Vegan Burritos (Freezer-Friendly)
Gluten Free Quick and easy Vegan Burritos made with Cuban Flavors
Servings 2 People
Calories 314kcal
Ingredients
- 4 Mission® Gluten Free Soft Taco Tortillas
- 1 tbsp. Oil
- 1 tsp Cumin Seeds
- 1 Carambola green colored, julienned
- ¼ Green Bell Pepper julienned
- ¼ Red Bell Peppers julienned
- ¼ Red Onion julienned
- 1 Tbsp Cuban Seasoning
- ¼ cup Tempeh crumbled
- 1 cup Black Beans
- ¼ cup Artichoke Hearts roughly chopped
- ½ Jalapeno deseeded, roughly chopped
- 1.5 cup Sofrito
Instructions
- Heat a pan on medium heat for 30 seconds
- Add the cumin seeds and carambola
- Cook for 7 minutes or until they are slightly browned
- Add the onions and bell peppers
- Cook for about 7 minutes or until the bell peppers have softened
- Add the tempeh and artichoke hearts
- Cook for 2 minutes before adding the black beans
- Add the jalapeno, cuban seasoning and sofrito
- Cook until the water has dissipated
- Set it aside to cool for a few minutes
- Heat a skillet for 2 minutes on medium before placing the tortilla on it
- Heat both sides of the tortilla for 10 seconds
- Place about 2-3 tbsp. of the burrito mixture in the middle
- Roll it up in a burrito and set it aside
- Repeat until all the burrito mixture is used
- Eat immediately or freeze for up to 6 months
Notes
- If you can’t find carambola, use green apples. Cut them into long strips and cook for about 5 minutes. Do not remove the skin
- When ready to eat, do not thaw the burrito. Place the frozen burrito in a toaster oven that has been heated to 400°. Toast the burrito for about 5-7 minutes and serve.