Forget boring meal prep, these vegetarian burritos are just the recipe to whip up for a week’s worth of delicious lunches. The hearty vegetable filling with brown rice, salsa and hot sauce is a great source of protein and fiber that is downright addictive. Consider using different salsas to for each burrito you make to change up the flavors!
1 tsp olive oil
1 tsp paprika
1 tsp chilli powder
1/2 tsp cumin
1/4 tsp cayenne pepper
2 1/2 cups sweet potatoes, diced into 1/2″ cubes
1 1/2 cups bell peppers, any color (use green and yellow)
3 cups onions, sliced
2 cloves garlic, minced
1 cup cooked black beans
1 cup uncooked brown rice
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp freshly chopped cilantro
6-8 large whole-wheat tortillas
To cook the brown rice, bring 2 1/4 cups water in a medium saucepan to a boil.
Once boiling, add rice and bring to a simmer. Cover and let cook for 45 minutes. Fluff with a fork and stir in salt, pepper, and cilantro. Set aside.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the sweet potatoes, paprika, chilli powder, cumin and cayenne pepper. Stir to combine and cook until potatoes are soft, approximately 8 to 10 minutes.
Add in the onions, garlic, bell peppers, and black beans. Cook until the onions and bell peppers are soft, approximately 3 to 5 minutes. Remove from heat and set aside.
To make the burritos, gently warm the tortillas in the oven. Layer the rice, sweet potato mixture and salsa in the center. Top with your favorite hot sauce. Fold in the sides of the tortillas and roll the burrito up and away from you.
Wrap burritos in aluminium foil for freezing, or eat immediately!