Even if you’re not going to eat all 14 burritos at one mealtime, make them all… you’ll love the convenience factor later in the week or even later in the month! These make a great quick lunch and great after school snacks. I can fit 1 burrito into a snack size ziplock bag. They are easy to mark and super quick to reheat in either the microwave or oven.
* If you’re using lettuce as your wrapper of choice and you want to freeze leftovers, just freeze the filling in 1/3 cup portions. Warm the portion and then spoon it onto your fresh lettuce leaf when ready to eat. Lettuce won’t hold up to freezing. Spelt wraps hold up fairly well, if you can tolerate spelt. Rice wraps can get crumbly, so my suggestion is to add a bit of water to the filling before you set it in the wrapper and freeze it. The extra moisture will help during the thaw. If your rice wrapper looses it’s composure during the process, just top it with some enchilada sauce and eat with a fork and knife! There is nothing tragic about that!
Protein Packed Burritos
(14 servings, 2 hours hands-off bean cooking, 15 minutes assembly)
1 lb dry pinto beans
1 onion, minced
1 clove garlic, minced
8 cups water + 4 cup water
2 Tbsp smoked paprika
1 tsp salt
1 tsp pepper
½ tsp chipotle powder
1 cup quinoa + 2 cups water
14 tortilla style wrappers of your choice or large romaine lettuce leaves
vegan cheese shreds, optional (I used Daiya pepper jack)
Put the beans into a colander and rinse them under running water. Give the colander a shake and dump the beans into a large pot. Cover with water and bring to a boil for 5 minutes. Shut off the heat after the boil and let the beans rest for an hour. Come back, drain the beans and put them back in the pot. Add the 8 cups of water you’ve measured out and set the temp for medium high so the pot comes up to a simmer. Cover and leave the pot for an hour.
In the meantime, mince your onion and garlic and sauté them over low heat until fragrant and translucent, but not browned. Turn off the heat and leave these until the beans are ready.
Also, set the quinoa and water into a small pan and bring to a boil. Stir and cook for 10 minutes or until the liquid is gone and quinoa is fluffy.
The beans are ready when they are tender and most of the cooking liquid has been absorbed. When you reach that point, usually around the hour mark, transfer your beans in batches to the pan with the onion and garlic. Take a potato masher and go to town on the warm beans. We are looking for a pretty smooth texture, though some partial beans are nice. Continue adding your warm beans in batches and smashing them until you’ve worked through the beans.
Season and taste. Adjust to suit your palate.
Stir in the cooked quinoa and taste. Adjust seasoning again if necessary.
Take 1/3 cup portions and place on your wrapper. Add vegan cheese shreds if you like, fold bottom edge over the filling, turn in the right and left sides to make an envelope and then roll to close.
Plate and eat!