Posted by Megan | Dinner, Global, Lunch, Mexican, Vegetarian

AMAZING RECIPE ALERT! Wowza, do we love this one. In fact, it took several renditions of making these before finally grabbing a picture because, well, we ate them too fast. With Will gone, I finally tackled the (slight) challenge of making these awesome vegetarian burritos. While there are so many good things about these, probably one of the best is that they are designated freezer friendly food! Yes, my friends, something on this blog that is 100% practical and freezable! Before talking about these burritos, I was reviewing older blogposts and it occurred to me: we don’t offer many freezer-specific meals. Now that I’m “temporarily single” with Will living in another town, it has taken time to adjust to my new cooking habits and eating capacities. Along with those, I’m realizing that only so much food can be consumed before it either goes bad, or you get bored of it. Therefore, my freezer is becoming my friend. Well, I’m at least trying to form a friendship with it. We’re on okay terms right now.

If you’re looking at this recipe and thinking “that’s too complicated for freezer food” you would normally be correct. Even I hesitated when taking on the task of preparing this, especially since I recalled how long it took Will to prep. I won’t lie to you – it’s involved. There’s several moving parts, lots of chopping and a fair amount of oven time. You will be briefly intimate with your kitchen while you make these and that’s okay. Know that at the end of it all, these are 100% worth it. No, these are 1000% worth all the time and effort you will put into them. And the comfort of pulling one out of your freezer whenever you feel the urge? That’s even more satisfying.

In other news, beyond the most beautiful burritos ever constructed, I wanted to make sure to share my friend Hannah’s new blog! It’s a cooking blog with a focus on the stories and people behind the recipes that she makes. The blog is super sweet and Hannah’s a journalist for a living, so her writing is engaging and gripping – she tells you a lot about the food without telling you how to make it! I’m inspired by her writing and it encourages me to provide my blog readers with something more interesting to read other than some rendition of “we/I made it, we/I liked it, we/I are going to share the recipe and some pictures about it.” Hannah’s blog reminded me that food is about so much more than what ends up on your plate – it’s what goes into the creation of recipes and the trials/struggles you overcome in the kitchen to accomplish the end goal, that makes sharing on a food blog so rewarding. Thank you Hannah for inspiring me to be better and everyone, go check out her blog!

Cooking Notes: I used red onion instead of a regular yellow onion, because I just prefer the sweetness of red onion. I also used ancho and del arbol chili powders, instead of regular boring chili powder, because I love a good bonus kick of flavor. I use brown rice instead of white, because it’s “better for you.” You could also use chicken or beef for these, but I love the tofu, personally. Adjust to your liking!

Vegetarian Burritos (adapted from The Kitchn; serves 8)
1 small head broccoli
1 small head cauliflower
1 large carrot
1 red (or yellow) onion
1 tbsp olive oil
1/2 tsp salt
1+ tsp chili powder(s)
1 cup brown rice
1 15-oz. can black beans, drained and rinsed
2 cups shredded cheese
2 cups tofu
8 large burrito-sized flour or wheat tortillas
Extras: sliced avocado, sour cream, salsa, sliced scallions


Begin by cooking your brown rice – 2 cups water to a boil, add a little salt, then add 1 cup brown rice. Reduce to a simmer, cover and cook for 40-50 minutes, until water is absorbed. Remove from heat, fluff and let sit in pot until the rest of the burritos are prepared.

Preheat the oven up to 450 degrees and line a baking sheet with parchment paper or a silicone baking mat. Chop the broccoli and cauliflower into bite-sized florets and stems. Chop the carrot into small pieces. Slice the onion through the root, into wedges. Toss all the vegetables together with olive oil and salt, then spread in a single layer on the baking sheet. Roast until the veggies are tender but not soft and are developing brown spots, about 15-20 minutes. Stir occasionally while roasting. After your 15-20 minutes are up, turn the broiler on high and crisp the tops of your veggies for about 1 minute, watching carefully.

While the veggies are roasting, drain your tofu and press it to remove liquid (find directions here) for about 20-30 minutes.

After your 15-20 minutes are up, turn the broiler on high and crisp the tops of your veggies for about 1 minute, watching carefully. Remove the wedges of onion and roughly chop into small pieces. Return to the rest of the veggies, then toss all with chili powder and additional salt. Set aside.

Reduce oven heat to 350 degrees. Prepare a second baking sheet with parchment paper or a silicone baking mat. Cut tofu into small rectangles and lay out on the baking sheet, without touching one another. Drizzle with olive oil and sprinkle with S&P, then bake for 30-40 minutes or until golden.

Once all the parts are prepared, warm the tortillas by wrapping them in a damp dishcloth and microwaving for about 20 seconds to soften. Lay the tortilla flat, then layer with cheese, rice, black beans, veggies and tofu (anything extra goes on top). Roll the burrito tightly (fold sides over the filling then roll bottom up). To freeze, wrap tightly in foil and stick in the freezer for up to 3 months. To heat a frozen burrito, unwrap, cover with a damp paper towel and microwave on high for 2 minutes. Flip the burrito and heat again for another 1-2 minutes, until heated through. Enjoy!

Recipe: The Kitchn: Make-Ahead Veggie Burritos

 

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