Frozen Veggie Burritos — Meatless Monday

Prep a batch of these cheesy beauties and keep them in the freezer for at-the-ready meals.

Related To:
FNK_MAKE_IT_DONT_BUY_IT_VEG_BURRITOS_H_.jpg

FNK_MAKE_IT_DONT_BUY_IT_VEG_BURRITOS_H_.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

It's late, you're hungry and you'd eat just about anything put in front of you. Does that scene sound familiar? It does to us, too. On those nights when time is especially tight and you're nearly ready to phone in dinner, look no farther than your freezer — but not for store-bought meals. Food Network Kitchen's Make-It-Don't-Buy-It Frozen Vegetarian Burritos boast all of the speed and convenience of purchased products, but these are healthy, made with good-for-you ingredients.

Since these satisfying burritos are made sans meat, it's important to bulk them up with plenty of hearty veggies, including butternut squash and vitamin-packed spinach, as well as black beans for a boost of protein. When you find yourself with extra time on the weekend, go ahead and prep a few of these cheese-stuffed beauties, then wrap them up and freeze them for up to two weeks. When you're ready to eat, it takes just a few minutes to reheat them in the microwave. For a crunchy bite, a quick bake in the oven will turn the tortilla golden and crispy, and the veggie stuffing hot. Don't forget the fixings — look to cool sour cream, tangy salsa and creamy guacamole to round out the meal.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. See more meat-free recipes.

Plus:

Keep Reading

Next Up

Meatless Monday Mexican-Style

Food Network's Marcela Valladolid prepares a flavor-packed Mexican menu for Meatless Monday this week.

Savory and Sweet Soufflés — Meatless Monday

Food Network Magazine’s Grits-and-Cheese Soufflés are unquestionably impressive but quickly prepared using everyday vegetarian ingredients.

Vegetarian Pot Pie — Meatless Monday

Try Aida's Vegetarian Pot Pie from Food Network for an easy Meatless Monday meal. This pot pie boasts a veggie-packed center baked underneath a buttery crust.

Cold Peanut-Sesame Noodles — Meatless Monday

For Meatless Monday dinner tonight, try Food Network Magazine's easy Cold Peanut-Sesame Noodles for a refreshing pasta salad full of flavor and texture.

The Veggie Table: Meatless Mexican Lasagna

This vegetarian lasagna features kicked up Mexican flavors with salsa and jalapenos for extra warmth on a cold winter.

Reading List: San Fran’s Meatless Mondays, Apps for Allergies & Mealtime Photo Sharing

In this week’s nutrition news: A new iPhone app helps allergy-prone eaters, study links trans fat with sudden heart attacks and San Francisco jumps on the Meatless Mondays bandwagon.

Grilled Pineapple for Dinner and Dessert

Pineapple is one of those fabulous fruits that takes my taste buds on a tropical vacation! I can eat pineapple plain, no problem, but lately I’ve been grilling it to get that hint of smoky summer flavor and adding to sandwiches and desserts.

In the News: Go Veg in Paris, Obesity Arrest, Misdiagnosing Food Allergies & More

From this week’s headlines: Snack ads might cause your kids to eat more (surprised?), get the right carbs for a slimmer figure, Paris goes veg and more.

The Veggie Table: Vegetarian Lunch Ideas

As a vegetarian or vegan, you may think your lunch option is limited to plain peanut butter and jelly, but here are three ideas to change your mind.