Burritos do Good airplane eating. I remember seeing a woman twenty years ago on a flight with her husband and two children. Everyone had courage. Nestled peeled back, five hours on a flight, I wanted to introduce myself to her family. It was the time that I realized that a bit of extra madness as you try to get out of the house for a trip can be worth it. So yes, burritos – it's portable, you can eat a portion, put it back and save the rest for later. And the best part? You can fill them with whatever you want.
I did these vegan burritos to take a flight from San Francisco to Honolulu and freeze the rest to guarantee an easy meal when we got back. Each one is packed with quinoa, mung beans, and lots of chopped cabbage. It can not sound appetizing but (!) Everything comes along with a creamy, Serrano Chile-spiked avocado dressing. Think green goddess green. The dressing is enhanced with extra lemon, and the acid helps keep the avocado bright, and relaxes the kapa until a little while. Double win.
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Some notes … I like those at room temperature, but you can definitely warm up if you want. To freeze, wrap on a later parchment paper and then back to a piece of sheet. Place in a large freezer bag. Also, if you have a hard time finding mung beans, exchange on other beans or lentils.