VM Vegan High Protein Lukas Breucha VM Vegan High Protein Lukas Breucha

LOADED SWEET POTATO BURRITOS

LOADED SWEET POTATO BURRITOS

SERVES 6 BURRITOS

  • 1 tbsp coconut oil
  • 1 sweet potato, peeled and diced
  • 227g (8oz) mushrooms, sliced
  • 3⁄4 cup diced red onion
  • 3⁄4 cup diced red bell pepper
  • 1 1⁄2 cups Steamed Seitan Smoky Nuggets
  • 1 1⁄2 tsp chili powder
  • 1⁄2 tsp garlic powder
  • 1⁄4 tsp ground cumin
  • 2 cups baby spinach, torn small
  • 6 whole wheat or sprouted grain tortillas
  • NUTRITIONAL VALUES

    Calories: 454kcal
    Fat: 7.1g (0.7g S.Fat)
    Carbs: 103.8g
    Protein: 4.1g
    Sugar: 65.8g
    Sodium: 26mg

    METHOD

    In a large skillet over medium-high heat, heat the oil. Combine the sweet potato, mushrooms, onion, and bell pepper in a mixing bowl. Cook for 15 minutes. Cook for 5 minutes more after adding the seitan, chili powder, garlic powder, and cumin. Cook for about a minute, or until the spinach is wilted.

    If the tortillas are stiff, such as sprouted grain, microwave them for 10 to 15 seconds to soften them. This will make rolling them easier.

    1 cup sweet potato mixture spooned down the center of each tortilla Roll up your sleeves. To make it easier to handle, cut it in half.
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    VM Vegan High Protein Lukas Breucha VM Vegan High Protein Lukas Breucha

    SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

    SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

    SERVES 6 PORTIONS

  • 2 425g (15oz) cans diced tomatoes
  • 1⁄4 cup salsa
  • 2 425g (15oz) cans black beans, drained and rinsed
  • 1 cup brown rice
  • 1⁄2 cup corn, fresh, frozen, or canned
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 1⁄2 cups vegetable broth
  • 1⁄2 cup lentils
  • 12 whole wheat tortillas
  • Additional toppings, such as more salsa, avocado or guacamole, and black olives
  • NUTRITIONAL VALUES

    Calories: 1246kcal
    Fat: 25.4g (8.7g S.Fat)
    Carbs: 193.6g
    Protein: 67g
    Sugar: 9.2g
    Sodium: 2634mg

    METHOD

    In a slow cooker, combine the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth. Cover and stir. Cook for 6 to 8 hours on low or 3 to 4 hours on high.

    For the last 40 minutes of cooking, add the lentils. Continue to cook the lentils until they are tender. The rice will be tender, and most of the liquid will have been absorbed. This is the stuffing.

    Lay out the tortillas and spoon about 13 to 12 cup of the filling (for a very large burrito) onto each. Filling should be spread down the center of the tortilla. Fold each end over the point edge of the beans by about 112inches. Then, along the long edge, roll up the tortilla. If you want to use a specific technique on these, go ahead and do so.

    Stack and top with additional salsa, avocado or guacamole, and black olives.
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