Sheet Pan Burritos

1: Preheat your oven to 425°F and line a baking sheet with parchment paper.

2: Add the diced red onion, sweet potato, and bell pepper to the baking sheet, mix in 1 tbsp of olive oil and 1 tsp of salt. Roast in the oven for 15-20 minutes, stirring occasionally.

3: In a blender, combine the soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric. Blend until smooth.

4: Pour the blended tofu-lentil mixture on top of the cooked vegetables and bake until it sets, around 15 minutes.

5: Once it’s set and fully cooked, top with vegan feta and cilantro, and slice into 8 equal rectangles.

6: Place tortillas on the counter and spoon your favourite salsa or dip onto each. Place the rectangles on top and roll tight.

7: Wrap each burrito in tin foil. Place in the freezer and reheat as needed.