Freezer Bean Burritos
Raise your hand if burritos are totally your jam? Yeah, me too. I actually don’t eat them very often from restaurants since they are so filling and oversized. But, I like to sometimes eat those mini frozen ones for quick lunches. They seemed simple enough to make on my own so I gave them a try!
These are a total win for both me and Sean. We have been eating them for lunch whenever we are home.
Let’s talk about the filling! I use a mixture of both black beans and pinto beans. If you prefer, you can just use two cans of one type. After the beans, I add some fresh lime juice, cumin, chili powder, and a couple of other basic spices.
I used my mini food processor to blend everything up. If you want to make a double batch, I recommend using a regular-sized food processor. And if you do not have a food processor, you can still make these! Just throw everything in a bowl and mash as best you can with a fork!
One important thing to note before you make these – you don’t want to completely mash the beans up to the point where they get really liquidy if that makes sense. You want it to be mostly smooth, but with some larger chunks of beans intact. And you want it to be thick enough to spread so be careful not to overmix. It may help to stick a fork or spoon in and mix it up between pulses if it seems like the mixture closest to the bottom is getting over blended.
After you blend up the beans, you just need some shredded cheese and some tortillas! Keep in mind that these are not those big restaurant-style burritos. I used 8-inch tortillas which are great for lighter lunches or even snacks.
After you roll them up, stick them in the freezer and that’s it! These were ready and in the freezer in about 15 minutes. To heat them, I wrap them in a damp paper towel and microwave for up to 2 minutes and lunch is ready!
Freezer Bean Burritos
These easy homemade bean and cheese burritos are perfect for stuffing in the freezer for easy lunches or snacks!
Ingredients
- 1 can (15-ounces) low sodium black beans, rinsed or drained
- 1 can (15-ounces) pinto beans, rinsed and drained
- 1 lime, juiced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded Mexican cheese
- 6-8 (8-inch) flour tortillas (I used low-carb)
Instructions
- Add the beans, lime juice, and spices to a food processor (I use a mini processor). Pulse until most of the beans are pureed, leaving some larger pieces in tact. Tip: Use a spoon or fork in between pulsing in order to prevent the mixture towards the bottom from becoming too liquidy.
- Lay a tortilla flat on the counter. Spoon about 3 tablespoons of the bean mixture down the center .Sprinkle 2-3 tablespoons of shredded cheese on top of the beans.
- Fold over the top and bottom of the tortilla to keep the filling in and then roll up from the other side to close the burrito. Place the burritos into a freezer bag and freeze.
- To eat, wrap a burrito in a damp paper towel. Microwave for about 1 1/2 minutes or until heated through (times may vary depending on microwave, but 1-2 minutes should suffice).
Nutrition Information:
Yield:
7Serving Size:
1 burrito (out of 7)Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 349mgCarbohydrates: 28gFiber: 7gSugar: 5gProtein: 17g
Exact nutrition may vary depending on type of tortilla used.
