Most people don’t know this about me but I am 100% obsessed with my freezer. My freezer is amazing. She always has my back when I buy too much food and don’t want any of it to go to waste, not even a single leaf of spinach! (Yes, I have froze approximately 10 leaves of spinach before. …And a half of an apple one time.) She saves me money and time every month. She stores the leftovers from my bulk cooking. She makes sure I am never out of ice for my cocktails or iced coffees.
She once let me store vegetable scraps in her drawer for an entire year so I could make my own veggie broth (which is now frozen, back in the same drawer). Smoothies are readily available all year round because of her (and her friend, Blender). If I wanted to, I could make dinner for an entire month and she would keep all of my noshes safe on her frosty shelves. My freezer is on 24/7 and I know I can always count on her. (In my kitchen,) my freezer is my best friend. She’s my ride or die chick. I love her big and I know she loves me right back. …How could she not, with all of the wonderful food I give her to keep frozen!?
Some freezer-frequents in my house are soups and stews; bananas; chopped basil, garlic, and green onions; ice wine; and vegetables (of course!). My most recent addition and discovery is homemade burritos! A while ago I posted my vegan sweet potato recipe. I doubled up on this recipe and froze the extra two burritos that I made which got me thinking… why don’t I make a whole bunch of burritos and freeze them all!?
So… I did. I bought a 10 count pack of flour tortillas, mashed sweet potatoes, frozen bell peppers, green chilies and guacamole. I already had some spicy black bean dip and salsa so figured I would make a few breakfast burritos too.
I let the bell peppers thaw overnight and then “wrung them out” with a paper towel to get any unnecessary moisture out. The next day I heated up my mashed sweet potatoes; which I got from Trader Joe’s and they are GOLDEN! They save me a ton of time by not having to steam and peel the potatoes before mashing. All you have to do is pour the potato “pucks” into a pan, add 1/4 c of water and stir while they heat up.
A couple of years ago I wrote a blog for a website called Living Sunlight that explained which fruits and vegetables you should try to buy organic and which ones are okay to buy non-certified. You can check it out here and you’ll notice that sweet potatoes are a part of the “clean 15,” so I don’t fret about finding organic sweet potatoes. (You will also notice bell peppers are on the list of things you should buy organic but, unfortunately, my frozen bell peppers were just regular ol’ pesticide laden ones. …Some days you’re the pigeon, some days you’re the statue.)
While my sweet potatoes were in the pan, I spread my tortillas all over my kitchen. If you have a bigger kitchen you won’t have to be so creative…
Then I spread my spicy black beans on 3 tortillas (Mike isn’t a fan of the breakfast burrito so I made less of these), added scrambled eggs, some peppers, and salsa to make a perfect breakfast burrito for busy mornings.
After my potatoes were heated all of the way through, I spread guacamole on the remaining tortillas and piled a scoop of potato in the middle of each.
And then added peppers and green chilies before wrapping them up to freeze for future use!
And there you have it… 10 homemade burritos ready for my girl, the freezer! 😉