Veggie protein burritos. Vegan. GF.

Veggie protein burritos.  I took this pic at night so sorry for the lack of photo perfection.

The universe, I believe, is trying to knock me down.  Again, I wiped out on a run.  Seriously, what in the world is going on with me?  Ha.  I think I keep biting the pavement, a–hem road, because I completely zone-out, praying, meditating and just stop paying attention to each and every step.  My poor husband.  I walk in, covered in dirt, rocks and blood and he looks at me in dismay —– again.  But on the positive note, the weather was insanely cool and lovely.  My run felt really good till I wiped out.  And my daughter’s veneer (if you’ve been following me on Insta-story) has finally arrived, fit and looks so awesome!  My youngest had smacked my oldest’s front tooth, well 1/3rd of it, out ten years ago and we wanted it more secure before she heads off to college.  Check, check and check!  She looks awesome!

So this little, sweet recipe.  I made it for a client for breakfast and morphed it into a lunch or dinner (or after-school snack) that my family has been totally digging!  I thought if they are – I better share. These are perfect to freeze and prep ahead.  I hope you love these as much as we have!

Ingredients:

1 package of burrito wraps
Olive oil
2 cups of cooked quinoa
2 small or 1 larger zucchini
1/4 cup or more of shredded carrots
1 handful of cilantro
3 green onions or 1/4 cup of diced onions
1/2 cup of black beans
1/2 bell pepper, diced
Salt
Pepper

Optional:

Tofu
Vegan “meat” crumbles
Smoked paprika
Hot sauce
Jalapeños
Vegan shredded cheese

Method:

Into a large Dutch oven or sauté pan, add a few drizzles of olive oil (1 or 2 tbl) and heat that.  Once hot, add your zucchini, onion and bell peppers to cook for about 4-6 minutes.  Once softened a bit, add the quinoa and beans.  Add a pinch of salt, pepper, cilantro and if you like, add 1 tsp of smoked paprika and a few shakes of hot sauce.  Taste and adjust flavors.  Once sufficiently warmed through, turn the heat off.

To prep the assembly:

On a cutting board add a piece of plastic wrap.  Then quickly warm your tortilla wrap in the microwave for about 15 seconds.  Lay it down and spoon about 1/3 of a cup of the filling in the center of the wrap.

Avoid over-filling.

Then fold the sides in as photographed.

Then fold the bottom up and roll to the top.

Then wrap in the plastic wrap and then follow with wrapping up in foil.  Place in a large ziploc baggie and then freezer.  To warm:  remove foil and plastic wrap.  Wrap in a piece of paper towel and microwave till warmed through.  If storing in the fridge:  warm for 30 seconds.

These make a wonderful, on-the-go breakfast idea.  I’ve found several gluten free wraps at my grocery store as well.  Keep perfectly in the freezer (1 month) or fridge (4-5 days).

Sunday:  8 outdoor miles
Monday: 55 minutes weightlifting, 50 minutes climbing on the treadmill, 400 crunches, kettle bell/functional work on my knee.
Tuesday: 6 outdoor, rainy miles.
Wednesday:  55 minutes weightlifting, 30 minutes treadmill, kettlebell workout/functional work
Thursday:  6.25 outdoor miles

— Knead to Cook