Freezer Bean & Cheese Burritos
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.
- 1 1/2cups chopped grape tomatoes
- 4scallions, chopped
- 1/4cup chopped pickled jalapeños
- 2tablespoons chopped fresh cilantro
- 215-ounce cans low-sodium pinto beans, rinsed
- 4teaspoons chili powder
- 1teaspoon ground cumin
- 2cups shredded sharp Cheddar cheese
- 88-inch whole-wheat tortillas, at room temperature
- Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.
- Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.
- To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.
- To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.
Freeze for up to 3 months; defrost for up to 1 day in a refrigerator or cold cooler.
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||3g|