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
Comments: No pain! A good and fun run overall. Tried to push the pace.
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!
Don’t forget to use the vegetarian refried beans if you are making them vegan or vegetarian.
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
2 Yukon gold potatoes
1 red bell pepper
1 large carrot
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
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.
What was your workout today?
Have you ever followed a vegan diet?