Lunch is taken care of with these amazing Vegan Burritos that are filled with a delicious wild rice blend, sweet potatoes, and corn. The freezer burritos are perfectly suitable for meal prep. One batch takes care of 8 lunches.
Rinse the rice blend in cold water according to instructions. Add rinsed rice to a medium saucepan along with salsa and vegetable broth. Bring to a boil, then cover and simmer for 40 minutes.
Heat oil in a large pan. Add the sweet potato dices and sauté on medium-high for a couple minutes. Stir in the onion slices. Turn heat to low and cover the pan with a lid. Let the sweet potatoes and onion soften for about 5 minutes.
Uncover and stir in the taco seasoning and corn. Cover again and let cook until the sweet potatoes are completely soft. Set aside to cool.
When the rice is finished cooking, uncover and fluff up the rice.
To assemble, place about ⅓ cup of the cooked rice just below the centre of a large flour tortilla. Add a little chopped cilantro on top before adding ⅓-1/2 cup of the sweet potato mix.
Fold in the sides of the tortilla, then start rolling it up from the bottom. Repeat with the remaining ingredients.
To prepare for freezer storage, wrap the tortillas in a moist, wrung out paper towel (optional), then in a piece of parchment paper, cling film, or aluminum.
Freeze the wrapped tortillas in a large container or freezer bag.
To reheat, place the frozen burrito on a plate. Microwave for 2 minutes, then flip and microwave for another 2 minutes.
Alternatively, let the frozen burritos thaw in the fridge overnight, then place on a baking sheet and bake at 350°F until heated through (20-30 minutes).
Nutrition
Nutrition Facts
Vegan Burritos - Freezer-Recipe
Serving Size
1 burrito
Amount per Serving
Calories
305
% Daily Value*
Fat
6.9
g
11
%
Sodium
692
mg
29
%
Carbohydrates
53
g
18
%
Fiber
8.5
g
34
%
Sugar
7.1
g
8
%
Protein
8.8
g
18
%
Vitamin A
1400
IU
28
%
Vitamin C
5.8
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vegan Burritos
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