every vegan I have seen out in the world has some manifesto about how good these random vegan cheeses are.