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.
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.
To assemble, place about 1/3 cup of the cooked rice just below the centre of a large flour tortilla. Add a little chopped cilantro on top before adding 1/3-1/2 cup of the sweet potato mix.
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.