Ingredients:
Oven-roasted sweet potatoes:
5 lbs large sweet potatoes, cubed
3 T Olive Oil
1 t Accent or MSG
1 T salt
1 T black pepper
1 T smoked paprika
1/2 T onion powder
1/2 T garlic powder
1 T cornstarch
Meats:
1 shredded rotisserie chicken
2 lb ground beef, cooked with taco seasoning per instructions
Veggie Mix:
3 T olive oil
2 large Onions, chopped
2 green peppers, chopped
1 lb mushrooms, sliced
4 jalapeños, finely diced
2 T minced garlic
4 15 oz cans black beans, rinsed and drained
2 10 oz cans Rotelle diced tomatoes and chilies
2 lb bag frozen roasted corn or regular corn
1/4 c or more to taste, Badia Taco Seasoning
2 T dried parsley
2 T dried cilantro
2 T smoked paprika
2 T onion powder
2 T garlic powder
salt and pepper to taste
Quinoa or Rice:
5 cups quinoa or brown rice to cook according to package directions
chicken broth in the amount required for quinoa or rice, likely 10 cups
Additional filling:
4 lbs pepper jack cheese or other melting cheese, shredded
2 lb baby spinach
100 burrito-sized tortillas
parchment paper, optional
gallon freezer-sized bags
Directions:
Preheat oven to 450 degrees. Toss cut sweet potatoes with olive oil and seasoning powder mix. Spread onto three sheet pans leaving plenty of space for optimal browning. Roast for 15 minutes, toss, and return to oven until crispy on the outside and fluffy on the inside about five more minutes. Set aside.
Prepare quinoa or rice according to package directions but substitute chicken broth for water. When cooked, remove from heat and cool in a bowl or sheet pan; set aside.
Shred chicken and cook beef. Set aside.
Heat oil in large pan with high sides. Sauté onion, peppers, garlic, and mushrooms in a couple batches, until mushrooms release their liquid and it cooks off (I divided this into two large pans to cook). To each large pan, add two cans of drained black beans, one can of Rotelle, one lb of frozen corn, and seasoning, divided between the pans. Cook until the liquid is gone and remove from heat.
Divide your sweet potato, veggie, and quinoa mixtures into thirds. Use 1/3 to assemble vegetarian burritos, 1/3 of the mixture combine with chicken, and the last 1/3 combine with the ground beef.
Fill your tortilla with 2/3 cup of the mixture, add 2 T of cheese, and 1/4 c of fresh spinach. Roll the burritos up tight. You can roll them in parchment paper if you like. We don't.
Place five in a freezer bag and lay flat in the freezer. Keep going until you have made 100 burritos! Be sure to label your bags with the date and type of burrito.
To heat; wrap your frozen burrito in a damp paper towel and heat for 1 1/2 minutes on each side.
