We used to have at least one vegetarian (better if vegan) meal every week. We kind of slid off the wagon for a bit, but now we will adding at least one vegetarian meal back into our meal schedule. We are still trying to plan a meal schedule. This was our vegetarian meal this past week. Since these made quite a few, about 16, I wrapped and put some in the freezer for another meal or lunches.
Here is what I did.
Heat in a pan,
2-3 tsp oil
1 finely chopped onion
4 cloves minced garlic
add 3 cans of kidney beans, about 6 cups (drained and rinsed), mash these in
Stir in 2 cups of water and heat until warm
Remove from heat and add 4 cups mashed sweet potato (next time I would use less, maybe 3 cups)
3tbsp chili powder, 2tsp cumin, pinch cayenne, 4tsp prepared mustard, 3tbsp soy sauce
Divide mixture among warmed flour tortillas top with a little cheese and roll up into burritos.
Place the rolled burritos into a baking dish and bake for about 10-15 minutes until heated through and cheese is melted.
We served these with guacamole and sour cream for dipping.
To freeze I placed the cooled bean mixture into a room temperature tortilla top with some grated cheese and roll then wrap in foil. Place the foil wrapped burritos into a zip top freezer bag.
I am not used to freezer cooking, but to cook these I will thaw in the fridge during the day and place them wrapped in foil on a baking tray and cook at 350F until they are hot in the middle. I am thinking this will take about 30 minutes. They may need to be unwrapped for the last 10 minutes to let the tortillas crisp a little on the outside, but this really doesn’t matter.