I love convenience foods, but not the preservatives that come with. Every month, I try to master a new recipe that's easy to pull out of the freezer. One of my favorite freezer recipes is bean burritos – they are so versatile and only take about 2 minutes to warm up in the microwave. they are also rich in iron and increase dietary fiber. My starter recipe is your basic bean burrito. I modify this recipe and add beef, chicken, peppers, onion…basically whatever sounds good!
- 4 Cups Pinto Beans Cooked (beans only with 1/2-3/4 cup juice – Cooking instructions below.)
- 1 Tablespoon Cumin
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Chili Powder
- ½ Cup Shredded Cheddar Cheese
- 10 Medium Flour Tortillas
- Place 1 pound dry beans in slow cooker
- Cover with 6 cups water
- Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1 teaspoon black pepper.
- Cover and cook on high 4-5 hours.
- BEAN BURRITO PREP!
- Pour beans, cumin, paprika, and chili powder into large skillet.
- Using potato masher mash beans until most are pureed with only a few small chunks remaining.
- Heat the mixture over medium heat for 4-5 minutes adding cheese in right before you turn off and remove from heat.
- Allow to cool.
- Place tortilla on large piece of plastic wrap (enough to cover burrito and wrap securely).
- Spoon ½ Cup of the bean mixture onto the center of tortilla.
- Fold tortilla over bean mixture and roll to form burrito.
- Wrap with plastic wrap covering burrito completely.
- Place plastic wrapped burrito onto center of aluminum foil sheet. Wrap this over burrito creating a secure second layer protection from freezer burn. Place wrapped burritos into labeled gallon sized freezer bag and freeze lying flat.
- TO REHEAT!
- Remove from freezer. Remove aluminum foil and plastic wrap and place on the center of a microwave safe plate. Heat on high for 60 seconds then rotate and heat for an additional 60 seconds or until heated through.
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