Meal Details
1. Quick brownbag burritos
615 cals, 28p, 65c, 20f (per meal)
8 tortilla (approx 7-8" dia) (392g)
1 1/3 cup shredded (149g)
1 1/3 can(s) (585g)
1 1/3 cup (347g)
4 tsp (8g)
4 tsp (11g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Rinse beans in cold water, drain well.
2
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3
Spoon bean mixture into tortillas. Top with cheese.
4
Fold each tortilla into an envelope shape, ensuring both ends are tucked in.
5
Eat warm or wrap in plastic to take for lunch.
6
Meal Prep Note: For bulk cooking, individually wrap and freeze. Reheat in microwave when ready.
2. Celery and peanut butter
325 cals, 12p, 10c, 25f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
spread peanut butter along center