Makes 20 vegan burritos.
4 TBS olive oil
2-3 diced jalapeños
2 medium diced onions
2 cans diced tomato
5 cans of beans
Salt/Pepper/Chili to taste
20 flour tortillas
Easily scalable, this is an inexpensive way to have multiple “on the go” meals for yourself or to share with others. Over medium heat olive oil in a large pan and sauté onions and jalapenos until onions are translucent, then add the tomatoes and beans. Heat tortillas in a stack the oven on low. Stir on medium heat for 5-10 minutes, then set on low to keep warm. Take the stack of tortillas out of the oven and roll up burritos with both ends sealed. You can line these up on a sheet pan as you go, then leave to cool and wrap individually to share or store in an airtight container and freeze for weeks.