I have had a crazy schedule this semester. Working late hours in the lab, often followed by evening tutoring appointments as undergrads panic over finals. The only thing I really have the time and money to grab on campus for dinner is a burrito at the place across the street. Unfortunately, the cost of this adds up. After buying a few frozen vegan burritos from the grocery store as a cheaper alternative, I realized (duh) that I should just make them myself.
These burritos have way more protein than your usual store-bought vegan option. I paid about $16 for enough ingredients to make 11 burritos. $4 of that was for store-bought vegan cream cheeze, of which I only used a third of a tub, so if you make cheeze yourself or omit it entirely they will be even cheaper.
I now have a healthy option for dinners at work that will fuel me for my bike ride home. They freeze well, and warm up in the microwave fine whether taken straight from the freezer or left to thaw for several hours in a lunch bag.
Make-Ahead Bean Burritos
An original recipe by Agent Minty
Makes 11 burritos
One note: to make a lower-fat option, use oil to steam-fry veggies, and do not add to beans. Do not, however, remove oil when cooking the ground round.
- 1 can of black beans
- 1 can of black-eyed peas
- 1.5 cups water
- 1 cube vegetable bouillon
- 1+1+2 Tbsp olive oil, divided
- 2 peppers, finely diced
- 1 medium onion, minced
- 1 package (approximately 1lb) of vegetarian ground round/rehydrated TVP
- 1 pouch taco seasoning
- 11 small (8-inch) whole wheat tortillas
- 1/3 package Tofutti Better Than Cream Cheese or similar
- Combine beans, water, bouillon cube, and 1 Tbsp of oil in a large pot. Bring to a boil.
- Turn heat to medium-low, cover, and allow to simmer.
- Cook until beans are softened and mostly split, and most of the water is absorbed, about 30 minutes.
- Using a potato masher, mash beans until most are broken down.
- Turn off heat from beans, but allow to sit uncovered on still-warm stove.
- Sauté pepper and onions in 1 Tbsp oil on medium-high until tender, about 8 minutes.
- Remove vegetables from frying pan and set aside.
- Without cleaning the frying pan, heat up remaining 2 Tbsp of oil on medium heat.
- Crumble in ground round and cook, stirring frequently, until crumbles start to separate and dry slightly.
- Sprinkle taco seasoning over ground round and stir to combine for about 1 minute. If food is sticking to the pan, add a few tablespoons of water and scrape up with a spatula.
- Remove ground round to the same dish as the vegetables and stir to combine.
- Lay out all tortillas on your work surface.
- Spread each tortilla with 1/2 Tbsp cream cheeze.
- Divide bean mixture evenly between tortillas.
- Divide ground round and vegetable mixture evenly between tortillas.
- Roll up each tortilla and wrap in plastic or waxed paper.
- Store in a larger bag in the freezer.
- Thaw by heating at 70% power for about 3 minutes, seam side down.
Nutrition Information: Per Burrito: 317 kCal, 11g fat, 8g fibre, 4g sugar, 13g protein, 50% RDA Vit.C, 25% RDA Iron.