Freezer-Friendly Veggie Burritos

Makes 12 burritos

These vegetarian burritos are filling, tasty, and come together quickly. Stash them in your freezer for an easy lunch option (they’ll thaw perfectly by the time you’re ready to eat). If you’re missing the meat, add in shredded cooked chicken breast before wrapping and freezing.

Ingredients

2

medium sweet potatoes, peeled and chopped into ½” cubes
2

large green bell peppers, diced
2

medium onions, diced
2

garlic cloves, minced
1

jalapeno, seeded and diced
1

tbsp chili powder
1

tbsp cumin
½

tsp kosher salt
½

tsp black pepper
2

tsp olive oil
1

14 oz can kidney beans, drained and rinsed
2

cups salsa
1

cup chopped fresh cilantro
12

whole grain burrito-size tortillas
2

cups shredded cheddar cheese

Directions

1 Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside. In a large bowl, toss together the sweet potatoes, bell peppers, onion, garlic, jalapeno, chili powder, cumin, salt, pepper, and olive oil until well-combined. Spread onto the prepared baking sheet and roast in the oven for 25-30 minutes (or until all veggies are soft and tender).

2 Remove roasted veggies from the oven and spoon into a large bowl. Add beans, salsa, and cilantro and stir to combine.

3 To assemble burritos, spoon ½ cup of filling onto a tortilla. Sprinkle with cheese and roll to close.

4 Wrap burritos in freezer paper and use masking tape to close. Place wrapped burritos in a labeled, Ziploc^® brand Gallon Freezer bag and freeze.

5 To reheat: unwrap burrito from freezer paper and cover loosely with a paper towel. Microwave on high for 90 seconds. Flip the burrito and microwave for an additional 90 seconds, or until the filling is hot.