[ RECIPE ] Freezer Protein Burritos
Prep time
Cook time
Total time
Serves: 5 Servings
Ingredients
- 1 Red Pepper (diced)
- 1 Courgette (diced)
- Salt & Pepper
1 Red Onion (diced)- 4 Salad Tomatoes (diced)
4 Garlic Cloves (crushed)- 1 Red Chilli (deseeded)
400g Cooked Lentils (drained)- 1 Can Kidney Beans (drained)
- 400g Tofu (drained & crumbled)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1 tablespoon Smoked Paprika
- 1 tablespoon Dried Oregano
- ¼ teaspoon Salt & Pepper
1 Cup Oat Cream- ¼ bunch Fresh Coriander
5 Tortillas
Instructions
- Fry peppers, courgette, for 8 minutes then add the onion, tomatoes and seasoning then cook for a further 5 mins or until golden.
- Next add the garlic and chillies and cook for 5 more minutes.
- Now add the lentils, kidney beans and tofu along with the spices then fry for 15 minutes.
- With 5 minutes remaining add the oat cream and fresh coriander and continue to cook.
- Divide the filling equally into the tortillas and wrap tightly in foil.
- Place in the fridge or freezer and reheat when ready!
- To reheat place in the oven at 200C for 10 minutes (or the air-fryer for 5 minutes with the foil on, then for a further few minutes to make them crispy!)
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