More investment cooking pays off! Last night we had: Black bean burritos, and a salad with homemade lemon tahini dressing.
System: I make a bunch and freeze most of them, this recipe makes about 24 burritos. We loooove these simple flavors, and they are super-satisfying!
Endless Vegan Burritos
- 6 15-oz cans of beans (I use 5 black, 1 kidney, you could also use the equivalent amount of dried beans soaked overnight but I have to admit I don’t yet grok the whole dry beans thing, mine always turn out crunchy!)
- 3 cups tomato purée (crushed tomatoes)
- 1 large onion
- 10 garlic cloves
- 6 tbsp olive oil (or more if needed)
- 6 tsp ground cumin
- salt and pepper to taste
- 24 8-inch vegan flour tortillas (whole foods makes a great red pepper tortilla with wholesome ingredients)
Salsa (someday I’m going to start making this from scratch but for now it’s just store-bought fresh) and avocado slices
Chop onion finely. Mince garlic. Sautee onion and garlic in the oil rge;”>in a very large pot (like a dutch oven or similar) until soft. Add beans. Add tomato purée. Add cumin, salt, and pepper.
Assemble the burritos by spooning about 3 tablespoons of the mixture into each tortilla.
Freeze individually by laying them on a cookie sheet with wax paper. You can make a second layer with wax paper right on top of the first if you don’t have oodles of freezer space (as I do not!) Cover with wax paper. Take them out the next day and wrap them in freezer bags according to how many you will use at a time. I put 4 in each packet (1 for my dinner, 2 for my husband’s and 1 more to pack for his lunch the next day.)
Defrost one packet by moving it to the fridge the night before dinner.
When it’s time for dinner: Arrange the burritos in a baking pan, pour some salsa on top, and bake at 350. Serve with avocado slices and more salsa on top, with a salad (I’ll talk salad! systems! in a future post).
Investment payoff: 6-10 really delicious and filling vegan meals, from one time cooking and assembling burritos. Systems baby!
No related posts.