Freezer Burritos 🌯

Ingredients

• 2 medium Potatoes (peeled and diced ½‑inch cubes)
• 1 piece Red Bell Pepper (seeded and sliced)
• 1 piece Green Bell Pepper (seeded and sliced)
• 1 medium Onion (peeled and diced)
• 2 medium Tomatoes (diced)
• 2 tablespoons Olive Oil (extra virgin)
• 1 teaspoon Ground Cumin (ground)
• 1 teaspoon Smoked Paprika (for smoky flavor)
• 1 teaspoon Salt (or to taste)
• 2 cans (15 oz each) Black Beans (drained and rinsed)
• 2 cloves Garlic (minced)
• 1 peptide Chipotle Peppers in Adobo (finely chopped)
• 1 cup Cashews (raw, soaked 30 minutes)
• 1 tablespoon Lime Juice (freshly squeezed)
• 0.25 cup Water (for blending sauce)
• 6 pieces Corn Tortillas (8‑inch, warmed)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 425°F

2. Dice Vegetables

   Peel and dice the potatoes into ½‑inch cubes. Slice the red and green bell peppers, dice the onion, and dice the tomatoes.

   Time: PT15M

3. Season and Arrange Veggies

   In a large mixing bowl, toss the diced potatoes, bell peppers, onion, and tomatoes with olive oil, cumin, smoked paprika, and salt. Spread the mixture in a single layer on a sheet pan lined with parchment.

   Time: PT5M

4. Roast Vegetables

   Place the sheet pan in the preheated oven and roast for 45 minutes, stirring once halfway through, until the potatoes are tender and the edges are caramelized.

   Time: PT45M

   Temperature: 425°F

5. Soak Cashews

   While the vegetables roast, place raw cashews in a bowl, cover with hot water, and let soak for 30 minutes.

   Time: PT30M

6. Sauté Garlic and Chipotle

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped chipotle pepper, sauté for 2 minutes until fragrant.

   Time: PT2M

7. Cook and Mash Beans

   Add the drained black beans to the skillet, sprinkle with a pinch of salt, cumin, and smoked paprika. Cook for 8 minutes, stirring occasionally, then mash the beans with a potato masher leaving some texture.

   Time: PT12M

8. Blend Cashew Chipotle Sauce

   Drain the soaked cashews and place them in a blender with chipotle pepper, lime juice, and water. Blend until completely smooth, adding more water if needed to reach a pourable consistency.

   Time: PT5M

9. Warm Tortillas

   Stack the corn tortillas and warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.

   Time: PT2M

10. Assemble Burritos

    Lay a warm tortilla flat, add a generous spoonful of roasted vegetables, then a layer of mashed black beans, drizzle with cashew chipotle sauce, and roll tightly. Repeat for all tortillas.

    Time: PT10M

11. Package for Freezing

    Wrap each burrito in parchment paper, then in aluminum foil. Place in a freezer‑safe bag or container. Label with date.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g