Step 1

Add the sun-dried tomatoes and their oil, hemp hearts, garlic, 1 1/2 teaspoons oregano, and 1/2 teaspoon salt to a food processor, and process until a paste forms.

Step 2

Drizzle avocado oil in a skillet and warm over medium-high. Add the mushrooms, a shake of salt, and saute until the mushrooms are rich brown and reduced in size, about 10 minutes.

Step 3

Add the white beans, remaining 2 teaspoons oregano, and another shake of salt to the skillet. Cook for another 2 minutes, until warm, and then remove from heat and stir in basil. Add sauce, bean mixture, and a sprinkle of cheese to each burrito and roll (technique is in video above!). Freeze immediately, or store in fridge for up to 6 days!⁣