Ingredients
Scale
- 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!