This post is compliments of my aunt. We are mostly a vegetarian household here, but we do eat fish. I have thought about adding meat back into my diet, but I cannot convince Stella to do the same -therefore, we do not eat meat – I just don’t have the time to spend making different meals for the two of us.
My aunt is one of my biggest supporters, sending me articles, recipes, ideas and inspiration. Over the years I have admired her for her accomplishments, her commitment to her beliefs and just for being her! I have learned and continue to learn so much from her – thank you!!!
Tortilla wraps (preferably sprouted and very few items on the ingredients list)
Organic Brown rice (can use leftover, 1 – 2 cups cooked)
Sprouted lentils (see this post, but only do to about day 2)
1 – 2 lbs grass fed hamburger
1 – 2 lbs raw milk cheddar cheese
Spices (your choice)
1. If you are not using leftover brown rice, you will need to make that first.
2. Mix the brown rice, sprouted lentils, a mixture of seasonings (crushed red pepper, sea salt and pepper) and 2 Tbl coconut oil. Cook and let cool.
3. Prepare the hamburger to your liking. This recipe used coconut oil, crushed red pepper, sea salt and pepper.
3. Grate the cheese.
4. Set up your assembly line – depending on size of tortilla, you can cut in half.
5. On a sheet of aluminum foil, place wrap, rice, hamburger and cheese and roll. To roll – roll once, then fold sides in and continue rolling – then wrap tightly in aluminum foil.
6. Once you are done wrapping all your burritos, place on a cookie sheet and place in the oven for 15 minutes at 325 degrees, this melts the cheese and get the ingredients to “bond”.
7. Cool and either refrigerate or freeze. If refrigerating the burritos will stay “good” for up to 10 days.
8. If you freeze – when ready to eat, place in toaster oven at 325 degrees for 45 minutes or thaw and cook (same temperature) for 15 minutes. To get the wrap crispy, take the foil off and toast for a few minutes.