Vegetable, Hummus and Wild Rice Freezer Burritos

Name: Vegetable, Hummus and Wild Rice Freezer Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 3 cloves Garlic. Pressed And Finely Minced; 1 whole Red Onion, Chopped; 1/4 cups Shredded Carrots; 1 whole Zucchini, Chopped; 1/4 cups Corn Kernels; ⅓ cups Frozen (shelled) Edamame; 1- 1/4 cup Cooked Wild Rice (I Cooked Mine In Vegetable Broth For Extra Flavor); 16 ounces, fluid Hummus; 1/2 cups Pine Nuts; 1/4 teaspoons Salt; 1 dash Ground Black Pepper; 6 ounces, weight Shredded Part-skim Mozzarella Cheese; 12 whole Large Whole Grain Flour Tortillas

Servings: persons

1 teaspoon Olive Oil
3 cloves Garlic. Pressed And Finely Minced
1 whole Red Onion, Chopped
1/4 cups Shredded Carrots
1 whole Zucchini, Chopped
1/4 cups Corn Kernels
⅓ cups Frozen (shelled) Edamame
1- 1/4 cup Cooked Wild Rice (I Cooked Mine In Vegetable Broth For Extra Flavor)
16 ounces, fluid Hummus
1/2 cups Pine Nuts
1/4 teaspoons Salt
1 dash Ground Black Pepper
6 ounces, weight Shredded Part-skim Mozzarella Cheese
12 whole Large Whole Grain Flour Tortillas

1
In a large skillet, heat olive oil over medium high heat.
2
Add garlic, onions, and carrots and saute for 4 minutes.
3
Add zucchini, corn, and edamame.
4
Saute until soft, about 7 minutes.
5
Remove from heat and set aside to cool for 10 minutes.
6
In a large bowl, mix together wild rice, hummus, pine nuts, salt and pepper.
7
Fold in cooked vegetables and mozzarella.
8
Cut 10-12 pieces of waxed paper.
9
Place a tortilla onto a square, then add about 1/2 cup filling.
10
Fold the sides of the burrito inward, then fold the bottom up and the top down.
11
Roll each burrito in waxed paper, rolling once, then folding the sides in and finish rolling.
12
Secure with tape.
13
Freeze burritos immediately!
14
To serve, remove from the freezer, unwrap it, and place in the microwave (no, it wont damage your brain cellsit may even make you smarter!
15
Just kidding.)
16
for 1 1/2 minutes.
17
Flip over and microwave for an additional minute (as you know, microwave times vary).
18
Nutrition info per 1 burrito: 300 calories, 12 g fat, 12 g protein, 33 g carbohydrates, 6 g fiber

1558

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 3 cloves Garlic. Pressed And Finely Minced, 1 whole Red Onion, Chopped, 1/4 cups Shredded Carrots, and more.

Yes, Vegetable, Hummus and Wild Rice Freezer Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!