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Bean and Cheese Burritos

Burritos are a staple for any veteran freezer cooker. This recipe will keep you stocked for easy lunches and dinners while still sticking to your diet.

Bean and Cheese Burritos

Author/Source:  

Heather @ onceamonthmeals.com

Ingredients:

  • 2 pounds dried pinto beans
  • 2.5 cups chopped onions
  • 12 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 0.5 teaspoon liquid smoke
  • 0.25 cups coconut oil
  • 8 ounces shredded reduced fat cheddar cheese
  • 24 low carb flour tortillas (8 inch)

Directions:

In a large stockpot, bring beans, onions and water to boil. Simmer about 4 hours, checking occasionally to make sure the beans are covered by water. If not, add more. Drain the beans, but keep the liquid.  Add in chili powder, salt, liquid smoke and coconut oil. Puree or mash beans using potato masher, blender or mixer. If beans are too thick, add some of the cooking liquid. Place 1/2 cup bean mixture into each tortilla. Top bean mixture with 2 Tablespoons cheese. Roll.

Freezing Directions:

Prepare and assemble burritos as directed above.  Place burritos on baking sheet and flash freeze. Once frozen, place in gallon freezer bag, label and freeze.  To serve: Microwave for 2 minutes or until heated through.

Servings:  24

Nutritional info: 1 serving = 1 burrito, 370 Calories, Fat 10g, Fiber 15g, Carbs 65g, Protein 31g, WW Plus Points 11

**conversion chart image provided by Erik Spiekermann

16 Responses to “Bean and Cheese Burritos”

  1. Leah says:

    Any recommendations for a substitute for the coconut oil?

  2. Jamie says:

    Any “whole food” substitute suggestions for liquid smoke? Great, simple recipe.

    • Kelly says:

      Liquid smoke is relatively “real” and harmless. Although you could swap with some smoked paprika, that’s what I typically do to get that smokiness.

  3. Katharine in Brussels says:

    Hi Jamie, here in Belgium I have to import liquid smoke from trips stateside. In a pinch similar to what Kelly suggested I’d try roasted red pepper (take off the skin) which will taste divine although different from liquid smoke. (Can’t find smoked paprika here either!)

    So Kelly, the burritos don’t dry out in a gallon freezer bag? I was expecting each to be individually wrapped or two in a sandwich bag. It would be so nice to chuck them all in one bag. BTW I am not a fussy eater, but have a DH who is so any dried out burritos could still be good for me.

  4. Katharine in Brussels says:

    Katie, ah, that’s good to know! Really try to avoid using too much packaging :) I’m picking up dried pinto beans pretty soon, they’re sold only in a handful of stores here, and as soon as I do I will be making this real OAMM style with the beans in the slow cooker :) Thanks a million Katie, this is really going to save us lots of $$$–I’ve just finished eating a veg frozen burrito for lunch that was about $3.

  5. mickie says:

    This looks great!! I am going to add a chopped sweet potato and some kale (because I just can’t help myself…). I’ll update to tell you how it tastes!

  6. mickie says:

    I ended up adding one big sweet potato and two carrots, chopped, to the beans. They blended right in, and added a nice hit of sweetness. We froze the burritos, and had the leftover beans for dinner — I had collard greens in the fridge, so I left the leaves whole, rinsed them and microwaved for 10 seconds to blanch. Then I used the leaves instead of a tortilla to roll the burrito. It was surprisingly really delicious! And a great way to get your greens in!!!

  7. Jane Applegate says:

    To those that used the crock pot to cook the beans how long did it take? Could I set it to cook over night the night before?

  8. meggie says:

    No soaking the beans?

  9. Katharine in Brussels says:

    Thanks a lot for this recipe, an even simpler bean and cheese burrito than the 2012 one. ‘Cos with two preschoolers & a FT shift job I need simple! Mickie has a neat idea on rolling the burritos in greens, cool :) We could do that with Chinese cabbage that is available here, collard greens aren’t. I decided to soak the beans for two hours to reduce their wind factor, esp since I’m pg and my digestion needs all the help it can get. It’s too early to stock my freezer for newborn days, but my next batch will dedicated to making life easier when baby comes along. I plan on making that giant batch 1/2 with pintos and 1/2 with black beans just for variety. Cheers!

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