Make-Ahead Veggie Burritos

Make-Ahead Veggie Burritos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    teaspoon pepper

  • 1

    can (28 oz)crushed tomatoes

  • 1

    tbsp chili powder

  • ½

    tsp dried oregano

  • ¼

    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

Directions

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


Nutrition

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