Make-Ahead Veggie Burritos

By CynMaria

Ingredients

• 3 tbsp olive oil
• 1 pgk veggie chik strips
• 3 medium onions, chopped
• 1 red pepper, chopped
• 2 green peppers, chopped
• 1 jalapeno pepper, chopped
• 1/2 teaspoon pepper
• 1 can (28 oz)crushed tomatoes
• 1 tbsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Pinch of ground cloves
• 8 oz shredded cheddar cheese
• 2 cans (16 oz each) refried beans
• 10 burrito-sized flour tortillas
• 10 pieces of non-stick aluminum foil (large enough to wrap folded burritos in

Details

Servings 10

Preparation

Step 1

Microwave chik strips according to package directions. Cool and shred. Set aside.

Meanwhile, in 12-inch skillet, saute onions, red pepper, green peppers and jalapeno pepper in 1 tbsp olive oil until crisp tender. Sprinkle with pepper and stir.

In Dutch oven or large skillet, combine tomatoes, chili powder, oregano, salt and cloves. Stir to mix. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes. Add chicken and simmer 5 minutes longer.

Empty vegetarian refried beans into small bowl and stir until soft.

Lay out pieces of aluminum foil on counter. Place a flour tortilla on each piece of aluminum foil.

Spread 1/4 cup refried beans in center of each. Top with 1/2 cup veggie chik strips mixture, 1/4 cup cooked onion-pepper mixture and 1/4 cup cheese. Fold bottoms of tortillas over filling, fold in sides and roll up.

Wrap burritos individually in foil for oven heating. Place in zipper-type plastic freezer bags. Seal. Can be frozen for up to 3 months.

To heat. Thaw frozen burritos. Leave in foil. Place burritos on cookie sheet and place in a 350 degree oven for 30 minutes.

Per burrito: 627 cal. 39g protein, 68g carb, 16g fat