Directions
- 1Roast potatoes, bell peppers, mushrooms, and onion on a sheet pan with olive oil and ranch seasoning mix.
- 2In a blender, mix together eggs, egg whites, cottage cheese, and cornstarch.
- 3Pour the egg mixture over the roasted vegetables on the sheet pan.
- 4Top with vegan chorizo crumbles and shredded cheese.
- 5Bake until set.
- 6Once cooled, cut into ten rectangles using a spatula.
- 7Wrap each rectangle in a tortilla.
- 8Wrap the burritos in parchment paper, then plastic wrap.
- 9Store wrapped burritos in freezer bags to prevent freezer burn.
- 10To reheat, wrap burrito in a damp paper towel and microwave for about 2 minutes or use an air fryer for 2-3 minutes.
Ingredients
- 4 potatoes
- 1 bell peppers
- 1 cup mushrooms
- 1 onion
- 2 tablespoons olive oil
- 1 tablespoon ranch seasoning mix
- 6 eggs
- 6 egg whites
- 1 cup cottage cheese
- 1 tablespoon corn starch
- 1 cup vegan chorizo crumbles
- 1 cup shredded cheese
- 10 tortillas
- 10 parchment paper
- 10 plastic wrap
Equipment
sheet panblenderovenmicrowaveair fryer
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