Bean and Cheese Burritos

Let's Cook

Ingredients

24 servings

Freezer Containers

Supplies

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 chili powder, salt, and liquid smoke to beans. 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

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 chili powder, salt and liquid smoke to the beans. 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. Place burritos on baking sheet and flash freeze. Once frozen, place in gallon freezer bag, label and freeze.

Serving Day Directions

Microwave for 2 minutes, or until heated through.

Nutritional Information

  • 1 Serving = 1 burrito
  • 142 Calories
  • 5g Fat
  • 2g Sat Fat
  • 0mg Cholesterol
  • 380mg Sodium
  • 4mg Potassium
  • 34g Carbs
  • 21g Fiber
  • 1g Sugars
  • 12g Protein
  • 4 WW+ Points
  • 4 WW Smart Points

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About This Recipe

These simple Bean and Cheese burritos will provide you simple lunches and dinners to help you stick to your diet.

Meet The Cook

Heather enjoys being a “home chef” and loves to cook for her family.  As a rule, her family eats dinner together every night.  Freezer cooking gives her a little more free time to read, shop, and sew cute clothes for little girls.

Published:

OAMM Cook Heather

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