Lunch Meal Prep: Veggie Burritos

Lunch can be one of the hardest meals to plan for… especially if you’re trying to run out the door and get to work! That’s why I created these easy, fast, nourishing, and flavorful Veggie Burritos! Not only are they perfect for a hot lunch, but they are also very easy to assemble for a week of meals. Simply place them in your freezer, pop them in your purse for lunch, and you’re on your way! They are easy to tackle on a Sunday afternoon, and take only 3 short steps in all. I know you will love these Burritos and that they will leave you craving more! Let’s get started!

How it’s Made

This meal is extremely easy to make! To start, simply chop up your vegetables and get your beans drained and rinsed. You’ll then place the onion and bell peppers in a skillet over medium heat. You’ll sauté until nice and tender and browned to your liking— remember, the more browning, the more flavor you will have! Then, you’ll add the garlic, beans, corn, and 1/2 a packet of Siete Taco Seasoning and sauté the mixture until the beans and corn are warm and cooked slightly.
Second, you’ll start the assembly! Simply take a tortilla, sprinkle it with a little water, and warm it in the microwave for 10 seconds, then fill the tortilla with 1/2 cup or so of the bean and veggie mixture. Sprinkle it with a little cheese, and then roll as tightly as possible. I like to hold the burrito down so that the edges connect together. With a warmed tortilla sprinkled with water, it should stick together just fine. If for some reason your burrito will not stay together, then I suggest sticking it with a toothpick so it stays connected.

I then place these burritos in a stasher bag or ziplock bag and make it as air tight as possible. Place in the fridge if eating the next day, or freezer if you want to keep them stocked for future use. This recipe makes 10 burritos and my husband likes to take 2 to lunch, while I just eat one!
Once you’re ready to eat these delicious little burritos, simply place on a microwave safe dish and warm for 30 seconds if from the fridge, and 1 minute if coming from the freezer. I like to pack cilantro, avocado slices, or guacamole to go with my lunch burrito! I also recommend accompaning it with a fruit and some nuts for extra protein!

Health Benefits:

1. High in lean plant-based protein

2. Full of antioxidants which rid your body of free radicals

3. High in B6, vitamin C, vitamin A, magnesium, and copper.

4. Improves digestion since it is high in fiber

I hope you love this Lunch Meal Prep Veggie Burritos and enjoy making it for years to come!

Lunch Meal Prep: Veggie Burritos

Time: 30 minutes | Serves: 5 lunches

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small yellow onion, sliced

• 2 teaspoons minced garlic (2-4 cloves)

• 1 can black beans, rinsed and drained

• 1/2 cup frozen corn, thawed

• 1/2 packet of Siete Taco Seasoning Mix

• 10 large flour tortillas, the Trader Joe’s Habenero-Lime flour tortillas you see pictured are so delicious!

• 1 1/4 cups of grass-fed and finished mexican cheese

• 10 Stasher Bags, Ziplock Bags, or glass containers

• To Pack with this Burrito lunch: avocado slices, guacamole pack, cilantro, Greek yogurt (for dipping)

Directions:

1. First, warm a medium sized skillet over medium heat. Add the olive oil, onion, and bell peppers to the skillet. Sauté until tender and golden brown, about 5-8 minutes. Then, add the garlic, black beans, corn, and half of the Siete Taco seasoning packet. Mix to combine and cook for an additional 1-2 minutes, then turn off the heat.

2. Next, take a tortilla, sprinkle it with a few drips of water, and warm it in the microwave for 10-15 seconds. Immediately, while the tortilla is still warm, fill the tortilla with 1/2 cup or so of the bean mixture and 2 tablespoons of cheese. Fold the sides in, then roll as tightly as possible (see video). Hold the burrito down so that the edges connect and stick together. With a warmed tortilla sprinkled with water, it should stick together perfectly. If for some reason your burrito will not stay together, then I suggest sticking it with a toothpick so it stays connected. Continue this process with the rest of the tortillas and bean mixture until everything has been used.

3. Next, place these burritos in a stasher bag or ziplock bag and make it as air tight as possible. Place in the fridge if eating the next day, or freezer if you want to keep them stocked for future use throughout the week. This recipe makes 10 burritos and my husband likes to take 2 to lunch, while I just eat one!

4. Once you’re ready to eat these delicious little burritos, simply place on a microwave safe dish and warm for 30 seconds if from the fridge, and 1 minute if coming from the freezer. I like to pack cilantro, avocado slices, or guacamole to go with my lunch burrito! I also recommend accompaning it with a fruit and some nuts. Bon Appetit!
   

   Recipe by: The Heaping Harvest

I hope you love making these Lunch Meal Prep Veggie Burritos and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you :)

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