Sheet Pan Burritos

• temps total: 32 minutes

Ingrédients

1 red onion, diced

1 sweet potato, diced

1 bell pepper, diced

1 brick of soft tofu

1 cup yellow lentils, soaked

1 cup water

1 tsp black salt

2 tbsp nutritional yeast

1 tsp turmeric

1/4 cup vegan feta

1/2 cup cilantro (can sub parsley or chives, or green onion)

8 large flour tortillas

Instructions

Preheat your oven to 425F, and to a parchment lined baking sheet, add the diced veg, mix in 1 tbsp of olive oil and 1 tsp of salt. Roast in the oven for 15-20 minutes, stirring occasionally.

3. In a blender, add the soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric. Blend until smooth. Pour that mixture on top of the cooked veg and bake until it sets, around 15 minutes. Once it’s set and fully cooked, top with vegan feta, cilantro and slice into 8 equal rectangles.

5. Place the tortillas on the counter and spoon on your favourite salsa or dip, place the rectangles on top and roll tight. Repeat and wrap in tin foil. Place in the freezer and reheat as needed!

375 for 30 minutes to reheat