Looking for a delicious, protein-packed (meatless) meal that's perfect for meal prepping? Look no further than these incredible Make-Ahead Vegetarian Burritos!
These burritos are bursting with flavor and texture, making them a fantastic option for anyone seeking a satisfying and versatile Meatless Monday meal. The beauty of this recipe is its flexibility – feel free to customize the fillings with your favorite veggies and beans! Plus, they're perfect for prepping ahead and freezing for those busy weeknights when a healthy and delicious meal is just a microwave zap away.
Why You'll Love These Make-Ahead Burritos:
- Meal Prep Magic: Whip up a batch of these burritos on the weekend and have lunches or quick dinners ready to go throughout the week.
- Freezer Friendly: These burritos freeze beautifully, making them ideal for meal planning and ensuring you always have a healthy option on hand.
- Flavor Explosion: This recipe is a flavor fiesta, featuring a combination of protein-rich beans, colorful veggies, and aromatic spices.
- Customization King: Feel free to personalize the fillings with your favorite ingredients! Think black beans, pinto beans, corn, peppers, onions, salsa – the possibilities are endless!
Ready to Get Cooking?
Ingredients:
- 4 B-Free Gluten Free High Protein Wraps
- 1 Can Kidney Beans, drained and rinsed
- 1 Cup Mashed Carrots (~3 Large Carrots)
- 1 Cup Fresh Spinach
- 1 Cup Shredded Cheese (your favorite kind!)
- 4 Cloves Garlic
- 1 Tbsp Chili Powder
- 1 Tsp Cumin Powder
- 1 Tsp Paprika
- 2 Cups Cottage Cheese
- 2 Tbsp Siracha Sauce
Directions:
- Make the Mashed Carrots: Peel and slice your carrots. Steam them over a pot of boiling water with 4 cloves of garlic until soft. Once cooked, mash the carrots and garlic together.
- Season the Beans: Mash the drained and rinsed kidney beans with chili powder, cumin powder, and paprika.
- Preheat the Oven: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
Assemble the Burritos:
- Spread ¼ cup of shredded cheese on each wrap. (This helps the filling stick together!)
- Top the cheese with ½ cup of mashed carrot mixture.
- Add ½ cup of seasoned mashed beans on top of the carrots.
- Layer a few leaves of fresh spinach over the beans.
- Wrap and Bake: Carefully fold and wrap each burrito, ensuring the seam side is down on the baking sheet. Bake the burritos for 10 minutes, or until the wraps begin to turn golden brown.
- Make the Siracha "Aoili" (optional): While the burritos bake, combine the cottage cheese and sriracha sauce in a blender until smooth. This creates a creamy sauce with a little kick!
Nutritional Information (per 1 wrap + ½ cup Siracha “Aoili” )
- 38g Protein
- 37g Carbs
- 12g Fat
Top Tips for Make-Ahead Burrito Success:
- Cool Completely: Before wrapping and freezing your burritos, ensure they are completely cool to prevent condensation and soggy tortillas.
- Wrap Tightly: Use parchment paper or aluminum foil to wrap each burrito firmly, preventing freezer burn.
- Label & Freeze: Label your burritos with the date and contents for easy identification. They'll stay fresh in the freezer for up to 3 months.
Reheating Made Easy:
When you're ready to enjoy a burrito, simply remove it from the freezer and unwrap. Microwave for 1-2 minutes on high, or until heated through. For a crispy exterior, you can also heat the burrito in a skillet with a little oil over medium heat for a few minutes per side.
So there you have it! These Make-Ahead Vegetarian Burritos are a delicious, convenient, and healthy way to win at Meatless Monday (or any day of the week!).
Did you get creative with your burrito toppings?! Share in the comments below!