Meal-Prep Pizza Freezer Burritos

Ingrédients

1 8 ounce jar of sun dried tomatoes packed in olive oil ⁣

1/4 cup hulled hemp hearts⁣

1 garlic clove, peeled⁣

1 1/2 teaspoons + 2 teaspoons oregano, divided⁣

1/2 teaspoon fine grain mineral salt + more to saute ⁣

Avocado oil, to cook⁣

8 ounces cremini or button mushrooms, washed and sliced ⁣

1 15-ounce can white beans (cannellini and Great Northern work great)⁣

2 cups fresh basil leaves, finely chopped ⁣

3/4 cup shredded pastured-raised or vegan cheese (or omit)⁣

4-5 burrito-sized tortillas of choice⁣

Instructions

Add the sun-dried tomatoes and their oil, hemp hearts, garlic, 1 1/2 teaspoons oregano, and 1/2 teaspoon salt to a food processor, and process until a paste forms.

Drizzle avocado oil in a skillet and warm over medium-high. Add the mushrooms, a shake of salt, and saute until the mushrooms are rich brown and reduced in size, about 10 minutes.

Add the white beans, remaining 2 teaspoons oregano, and another shake of salt to the skillet. Cook for another 2 minutes, until warm, and then remove from heat and stir in basil. Add sauce, bean mixture, and a sprinkle of cheese to each burrito and roll (technique is in video above!). Freeze immediately, or store in fridge for up to 6 days!⁣