Make the whipped cheesy bean dip

• Blend the pinto beans, vegan cream cheese, nutritional yeast, olive oil, smoked paprika, garlic powder and salt until smooth and fluffy.
• Taste and adjust the seasoning.

Fill the tortillas

• Spread a generous spoonful of the bean dip in the centre of each tortilla.
• Fold in the sides and roll up tightly into burritos.

Freeze for later

• Wrap each burrito individually and store in the freezer for quick meals.

Reheat and crisp

• Microwave the frozen burrito until hot through.
• Place it on a hot griddle or pan to get a light crust on the outside.

Serve

• Serve the burrito with plenty of hot sauce.