Freezer Breakfast Burritos from @denise_sweetpeasandsaffron FTW 🔥
1 head of cauliflower, cut into small florets (or 6 cups riced)
1 tablespoon olive oil
1/2 red onion, chopped
1 bell pepper, chopped
1/4 cup taco seasoning
12 large tortillas
19 oz can of black beans, drained and rinsed
4 cups shredded cheese (mozza, cheddar, monterey jack all work)
16 oz jar of salsa
sour cream or greek yogurt
1️⃣ To rice your cauliflower, either use a box grater, or pulse the cauliflower florets in a food processor until uniform and fine.
2️⃣ Heat oil in a large pan and cook the onions and bell pepper until soft, roughly 5 minutes.
3️⃣ Add the cauliflower rice and taco seasoning and cook for another 2-3 minutes, stirring continuously so everything is coated in the seasoning.
4️⃣ When cauliflower rice is slightly soft (not mushy), remove from heat and allow to cool completely.
5️⃣ Assemble burritos: roughly ½ cup of the cauliflower rice mixture, topped with 2 spoonfuls of black beans, 2 spoons of salsa and ⅓ cup of shredded cheese.
6️⃣ Roll and wrap tightly in plastic wrap.
Store wrapped in plastic and in a storage container or large freezer bag. They are good in the fridge for 2-3 days and the freezer for up to 3 months.
Unwrap and heat in the microwave on a paper towel in 30 second increments, flipping each time, until heated through. Crisp up in a frying or grill pan, or on a George Foreman grill.
After thawing, these burritos can release a bit of water, and are best crisped up on a sandwich press/indoor grill/frying pan.
MACROS: 20g protein, 44g Carbs, 21g Fat
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1 9011 hours ago
당신이 이기면 배우지 않아야한다 . . .
تو باید باختن رو بیاموزی چون وقتی برنده می شود چیز زیادی یاد نمیگیرید . . .