veggie burritos.


Today I’m sharing some inspiration for quick-and-dirty weeknight dinners. I want to showcase recipes that can be made in advance so that you can always have a hearty, wholesome, from-scratch meals on hand. This time around, a personal favourite: veggie burritos!

On top of being super-duper delicious, they can also be hearty, filling, and super nourishing weekday meals on the go, Plus if you make them, roll ’em up and freeze them they’re super quick and easy. To cook from frozen, keep it wrapped in tinfoil and place on a cookie sheet, and cook at 450°F for 35-40 mins. Unwrap it, pop it back on the cookie sheet and cook for 5-10 more minutes.

Here’s what I like to fill my burritos with:
-mashed sweet potato
-chipotle hot sauce
-sautéed veggie mix: black beans, corn, onions, red peppers (cooked in a frying pan in a little olive oil, paprika, chili powder and garlic for 10-15 minutes)
-pickled jalapeños
-shredded cheese

But go ahead and mix in whatever you like best! Need help wrapping it up nice and tight so it doesn’t fall apart?


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