Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. That was the moment I realized a bit of extra craziness as you’re trying to get out of the house can be worth it. So, yes, burritos – they’re portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like. I made these burritos to take on a flight from San Francisco to Honolulu, last week, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.
A couple of notes…I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.