SHEET PAN BURRITOS

30 mins
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. 2Start by cutting up the onion, sweet potato, and bell pepper. Ensure root vegetables are cut small for even cooking.
  3. 3Start by cutting up the onion, sweet potato, and bell pepper. Ensure root vegetables are cut small for even cooking.
  4. 4Preheat your oven to 425F.
  5. 5Preheat your oven to 425F.
  6. 6Preheat your oven to 425F.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10While vegetables are roasting, blend soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric until smooth.
  11. 11While vegetables are roasting, blend soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric until smooth.
  12. 12While vegetables are roasting, blend soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric until smooth.
  13. 13Pour the blended mixture over the cooked vegetables on the baking sheet and bake for about 15 minutes, or until set.
  14. 14Pour the blended mixture over the cooked vegetables on the baking sheet and bake for about 15 minutes, or until set.
  15. 15Pour the blended mixture over the cooked vegetables on the baking sheet and bake for about 15 minutes, or until set.
  16. 16Once set and fully cooked, top with vegan feta and cilantro, then slice into 8 equal rectangles.
  17. 17Once set and fully cooked, top with vegan feta and cilantro, then slice into 8 equal rectangles.
  18. 18Once set and fully cooked, top with vegan feta and cilantro, then slice into 8 equal rectangles.
  19. 19Lay 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.
  20. 20Lay 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.
  21. 21Lay 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.
  22. 22Wrap each burrito in tin foil and place them in the freezer for later reheating.
  23. 23Wrap each burrito in tin foil and place them in the freezer for later reheating.
  24. 24Wrap each burrito in tin foil and place them in the freezer for later reheating.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 sweet potato
  • 1 sweet potato
  • 1 sweet potato
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 brick soft tofu
  • 1 brick soft tofu
  • 1 brick soft tofu
  • 1 cup yellow lentils, soaked
  • 1 cup yellow lentils, soaked
  • 1 cup yellow lentils, soaked
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tsp black salt
  • 1 tsp black salt
  • 1 tsp black salt
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 0.25 cup vegan feta
  • 0.25 cup vegan feta
  • 0.25 cup vegan feta
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 8 large flour tortillas
  • 8 large flour tortillas
  • 8 large flour tortillas
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • salsa or dip
  • salsa or dip
  • 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.