Vegetable-heavy Freezer Burritos | Oregonian Recipes

Name: Vegetable-heavy Freezer Burritos | Oregonian Recipes
Ingredients: Olive oil; 2 medium yellow onions, cut into 1/4-inch dice; 6 medium red potatoes, cut into 1/2-inch dice (about 5 cups); Salt; Ground cumin; 2 large sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups); 2 pounds broccoli crowns, washed and chopped into small florets (peel and chop stems as well); 1 large bunch kale, washed and cut into 1/2-inch strips (stems included); 5 cups drained cooked black beans (canned or home-cooked); 20 flour tortillas (standard size, not the larger burrito size); 20 squares of freezer paper, cut about 9 to 10 inches square; 1 large bunch cilantro, coarsely chopped (about 2 cups); 3/4 to 1 pound cheddar cheese (depending on how cheesy you like your burritos), shredded; Tape

recipes.oregonlive.com

Food recipes, meal preparation, food preserving, beer, wine. Search The Oregonian's recipe archives

View full recipe on recipes.oregonlive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

Share this recipe:

Ingredients

Olive oil
2 medium yellow onions, cut into 1/4-inch dice
6 medium red potatoes, cut into 1/2-inch dice (about 5 cups)
Salt
Ground cumin
2 large sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)
2 pounds broccoli crowns, washed and chopped into small florets (peel and chop stems as well)
1 large bunch kale, washed and cut into 1/2-inch strips (stems included)
5 cups drained cooked black beans (canned or home-cooked)
20 flour tortillas (standard size, not the larger burrito size)
20 squares of freezer paper, cut about 9 to 10 inches square
1 large bunch cilantro, coarsely chopped (about 2 cups)
3/4 to 1 pound cheddar cheese (depending on how cheesy you like your burritos), shredded
Tape