SHEET PAN BURRITOS

30m
Serves 8
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Directions

  1. 1Start by cutting up the onion, sweet potato, and bell pepper. Ensure root vegetables are cut small for even cooking.
  2. 2Preheat your oven to 425F.
  3. 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.
  4. 4While vegetables are roasting, blend soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric until smooth.
  5. 5Pour the blended mixture over the cooked vegetables on the baking sheet and bake for about 15 minutes, or until set.
  6. 6Once set and fully cooked, top with vegan feta and cilantro, then slice into 8 equal rectangles.
  7. 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.
  8. 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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