Vegan Freezer Burritos: when life is just too f^cking busy
Makes 8-9 burritos. Roughly 410 calories per burrito.1 package of burrito shells (I like the Mission flour 200 calorie ones)
1 can of black beans
2 jars of taco sauce
2 ripe avocados
1 can of organic corn
1 cup of organic quinoa
1 cup daiya shredded "cheese"
1 roll of wax paper
1 roll of tape
Start by soaking the quinoa in a bowl of water for 5+ hours. There are saponins naturally occuring in quinoa and they are rough on your system.
Rinse beans and corn in strainer. Cook quinoa in broth of choice until moisture is driven off. While its simmering, peel, deseed and mash avocados in small bowl.
In a large bowl, combine: beans, corn, faux cheese, cooked quinoa, avocado mash and taco sauces. Stir gently to homogenize.
Roll out a 9-10 in piece of wax paper on the counter. Place tortilla shell on top. Scoop heaping 1/2 cup of mixture into center of shell. Fold up the tortilla (instructions on package for novices). Wrap the wax paper up well over the burrito, secure shut with piece of tape and then insert into freezer. Repeat until all mixture is gone or shells run out. If the shells run out first, grab some tortilla chips and start dipping. :)