Vegan Freezer Burritos

My run this morning. I am actually legitimately excited to run these days now that it is light (and not freezing cold) when I go out for my run.

Distance: 4 miles

Time: 33:12

Comments: No pain! A good and fun run overall. Tried to push the pace.

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For the past 6 weeks, Craig and I have been eating a vegan diet. (We did cheat for 10 days when we went to Boston and Maine.)

We have followed a vegan diet before and each time we go vegan, we develop new recipes and dishes to make. This recipe for Vegan Freezer Burritos is easily one of our favorite items to eat. These burritos are filled with a variety of vegetables, black beans, and refried beans. They are hearty (and pretty calorie dense), so they will definitely fill you up!

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I give Craig all the credit for this recipe and his creativity. Craig stared by frying potatoes, red pepper, carrots, and onions together. DSC_0004

The assembly line of burritos: vegetables + black beans + refried beans. DSC_0005

Don’t forget to use the vegetarian refried beans if you are making them vegan or vegetarian.

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Rolled up and ready to be wrapped up.   DSC_0011

Craig wrapping the burritos in aluminum foil before they go in the freezer. DSC_0015

Definitely our favorite vegan burritos. They are so easy to make ahead of time and freeze until you want to grab one and reheat for lunch.

Vegan Freezer Burritos

Yield: 4 Burritos

Ingredients

2 Yukon gold potatoes

1 red bell pepper

1 large carrot

1/4 onion

1 tablespoon vegan butter

1 – 15 oz. can black beans, drained and rinsed

1 – 16 oz. can vegetarian refried beans

4 large “burrito-size” flour tortillas

Vegan Cheese Sauce

1/2 cup cashews

1/4 cup water

1 lemon, juiced

2 tablespoons olive oil

1 tablespoon nutritional yeast

1 teaspoon minced garlic

1 teaspoon curry powder

1 teaspoon paprika

dash of salt

Directions

1. Dice potatoes, pepper, carrot, and onion into small bite-size pieces.

2. Heat vegan butter in saucepan on stove top. One melted, add potatoes.

3. Cook potatoes for 10 minutes, stirring occasionally.

4. While potatoes are cooking, made the vegan cheese sauce by combining everything in a blender and blending until smooth.

5. Add remaining vegetables to potatoes on stove top and cook until tender—about 5 additional minutes.

6. Place 4 burrito shells on work space and split black beans and refried beans between the four shells.

7. Divide vegetables equally between all four shells.

8. Drizzle vegan cheese sauce on top.

9. Wrap each burrito in aluminum foil and place in freezer.

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Questions

What was your workout today?

Have you ever followed a vegan diet?

6 Comments

    • Reheat in the microwave for 4 minutes–flipping half-way through. (Sometimes more if the microwave isn’t as powerful.) We usually wrap them in a paper towel to keep the moisture in.

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