Black Bean and Cauliflower Burritos
From Mostly Veggies by Brittany Mullins
BLACK BEAN AND CAULIFLOWER BURRITOS
Doing a little prep work to have these burritos stashed in the freezer for a quick lunch or dinner is so worth it! The veggies and beans are coated in a variety of spices before roasting, which gives the burritos a ton of flavor. Just don’t forget the cashew queso! It’s so creamy and provides a cheese-like component, without any dairy! Once you’ve prepped these burritos, you’ll be able to keep them in the freezer for up to 3 months.
|1 medium head cauliflower, trimmed and cut into small florets
1 (15-ounce) can black beans, drained and rinsed
1 medium sweet potato, scrubbed and cut into small pieces
1 medium red onion, chopped
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
|¼ teaspoon paprika
1½ teaspoons fine sea salt
¾ teaspoon ground black pepper
¼ cup chopped fresh cilantro
Juice of ½ lime
5 burrito-size tortillas, gluten-free or grain-free if desired
5 tablespoons Cashew Queso (see below)
1. Preheat the oven to 400°F.
2. In a large bowl, toss the cauliflower florets, black beans, sweet potato, and onion with the oil and seasonings.
3. Spread out the vegetable mixture in a single layer on one or two rimmed baking sheets. Roast for around 40 minutes, tossing halfway through, until the cauliflower and sweet potato are fork-tender and browned in places.
4. Remove from the oven, top with the cilantro and lime juice, and toss to combine. Allow to cool for 5 to 10 minutes.
5. Divide the veggie and black bean mixture evenly between the tortillas and top each with 1 tablespoon cashew queso. Fold the sides and ends of the tortillas over the filling and roll up.
Spray a skillet with nonstick cooking spray and heat over medium-high heat. Cook the burrito until brown on all sides and warm throughout, 3 to 4 minutes per side.
Wrap each burrito in aluminum foil, place the burritos in a freezer bag, and freeze. When ready to serve, follow the reheat instructions and enjoy.
In the freezer for up to 3 months.
Thaw the burritos in the refrigerator overnight. Spray a skillet with nonstick cooking spray and heat over medium-high heat. Cook the burrito until brown on all sides and warm throughout, 3 to 4 minutes per side. You can also bake the thawed burritos in a 350°F oven for about 20 minutes, until the tortilla is lightly browned and the burrito is warm throughout.
To cook from frozen, remove the aluminum foil and wrap the burrito in a damp paper towel. Microwave until warm throughout, 2 to 4 minutes. Alternatively, you can bake the frozen burrito (still wrapped in foil) in a 350°F oven for about 1 hour.
Per serving: 1 burrito | Calories: 469 | Carbohydrates: 70g | Protein: 17g | Fat: 16g | Fiber: 12g | Sugar: 7g
|½ cup creamy cashew butter
¼ cup nutritional yeast
½ cup water
3 tablespoons salsa
|1 clove garlic, peeled
1 teaspoon chili powder
¼ teaspoon salt, plus more to taste
1/8 teaspoon cayenne pepper (optional)
Combine all the ingredients in a high-powered blender and blend until smooth. Taste and add additional salt, if desired.
Excerpted from MOSTLY VEGGIES by Brittany Mullins. Copyright © 2023 from Voracious Books, an imprint of Hachette Book Group. Publishing April 2023.
Healthy doesn't have to be hard! Unlock the simplicity of veggie-forward cooking with bonus tips for planning and prepping your way to healthy, delicious eats for every meal.Plant-focused meal prep means a fridge stocked with healthy snacks ready to grab on your way out of the door; it means having an easy answer every time the question “what’s for dinner” pops into your head; and it means saving time and money while you enjoy flavorful, nutritious meals that come together in minutes. Brittany Mullins has perfected the art of flavor-filled, holistic cooking for the whole family while tacking a busy to-do list and a hectic schedule: now, Mostly Veggies brings you the same tools and tricks Brittany herself uses every day.
Mostly Veggies focuses on wholesome ingredients and prioritizes fruits and vegetables, whole grains and plant-based proteins as the foundation of healthy, filling recipes that everyone in your family will love. Here you’ll find:
* Customizable Overnight Oats and Chia Puddings for grab and go breakfasts
* Red Velvet Cake Batter Protein Smoothie for busy mornings
* Big batch Butternut Squash Enchiladas to freeze and reheat all week
* A veggie-loaded Cobb Salad with Coconut Bacon
* Easy snacks from Pizza Trail Mix to Pecan Cookie Butter
* English Muffin Pizzas that even the kiddos will love
* And so much more!