Arshan’s Easy Meal Prep Burritos🌯

At the heart of our EcoRecipe Challenge, we celebrate cooks of all ages who combine a love of delicious food with care for the planet. This year, we’re thrilled to spotlight Arshan, the winner of the Best Youth EcoCook category! Arshan wowed our judges with his passion for sustainable cooking and his now-famous Easy Meal Prep Burritos — a tasty, practical solution for busy days that also helps reduce food waste.

🌟 Why Arshan Stands Out

After moving to Canada, Arshan and his family started making these burritos as a way to prep easy, healthy meals without creating unnecessary waste. It quickly became a household favorite — and now, it’s inspiring others to cook with purpose!

Arshan says, “I like mixing the spices and rolling the burritos — it’s kind of like wrapping a present, but you can eat it!” His joy in the kitchen is infectious, and his approach to cooking is thoughtful and fun. These burritos are plant-based, freezer-friendly, and great for using up leftovers. Arshan loves making them on the weekend and storing extras for busy school days — a perfect way to skip packaged meals and reduce food waste.

🌯 Arshan’s Easy Meal Prep Burritos

Filled with plant-based protein, fiber-packed beans, and colorful veggies, these burritos are easy to customize and great for on-the-go meals or weeknight dinners.

Ingredients

Filling:

• 1 lb plant-based ground

• 1 cup cooked black beans (drained and rinsed)

• 1 bell pepper, diced

• 1 small onion, finely chopped

• ½ cup corn kernels (optional)

• 1 cup cooked brown rice or quinoa

  
  

Seasonings:

• ¼ tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¼ tsp black pepper

• Salt to taste

• Pinch of cayenne or red pepper flakes (optional)

  
  

Assembly:

• 4–6 large whole wheat or flour tortillas

• ½ cup shredded plant-based cheese

• ½ cup salsa or pico de gallo

• Chopped cilantro (optional)

  
  

🧑🏾‍🍳 Instructions

1. Cook the Filling:

• In a large skillet over medium heat, cook the plant-based ground until browned.

• Add onion and bell pepper, and sauté for about 5 minutes.

• Stir in black beans, corn, and cooked rice.

• Add the seasonings and simmer for 2–3 more minutes.

  
  

2. Assemble the Burritos:

• Lay out tortillas and spoon filling onto each one.

• Top with plant-based cheese, salsa, and cilantro if using.

• Roll burritos tightly, folding in the sides first — like Arshan says, “wrapping a present you can eat!”

  
  

3. Store or Serve:

• Let burritos cool to room temperature.

• Wrap each one in parchment paper or foil.

• Freeze in airtight containers or freezer bags for up to 2 months.

  
  

4. Reheat:

• Microwave: 2–3 minutes wrapped in a paper towel.

• Oven/Air Fryer: 350°F (175°C) for 10–15 minutes.

  
  

🌱 A Message from Arshan

“I think cooking like this helps the Earth because we don’t throw away food, and we use less plastic since we pack them ourselves instead of buying packaged meals.”

We couldn’t agree more. Arshan’s recipe shows that sustainable cooking can be simple, joyful, and full of flavor. With every burrito rolled, he’s showing us how small actions can make a big difference.

💡 Try It Yourself!

Arshan encourages you to experiment with your own fillings. Whether it’s leftovers, fresh veggies, or new spice combos, there are endless ways to make this recipe your own. As he puts it, “Cooking is kind of like being a scientist — you mix things, test them, and sometimes you even invent something new!”

Please join us in congratulating Arshan — the Best Youth EcoCook in this year’s EcoRecipe Challenge. Give his Easy Meal Prep Burritos a try and discover just how good cooking for the planet can taste. 🌯💚