Often, the choice between eating healthy, and getting it fast can be a difficult one. Sacrifices have to be made, either of time and money or of the nutritional value of the food. In my view, this shouldn’t have to be the case. That’s why lately I’ve been finding ways to make my own convenience food.
Did you know you can make your own frozen burritos at home? You don’t have to pay for store-bought ones, nor do you need to suffer the degradation of putting something on your plate that you know has too many strange ingredients to count and is probably packed with sodium. Just take some time over the weekend to throw together a balance of whole, healthy ingredients, wrap them in healthy Flat Out flatbreads, and sequester them away in the freezer to be eaten during the busy week. You can make as few or as many as you want, and can really put anything in them at all: use up those leftovers from dinner, or pick up some inspiring veggies at the store and cook them up like I did.
This recipe makes three satisfying, nutritious and delicious vegetarian burritos with nourishing brown rice, roasted sweet potatoes broccoli and pepper morsels, spicy black beans and a touch of cheddar cheese. Feel free to use my recipe as it is, or change it to include whatever ingredients you already have in the fridge (you shouldn’t have to make a special trip to the market to make convenience food for yourself.) And if you like, double the recipe (because three of these delectable, hearty meals really isn’t enough!) Make, freeze, reheat and eat – and feel good while doing it. You’re giving yourself a convenient yet healthy meal lower in fat and sodium than what you’d find at the store, full of wholesome ingredients you can pronounce. Bon appetit!
Broccoli, Cheddar, & Black Bean Frozen Burritos
- 3 Flat Out brand light original flatbreads
- 3/4 to 1 medium orange skin sweet potato/yam
- splash of cinnamon
- pinch of thyme
- pinch of sage
- 2 cups raw broccoli florets
- pinch of sage
- 1 tsp olive oil, divided
- 1/3 cup diced tri-color peppers
- 1/2 cup cooked brown rice
- 1/3 cup cooked black beans (I used Whole Foods 365 brand Spicy flavor)
- 1/3 cup shredded cheddar cheese
First, roast the veggies: Preheat oven to 425 Fahrenheit. Line a cookie sheet with aluminum foil. Spray with nonstick spray.
Cut the sweet potato/yam (whatever you prefer to call it) into little pieces. Think really little, smaller than bite-sized. Place into a small bowl and toss with a splash of cinnamon, pinch each of thyme and sage, and 1/2 tsp olive oil.
Chop broccoli florets into small pieces. Place in a bowl. Toss with a pinch of sage and 1/2 tsp olive oil.
Spread just the potatoes on aluminum foil, leaving some area free for the other veggies.
Roast potatoes at 425 for ten minutes, then remove to add broccoli on another section of the baking sheet. Add the diced peppers to a third section of baking sheet.
Return baking sheet to oven for another 10 minutes, or until veggies are slightly soft.
Now you can assemble the wraps: Lay each Flat Out wrap flat on a flat surface. Place a few spoonfuls of brown rice in a vertical conglomeration in the center of the wrap. Top rice with roasted potato, broccoli, and peppers. Add a couple spoonfuls of black beans and sprinkle with shredded cheddar. Try to distribute ingredients evenly to each burrito.
Roll up each burrito and immediately wrap tightly with aluminum foil. If you’re one of those organized types, label the burritos with main ingredients and date so in a future age you remember what this unsightly ball of aluminum foil is doing in your freezer.
Place burritos in freezer until ready to eat.
To reheat: Remove aluminum foil. Wrap burrito loosely in paper towel. Place on a microwave-safe plate. Microwave for about one minute, then flip burrito over and microwave for another 30 seconds to one minute. (Note: microwaves vary; yours may need more or less time to fully warm burrito.)
When burrito has warmed through, remove from microwave, let cool slightly, and then dig in!
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