SHEET PAN BURRITOS
Directions
- 1Start by cutting up the onion, sweet potato, and bell pepper. Ensure root vegetables are cut small for even cooking.
- 2Preheat your oven to 425F.
- 3Add the diced vegetables to a parchment-lined baking sheet, mix in 1 tbsp of olive oil and 1 tsp of salt. Roast in the oven for 15-20 minutes, stirring occasionally.
- 4While vegetables are roasting, blend soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric until smooth.
- 5Pour the blended mixture over the cooked vegetables on the baking sheet and bake for about 15 minutes, or until set.
- 6Once set and fully cooked, top with vegan feta and cilantro, then slice into 8 equal rectangles.
- 7Lay out the large flour tortillas, spread your favorite salsa or dip on each, place a rectangular portion of the cooked filling on top, and roll tightly.
- 8Wrap each burrito in tin foil and place them in the freezer for later reheating.
Ingredients
- 1 red onion
- 1 sweet potato
- 1 bell pepper
- 1 brick soft tofu
- 1 cup yellow lentils, soaked
- 1 cup water
- 1 tsp black salt
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 0.25 cup vegan feta
- 0.5 cup cilantro
- 8 large flour tortillas
- 1 tbsp olive oil
- 1 tsp salt
- salsa or dip
Equipment
ovenparchment lined baking sheetblenderknifespatulatin foilziploc bags
Tips
- If adding a root vegetable, cut it up small so it cooks at the same time as other vegetables.
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